Method for the production of a stable fruit preparation

Method for the production of a stable fruit preparation comprising the steps of addition of active pectinmethylesterase (PME) to a fruit preparation to perform an enzymation step on the fruit preparation, followed by inactivation of PME in the fruit preparation to obtain a stable fruit preparation, wherein gelation is prevented or at least significantly reduced during the presence of active PME in the fruit preparation by applying mechanical stress to the fruit preparation comprising active PME, wherein the method provides an improved consistency as determined by a reduction of Bostwick units of at least 1 Bostwick unit in, wherein the Bostwick units are measured according to the standard ASTMF1080-93, including equilibration of the samples at 20° C. with an additional agitation with a propeller stirrer for 25 sec at 25 rpm, and wherein the reduction of Bostwick units is the reduction compared to the fruit preparation without enzymation and also compared with the enzymated food preparation, which is not exposed to a mechanical stress during enzymation;

• and wherein a mechanical stress of 1 to 100 Pa is applied to the fruit preparation containing active PME by stirring, shaking, pumping or combinations thereof.