Fruit preparation
A medium solids level fruit preparation for use in dairy products such as a yoghurt.
Recipe Procedure
Disperse salts with sugar. Mix and solids into water and heat to dissolve pectin. Simmer and adjust pH to 3.8 if necessary. Stir while cooling to ambient.
Recipe Formulation
| Ingredient | Percentage |
| Strawberries | 50 |
| Sucrose | 45 |
| Water | 4.5 |
| Low methoxy amidated pectin | 0.35 |
| Tripotassium citrate | 0.05 |
| Potassium sorbate | 0.04 |
| Sodium benzoate | 0.015 |
| TOTAL | 100 |