Fruit pulp is a processed fruit product that still contains juice and that fleshy part of the fruit we enjoy, but without all of the fiber. It’s a versatile ingredient used in juices, jams, and baked goods.
You can find pulp fruits in drinks, dairy products, pastries, processed foods, and even nutraceuticals. Pulp can improve the texture, flavor, and nutrient profile of your favorite juices, jams, and baked goods.
This article will explore the different kinds of pulp fruits, how they’re processed, and some of their most common applications.
What is fruit pulp?
Fruit pulp is a fruit product made by processing fresh or frozen fruits. It retains the natural juice and fleshy pulp of the fruit, but manufacturers usually remove excess fiber during processing.
It’s important to note that fruit pulp is different from:
- Fruit puree: Also called “single-strength puree,” it’s made from cooked fruit that has been strained.
- Fruit concentrate: A product made by removing water from fruit juice.
- Juice concentrate: Similar to fruit concentrate, but made specifically from juice.
Understanding these differences is important for food product development and sourcing ingredients.
Fruit pulp processing methods: An overview
Fruit pulp can be processed in a few different ways, each with its own advantages, disadvantages, and best uses.
Fresh frozen fruit pulp
Fresh frozen fruit pulp is quickly frozen, which preserves its natural qualities. It tastes the best and retains its aroma, flavor, and color. But it’s also the most expensive. It’s a good choice if you want a fresh, vibrant taste, like in mango gelato or a strawberry sauce.
Pasteurized fruit pulp
Pasteurized fruit pulp is heated to kill any microorganisms that could spoil it, which gives it a longer shelf life. It’s less expensive than fresh frozen pulp, making it a good alternative. You’ll often find it in sorbets, gelato, and even some beers.
Aseptic fruit pulp
Aseptic fruit pulp is sterilized and then packaged in a sterile environment. This gives it a super-long shelf life, up to two years, without needing refrigeration. It’s the most economical option and is often used in fruit drinks like mango, pineapple, and banana blends.
Concentrated Fruit Pulp and Puree
Fruit pulp and puree can be concentrated to make them easier to ship and store. Here’s what you need to know about these products.
Fruit Pulp Concentrate
Fruit pulp concentrate is fruit pulp with most of the water removed. The fruit is pulped, depectinised, and filtered into a thin juice. The juice is heated to reduce its water content until the Brix level (the ratio of sugar to water) reaches a standard level, such as 40 or 65.
Pulp concentrate is more expensive per pound than regular pulp, but it’s less expensive once it’s been rehydrated. Pulp concentrate is generally sold in 44-pound (20 kg) packs or 53-gallon (200 L) drums and used for making jams and fruit lollies.
Fruit Puree Concentrate
Fruit puree concentrate is similar to pulp concentrate, though it typically contains more of the fruit’s solids.
Fruit concentrate and fruit puree concentrate differ from juice concentrates because they are made using the whole fruit, not just the juice.
Storage and handling are key to keeping fruit concentrates fresh. Aseptic fruit concentrate has a shelf life of 24 months at room temperature, while juice concentrate should be used within 6 months at room temperature or 12 months if chilled to below 50°F (10°C).
Frozen Puree/Pulp Cubes
Fruit that’s been pureed and frozen into individual cubes is easy to portion and use. These cubes need to be stored below 0°F (-18°C). A 40-foot freezer container can hold up to 2300 cartons, with a net weight of 23 metric tons.
How is fruit pulp used in the food industry?
Fruit pulp has a wide range of applications in the food industry, where it’s valued for its flavor, texture, and nutritional properties.
- Beverages: Pulp boosts flavor and changes the texture of juices and smoothies. For example, citrus pulp can balance the acidity in fruit juices.
- Dairy: Pulp adds flavor and texture to yogurts, ice cream, and other dairy desserts.
- Baked goods: Bakers use fruit pulp in muffins, cakes, and jams to improve flavor, color, and moisture. For instance, blackberry fruit pulp can enhance the flavor and color of muffins and add nutritional value.
- Jams and preserves: Pulp adds natural sweetness and thickness. Sweet fruit pulp also adds aroma.
- Other applications: Fruit pulp is used in processed foods, nutraceuticals, and in the food service industry. Pulp from papaya and soursop, for instance, contribute natural sweetness, reducing the need for added sugar.
Choosing the right kind of fruit pulp
When selecting a fruit pulp, think about these factors:
- Cost: Fresh-frozen pulp is the most expensive. Pasteurized and aseptic pulps are mid-range. Concentrates are often the cheapest (once you add water).
- Quality: If you want the best flavor and smell, fresh-frozen is the way to go.
- Shelf life: Aseptic pulps last the longest without refrigeration.
- Processing: Make sure you have the right storage, equipment, and procedures for the type you choose.
- The final product: How will the pulp affect the flavor, color, and texture of whatever you’re making?
Final Thoughts
Fruit pulps vary widely in texture, flavor intensity, and processing. The right kind of pulp for you will depend on what you’re making and how much you want to spend.
No matter the variety, fruit pulp is a versatile ingredient that can add natural sweetness, flavor, and nutrients to food products. It’s a great way to enhance quality and appeal.