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

  • Setting the desired yield point
  • Structurally viscous behavior
  • Optimum flavor release

  • Surface gloss

  • Optional flavor rounding

  • Natural sweetness from apples