Fruit
preparations »
Fruit sauces. compotes

Improvement and enrichment of fruit preparations

through the use of Herbafood products

Benefits

Scope

Herbafood Products

Fruit sauces and toppings
  • Substitution of emulsifiers, stabilizers and thickeners
  • Increased viscosity
  • No aroma masking
  • Minimization of syneresis
  • Stabilization and texturing
Herbacel® AQ® Plus Citrus
  • Surface gloss
  • Adjustment of optimum yield point
  • Improvement of mouthfeel
H&F Pectins
  • Surface gloss
Herbapekt® APE
  • Optional flavor rounding
Herbarom®
  • Natural sweetness from apples
Herbasweet®
Bake-stable fruit preparations
  • Substitution of emulsifiers, stabilizers and thickeners
  • Improved baking stability
  • Increased viscosity
  • Minimization of syneresis
  • Stabilization and texturing
  • Freeze-thaw stability
  • Low-calorific bake-stable fruit preparations in combination with H&F pectins
Herbacel® AQ® Plus Citrus
H&F Pectins
  • High baking stability
  • Adjustment of the melting point
  • Surface gloss
H&F Pectins
  • Surface gloss
Herbapekt® APE
  • Optional flavor rounding
Herbarom®
  • Natural sweetness from apples
Herbasweet®
Fruit preparations and compotes
  • Substitution of emulsifiers, stabilizers and thickeners
  • Increased viscosity
  • No aroma masking
  • Minimierung von Synärese
  • Stabilization and texturing
  • Formation of a yield point
Herbacel® AQ® Plus Citrus
  • Setting the desired yield point
  • Structurally viscous behavior
  • Optimum flavor release
H&F Pectins
  • Surface gloss
Herbapekt® APE
  • Optional flavor rounding
Herbarom®
  • Natural sweetness from apples
Herbasweet®

Application areas and food trends

of fiber and extracts from Herbafood

Dairy products
Milk alternatives
delicatessen
Beverages
Meat & sausages
Meat alternatives
Ice cream & sorbets
Baked products
Instant products
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