VERFAHREN ZUR HERSTELLUNG VON DESSERT-HALBFERTIG- UND -FERTIGPRODUKTEN MIT HOHEM FRUECHTE- UND/ODER GEMUESEGEHALT

摘要

A process for preparing semi-finished and finished dessert products from fruit and/or vegetables or from the concentrates thereof and, if desired, from milk or a milk product, together with sugar, an edible acid or buffer salt, and dyeing and/or flavouring agents, by heat-treatment and, if desired, by preservation, in which there is added to the components a pectin with a low or high esterification grade and, suitably only before use a Ca<2+> and/or Mg<2+> source.