The paper presents the research and rationale using citrus high esterificated pectin as structural creator during manufacture churned dessert products the Sambuc. It is suggested the possibility of using fruit and vegetable purees with a high content beta–carotene. In the experiment, were obtained rheological curves line of viscosity and fluidity and characterized the structural and mechanical properties of fruit and vegetable purees. It was examined and substantiated the ratio of water and dry egg white to obtain maximum height and the most stable foam. Analyzed and proven the possibility of using of pectin as structural creator varying the quantity in order to get churned dessert products different groups accelerated technology, compared with the traditional one.