Ready-to-serve fruit and vegetables in brine or syrup should either be firm to the bite or soft, depending on the variety and type of use.

Unpeeled pulses such as beans and lentils need a longer cooking time until they are ready to eat and able to be digested easily. Gherkins in a jar of mixed pickles, however, should be crunchy. Specially adapted phosphate additives create the desired hardness in the processing.