Fruit sauces and toppings

  • Substitution of emulsifiers, stabilizers and thickeners
  • Increased viscosity
  • No aroma masking
  • Minimization of syneresis
  • Stabilization and texturing

  • Surface gloss
  • Adjustment of optimum yield point
  • Improvement of mouthfeel

  • Surface gloss

  • Optional flavor rounding

  • Natural sweetness from apples