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Fruit preparation

A medium solids level fruit preparation for use in dairy products such as a yoghurt.  Low methoxy amidated pectin is used here because of the lower sugar levels.

Recipe Procedure

Disperse salts with sugar. Add solids while mixing into the water and heat to dissolve pectin. Simmer and adjust pH to 3.8 if necessary. Stir while cooling to ambient.

Recipe Formulation

IngredientPercentage
Strawberries50
Sucrose45
Water4.5
Low methoxy amidated pectin0.35
Tripotassium citrate0.05
Potassium sorbate0.04
Sodium benzoate0.015
TOTAL100