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Fruit preparations, ingredients and auxiliary agents
Fruit preparations, ingredients and auxiliary agents

Fruit preparations are mixtures of fruits that are processed, cooked, and preserved to be used as an ingredient in various food products such as baked goods, yogurt, ice cream, and beverages. Fruit preparations can also be sold as a standalone product, such as fruit spreads or jams.

 

The ingredients used in fruit preparations depend on the type of fruit and the desired flavor and texture of the final product. Common fruit ingredients used in fruit preparations include apples, berries, citrus fruits, stone fruits, and tropical fruits such as pineapple and mango.

 

Auxiliary agents used in fruit preparations include sweeteners such as sugar or honey, pectin or other gelling agents to thicken the mixture, and acids such as citric acid to enhance flavor and extend shelf life. Other additives such as preservatives, stabilizers, and colorants may also be used.

 

Fruit preparations are made by processing the fruit into a puree or pulp and mixing it with the other ingredients. The mixture is then cooked and processed to ensure it is safe for consumption and to improve its shelf life. The final product can vary in texture, from smooth and homogenous to chunky and textured.


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