Yoghurt Fruit Preparations - Herbstreith & Fox

Specific Requirements for Fruit Preparations for
Layered Products
Layered products are made by either putting
the milk product on top of the fruit preparation
or, vice versa, by putting the fruit preparation
on top of the milk product.
Fruit preparations for layered products have to
meet the following requirements:
l High regenerative capacity
l Forming a smooth surface and displaying
form stability
l Clear separation of fruit preparation from
milk product where they meet (no colour
migration)
l Stable texture
On account of their shear-thinning properties,
fruit preparations made with the appropriate
H&F pectins flow into the containers after
dispensing and form a smooth surface.
They also exhibit a good regenerative capacity.
Regenerative products quickly regain their
original texture after processing, guaranteeing
good form stability and preventing the fruit
preparation from mixing with the milk product.
By using H&F pectins which are specifically
standardised to this application, products of
stable texture are obtained, i.e. both postgelation
as well as reaction with calcium ions
from the milk product are prevented during
storage.
Fig. 1: Layered products
Left: Fruit preparation with limited form stability results
in partial mixing with the milk product and in colour
migration.
Right: Fruit preparation with good form stability
guarantees clear separation after the milk product is put
on top.
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Pectins in Yoghurt Fruit Preparations