Fruit fillings
Gelling solution for fruit fillings that renders maximum yield while maintaining excellent texture and stability of the final product. The application is specifica for any acid fillings, such as fruit, honey, etc.
Description
This gelling solution improves production efficiency by acting as a water retention aid, and helping to increase yield while also lowering cooking losses. It is commonly used as a substitute for pectins, starches and flours due to its texture enhancing properties that do not leave behind an unpleasantly pasty or starchy molten consistency under heating conditions.The application further provides freeze/thaw stability, thereby minimizing syneresis induced by repeats of these cycles. It also preserves the texture and shape during baking. Since it is easy to use, does not require drastic process changes and may be a convenient addition for the production line of fruit fillings.
Benefits
Improve Texture
Reduce Syneresis
Replace Stabilizers
Improve Yield
Reduce Cooking Loss
Freeze/thaw Stability
Cooking Stability
Allergen-free
Products
used
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