Sweet Pineapple Sauce

Sauce is filled into the bottle when it is still hot. The function is to reduce microorganism pollution and produce partial vacuum in bottles mouth so that colour change in bottles neck could be reduced.

Citric Acid used to reduce sauces pH until it become less than 4.5. This would be vital because preservative used, namely Natrium Benzoat have maximum effect in pH 4.5 and below only.

During mixing, gum has to be mixed first with sugar. Fine gum powder was not easy to melt in fruit mixture. Mix gum with sugar and put in inside the fruit mixture and stir.

To ensure high quality sauce, material selections need to be emphasized. Pineapple fruit need to be fresh and ripe. Sauce should be cooked to eradicate microorganism inside raw material. Cookings time and temperature has to followed to seek colour, concentration, quality and sauce stability. Long heat processing would result in darker sauce.

Sweet pineapple sauce can be prepared by cooking fruit puree pineapple, salt, sugar and blend it with water until boiled.

Sweet pineapple sauce can be prepared by cooking fruit puree pineapple