Fruit Applications
Our broad assortment of stabilisers ensure the preferred texture, great flavour release and high
stability in fruit application, whether those include high - or low - sugar fruit spreads (jams), bakery
fillings, yoghurt fruit preparations or fruit sauces.
These ingredients can also provide greater flow control and improved pumping properties to increase processing
efficiency.
Our product offering and technical know- how covers the following application areas:
Fruit sauces, syrups & variegates (non chocolate)
| Functionality |
Product Portfolio |
| Viscosity, storage stability, freezing behaviour, pourability, sheen, cling |
Corn syrup solids, functional systems, locust bean gum, maltodextrin, pectin, starch xanthan |
Fruit preparations
| Functionality |
Product Portfolio |
| Suspension, spreadability, pumpability, stabilisation, viscosity, sheen, white mass reactivity |
Carrageenan, corn syrup solids, functional systems, locust bean gum, pectin, starch |
Jams & jellies, preserves & fruit spreads
| Functionality |
Product Portfolio |
| Gelation, texture, suspension |
Locust bean gum, pectin |
Bakery fillings
| Functionality |
Product Portfolio |
| Thermal stability, texture, viscosity, gelation, depositabilty, extrudable, sheen |
Corn syrup solids, locust bean gum, pectin, starch, xanthan |
Powder mix for jams & fruit spreads
| Functionality |
Product Portfolio |
| Dispersibility, viscosity, thermal stability, extrudable, depositability |
Alginate, carrageenan, pectin, starch |
Fruit glazes
| Functionality |
Product Portfolio |
| Thermal reversibility, controlled gelation, sheen, freeze/thaw stability, adhesion,
clarity, shelf-stability, sheer thinning |
Alginate, pectin, xanthan |
Frozen
| Functionality |
Product Portfolio |
| Texture, storage stability, viscosity, sheen |
Functional systems, maltodextrin, pectin |
