A fruit preparation comprising fruit base and/or fruit concentrate containing sugars originally present in the fruit, iota carrageenan in a concentration of 0.3 to 3% by weight of said fruit composition, at least one sugar product, said fruit preparation being free of gelatine, gelatine derivatives and dairy products and said fruit preparation being aerated with an overrun in the range of 20 to 200%, having a water content of at least 20% by weight of said fruit preparation and having a solids content of at least 5% by weight of said fruit preparation； a process for making a fruit preparation, the process comprising the steps of: providing a mixture comprising iota carrageenan in a concentration of 0.3 to 3% by weight of the fruit preparation, at least one sugar product and fruit base and/or fruit concentrate containing sugars originally present in the fruit optionally together with water； and aerating the mixture to a overrun of 20 to 200%, wherein said fruit preparation is free of gelatine, gelatine derivatives and dairy products, having a water content of at least 20% by weight of said fruit preparation and having a solids content of at least 5% by weight of said fruit preparation； and the use iota carrageenan as a texturisation agent in fruit preparations, said fruit preparations comprising fruit base and/or fruit concentrate containing sugars originally present in the fruit and being free of gelatine, gelatine derivatives and dairy products.L'invention porte sur une préparation à base de fruit comprenant une base de fruit et/ou un concentré de fruit contenant des sucres initialement présents dans le fruit, du carraghénane iota dans une concentration de 0,3 à 3 % en poids de ladite composition à base de fruit, au moins un produit de sucre, ladite préparation à base de fruit étant exempte de gélatine, de dérivés de gélatine et de produits laitiers et ladite préparation à base de fruit étant aérée avec un foisonnement se situant dans la plage de 20 à 200 %, ayant
