Fruit nectars and fruit juice drinks differ from most carbonated drinks in that they contain a noticeable amount of sweet carbohydrates provided by the fruit juice. The amount of carbohydrate may vary depending on the type of fruit and amount of juice used. Sunett offers such excellent stability that end products, such as drinks, show no reduction in sweetness performance during normal processing methods and storage periods. Sunett can withstand pasteurization, hot filling and aseptic filling without any loss of sweetness. Jams and marmalades.
Sugar contributes a great deal to the texture and stability of conventional jams and marmalades.
For the production of sugar-free products either the sugar must be replaced by comparable amounts of sugar substitutes or some of the functions of the sugar must be taken only by other components, such as suitable gelling agents. The risk of spoilage due to yeast fermentation or moulding can be prevented by pasteurization. However, this is only feasible for small jars which will be quickly consumed once they are opened. It is advisable to add Sunett in the form of an aqueous stock solution towards the end of the boiling process. Care must be taken to ensure that Sunett is evenly dispersed throughout the whole batch.