METHOD FOR PRODUCING A FRUIT PREPARATION

摘要

The invention relates to a method for preparing continuous aqueous emulsions from fresh fruit, containing at most 20 wt.- % dispersed oil. The aforementioned emulsions contain between 40 and 80 wt.- % chopped or ground fresh fruit with 5 % of a solution of acetic acid in a proportion of 7 to 25 %, 0 to 20 % chilli, at most 1.6 % sodium chloride and between 3 and 25 % water by weight of the total composition of the emulsion and a reduced number of constant and/or optional ingredients. The emulsions are free of chemical substances such as colouring agents, thickening agents, preservatives and flavouring agents, such as to produce organic natural products.