Stabilized Fruit Pulp Composition and a Puree Composition Comprising the Same

摘要

A stabilized fruit pulp comprising chunks of dimensions 1x1x1 mm to 15x15x15 mm is described. The stabilized fruit pulp has not been subjected to temperatures that exceed 90 degrees centigrade, has substantially no active polypenol oxidase, and is suitable for use in puree compositions that can be used in dressings, dips and spreads.