Fruit Preparations / Filling

It is frequently necessary to use colouring to standardize fruit appearance due to crop and seasonal variations. Food manufacturers incorporate fruit preparations in dairy and bakery applications.

Stability of Colour in Fruit Preparations

The pH of a yogurt will determine the long-term stability of the colouring(s). The neutral system of an ice cream will require a different red solution than yogurt. The acidic food prep in a baked good (e.g., pie) poses unique challenges, including the prevention of colour migration in varying pH systems within the product. How the fruit prep is processed will factor into colouring or source selection.

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