Bake-stable fruit preparation
210 g apples
160.8 g sucrose
8 g modified waxy maize starch (THERMFLO)
0.32 g low acyl gellan gum(0.08%)
0.8 g citric acid solution (50% w/w)
0.88 g tri sodium citrate dihydrate
Pre-blend the dry ingredients, add to the apple and heat with stirring to boiling. Remove from
heat, add the citric acid solution, mix well and deposit. Leave to gel before use. Shear, and
use as required.
Keywords:Gellan Gum, low acyl,high acyl,LA,HA,E418
Supported by: CINOGEL BIOTECH,gellan gum manufacturer,available at: www.cinogel.com
