The present research investigates the effectiveness of incorporating amylopectin starch with gellan gum in fruit
compositions to develop heat-stable fruit fillings resistant to syneresis. The heat-stable and water-retaining properties
of the fruit fillings prepared in a wide range of soluble solids (30-70 ºBrix) and containing amylopectin starch and
gellan gum in different concentrations were investigated. The novel amylopectin starch Eliane BC-160 was studied in
bake-stable fruit fillings’ development not only as water-binding agent but also for a partial replacement of gellan gum
used to improve heat-stable properties. The fruit filling samples with the same pH and various soluble solids were
produced locally from apple puree, sugar, low acyl gellan gum, amylopectin starch and citric acid. The degree of
syneresis wad determined for all fruit fillings along with control samples prepared without amylopectin starch. During
the study it was revealed that amylopectin starch could be applied in combination with gellan gum for the development
of bake-stable and syneresis-free fruit fillings with high quality characteristics, while reducing the standard doses of
each of the ingredients by finding their common synergetic effect on heat-stable properties.