Stewed fruit

In stewed fruit, the fruit content is relatively high, whereas the dry matter content is typically low, i.e. 25 - 35%. For stewed fruit, Alsiano offers in particular:

• A special glucose with 9% content of fructose. Based on this quality, it is possible to substitute up to 60% of the sugar content, thus obtaining substantial savings.

• Modified starches particularly suited for products with a low pH value requiring extensive processing. In addition to improving the stability, these modified starches provide a better mouth feel.