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®
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