Fruit pastes

Pastes are thick, viscous, fruit products of fine consistency, smooth and shiny in texture, with various colors and aromas characteristic of particular kinds of fruit. They belong to a group of products with sensory characteristics adapted to the customers’ technological demands and equipment.

The viscosity, fruit content, soluble solid, pH and other characteristics are determined by the customers themselves. The composition of all these individual characteristics of the paste and ice-cream must define this as a harmonic and delicious product, and emphasize its uniqueness and distinction from other products.

This kind of fruit product contains between 30 - 50% fruit, dependent on the customer’s specifications. Since fruit contains a high percentage of water and that a small amount of sugar is added to this kind of product, almost all fruit pastes can be regarded as low calorie products (with the exception of blueberry, blackcurrant and forest fruits pastes). Thanks to the non-evaporating organic acids in fruit (citric, malic and tartaric acid) this group of products has a slightly bitter flavor which refreshes and makes them ideal for mixing with ice-cream.

Recommended flavors
We currently produce the following pastes: strawberry with fruit pieces, diet strawberry (where sucrose is replaced with fructose), raspberry, blueberry, blueberry and blackcurrant, forest fruits, red fruit and apricot. We are ready and willing to work with an unlimited range of fruit types, as well as fruit combinations, at the request or suggestion of the customer.

How are fruit pastes made?
We cook the fruit in its own juices with the addition of sugar, pectin, citric acid and flavors until we achieve the desired texture, viscosity and other specifications. We produce them from the best quality fruit (frozen or dried) which we monitor and control from the moment it is picked and received to the final processing.

We carefully control all our production processes according to the highest standards of safety and food quality, which results in the constant and consistent quality of our products.

Application
Fruit pastes are used in the ice-cream industry where the high stability of the product during freezing and thawing is crucial. By applying special technological processes, products which show excellent characteristics are made.

Advantages
The main advantages are the high stability of the product during freezing and thawing, without fruit and/or jelly deformation and without whitening during thawing; equal fruit distribution throughout the product’s entire volume.

Technological information
Fruit content: min. 30 - 50%
SS (refract. / 20oC): 40 - 70 ± 2%
pH: 2.7 - 3.2 depending on type of fruit
Density (ρ): 1.169 - 1.363g/cm3 depending on soluble solid
Storage conditions: in cool place, max up to +4°C
Shelf life: 6 months at +4oC in original packaging
Packaging: 20kg PVC pails (industrial packaging)