| 摘要 |
To avoid nutritionally confirmed disadvantages of the consumption of conventional marmalades, jams and jellies made with refined white sugar, a sweet bread spread is produced from fruits, without the use of white sugar, other sugars, sugar replacers and sweeteners, using fruit juice concentrates such as concentrated apple juice, concentrated pear juice, grape juice concentrate, and rectified grape juice concentrate, which contain low levels of flavour substances and fruit acids. The bread spread has a marmalade-, jam- or jelly-like consistency, a non-caramelised sweet taste, typical of fruit, contains valuable constituents of the fruits and can be produced with known equipment and production processes without additional expenditure of time, energy and money. |
