VERFAHREN ZUR BEHANDLUNG VON LEBENSMITTELPRODUKTEN AUF FRUCHT- ODER GEMÜSEBASIS MIT PEKTIN METHYLESTERASE UND ZUGESETZTEM PEKTIN

摘要

A process for preparing a fruit- or vegetable-based product comprising: adding pectin and pectinmethylesterase to a fruit or vegetable paste which is not sensitive to pectinmethylesterase; incubating the paste with the pectin and pectinmethylesterase; and optionally inactivating the pectinmethylesterase.