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Fruit Pulp
Fruit pulp can be recovered and formed into synthetic
fruit pieces. It is a relatively simple process but the demand for
this product is not likely to be high and a thorough evaluation of
the potential market is strongly recommended before any work is undertaken.
In summary the process involves boiling the fruit pulp to concentrate
and sterilize it. Sugar may also be added. A gelling agent, sodium
alginate is then mixed with the cooled pulp this is then mixed with
a strong solution of calcium chloride. All ingredients are safe to
eat and are permitted food additives in most countries. The calcium
and the alginate combine to form a solid gel structure and the pulp
can therefore be re-formed into fruit pieces. The most common way
is to pour the mixture into fruit-shaped moulds and allow it to set.
It is also possible to allow drops of the fruit/alginate mixture to
fall into a bath of calcium chloride solution where they form small
grains of reformed fruit which can be used in baked goods. Commercially,
the most common product of this type is glace cherries |
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to bring our consumer the very finest quality of Fruit
Pulp. Our quality is of international standard. |
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Pulp |
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Mango Pulp | Totapuri
Mango Pulp | Alphanso
Mango Pulp | Mango
Chutney |
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