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Fruit preps

Fruit preparations are staple, ready-to-use products extensively used across the food industry for their adaptability in various applications. Navigating the complexities of fruit-based formulations requires expert selection of hydrocolloids to achieve the desired outcome. The correct ingredients not only ensure the right texture, pH and solids level but also facilitate seamless manufacturing. 
Fruit preparations can be extremely versatile in terms of flavour, texture and consistency, depending on the intended use.
Leveraging a time-tested expertise, our food technologists have a comprehensive understanding of plant-derived ingredients and the ability to harness synergistic effects. We are well-equipped to support food manufacturers in crafting innovative, natural formulations that align with consumer trends. Our solutions  improve texture and lower sugar levels, even removing it completely without compromising quality. Our gelling agents are the perfect choice for formulators when it comes to choosing ingredients suitable for either high and low-sugar jams, jellies or fruit spreads.

Jams and marmalades

Consumer preferences in jams and marmalades are shifting towards reducing sugar, using alternative natural sweeteners, creating interesting textures, adding whole fruit pieces or seeds and exploring bold flavour combinations, including superfruits.

Traditional high sugar jams typically have a total soluble solids content exceeding 60% and a pH value ranging from 2.9 to 3.5. Among the several alternatives available, pectin is certainly the most common hydrocolloid, typically high methoxyl (HM) pectin, historically used to make appealing jams featuring firm yet spreadable texture, shiny appearance, uniform fruit distribution, authentic fruit flavour and resistance to syneresis.

Featuring high fruit and low sugar content, these jams have a total soluble solids content below 60% and a pH value between 2.9 and 3.8. Reducing the amount of sugar has an impact on the properties of a jam in terms of taste, balance between sweeteners, acidity and fruit flavour. For low sugar jams, low methoxyl amidated (LMA) and conventional (LMC) pectins are the preferred choice. If organic products are required, the only one compliant is LMC pectin.

Gelling sugar

Health and sustainability aspects are becoming a priority for gelling sugar manufacturers, with a rise in reduced sugar variants. They are also catering to the homemade jam-making trend, ensuring ease of use for home cooks and optimising gelling performance using various fruits.

The diverse formulations of gelling sugars offer versatility in jam making, accommodating any desired balance between fruit and sugar. Pectin is the most commonly used hydrocolloid to achieve the perfect set, while developing gelling sugars with several fruit-to-sugar ratios. In these homemade formulations, pectin ensures a creamy yet consistent texture.

Fruit preps for yogurts

Commonly used in dairy products and vegan alternatives, fruit preparations enhance taste, flavour and appearance. In the pursuit of cleaner labeling, manufacturers strive for uniform fruit distribution and sugar reduction without compromising the desirable texture consumers expect in every spoonful or sip.

Besides the need to exhibit good sensory properties, hydrocolloids such as pectin, alginates and tara gum are added to fruit preps formulations to maintain high pumpability and resist excessive interaction with calcium ions from milk. The choice of the food additive should guarantee a pleasant taste, an excellent fruit suspension, a shear resistance to mechanical stress, a good stability during storage and, last but not least, a friendly label claim.

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