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
| Ingredient | Percentage |
| Strawberries | 50 |
| Sucrose | 45 |
| Water | 4.5 |
| Low methoxy amidated pectin | 0.35 |
| Tripotassium citrate | 0.05 |
| Potassium sorbate | 0.04 |
| Sodium benzoate | 0.015 |
| TOTAL | 100 |