Softening compositions including fermented fruit solutions and methods for making and using the same

A softening composition comprising:

• (a) a fermented fruit solution wherein the total acid content of the fermented fruit solution is greater than or equal to 2.0%, the fermented fruit solution prepared by fermenting a pre-fermented fruit solution with lactic acid bacteria, wherein the pre-fermented fruit solution comprises:
• (i) about 2 to about 20 weight percent of a sugar based on the total weight of the pre-fermented fruit solution,
• (ii) about 20 to about 50 weight percent of a fruit puree based on the total weight of the pre-fermented fruit solution, wherein the fruit is more than 90% pineapple,
• (iii) about 30 to about 75 weight percent of a water based on the total weight of the pre-fermented fruit solution,
• wherein a brix level of the pre-fermented fruit solution is about 12% to about 24%, and
• (b) an amount of about 2 to about 18 weight percent based on the total weight of the composition of soy lecithin, oleic acid, glycerol, or a mixture thereof.