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

  • High baking stability
  • Adjustment of the melting point
  • Surface gloss

  • Surface gloss

  • Optional flavor rounding

  • Natural sweetness from apples