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
