Classification opinions
… of 50 to 60 °C for 50 to 60 minutes, to reducethe water content in the product and increase its viscosity.The … 6. Adoption : 2015 … 2. Fruit spread obtained by a vacuum concentration cooking at 70 °C for 45 minutes, then a pasteurisation at 97 °C , composed of mango, pineapple, liquid fruit sugars, …