Fruit paste is a delicious confectionery product made from fruit pulp or cooked fruit, sugar and pectin. Its preparation process is similar to that of a jam, but it results in a much drier preparation. Although there are many variants.

 

According to the Little Larousse Gastronomique in Spanish...

A paste is a confectionery product made from fruit pulp, sugar and pectin. Its preparation is quite similar to that of a jam, but it produces a much drier preparation.

 

In Spain it is known by several names: “Niza fruits”, “dried jellies”, “fruit flesh”.

The pulp of the fruit represents 50% of the finished product (40% in the case of quinces and citrus fruits).

 

In industrial fruit pastes, the pulp is usually composed of apricot pulp and/or apple pulp and the pulp of the fruit that gives the name à la pâté, as well as a flavouring and sometimes a colouring.

The pulp is cooked with sugar, glucose syrup and pectin and then perfumed, coloured and poured into starch moulds or plates; it is then cut, in what in Mexico would be called ATÉ. After cooling for 12 to 24 hours, the pastes are removed from the moulds, brushed, aired and passed through crystallised sugar, icing sugar or royal icing.

They are kept at medium temperature and eaten as a dessert. The pureed fruit pulp is cooked with sugar until it thickens and when cooled it is removed from the moulds and aired so that the paste becomes firm.

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Importance in Ice Cream Parlor:

Fruit paste is a key ingredient in making ice cream.

It adds flavor and aroma to ice cream, as well as a smooth texture and vibrant color.

Ice cream makers use it to create a variety of fruit flavors, such as strawberry, vanilla, orange and more.

 

 

Technological Innovations:

Some fruit paste production plants have adopted advanced technologies, such as Ultra High Pressure.

This technology allows the preservation of fruits without subjecting them to thermal processes, which helps maintain their natural properties.

 

Let me detail some of these benefits of UHPH technology (ultra high pressure homogenization), it is an innovative process that offers multiple benefits in the food industry:

 

Preservation of nutritional properties:

• UHPH allows the nutritional properties of food to be preserved.
• By not requiring high temperatures, the degradation of vitamins, antioxidants and other beneficial compounds is avoided.

 

Microbiological Inactivation:

• The extreme pressure applied during the process inactivates pathogens such as listeria or salmonella.
• This contributes to food safety and reduces the risk of foodborne illness.

 

Reduction of Additives:

• By maintaining food quality and safety, the need for synthetic additives is reduced.
• UHPH processed products can be more natural and attractive to consumers.

 

Improved Color and Stability:

• UHPH stabilizes the color of foods, which is especially relevant in juices and other products.
• In addition, it minimizes changes in texture and flavor, maintaining sensory quality.

 

Extended Lifespan:

• By inactivating enzymes and microorganisms, UHPH prolongs the shelf life of food.
• This reduces waste and allows for more efficient distribution.

 

In summary, UHPH technology is a promising alternative for the production of safe, nutritious and high-quality food.

 

NOTE  (soon): 

Our pastes are made with high-quality natural fruits, used as a corrector in fruit ice creams, enhancing the acidity, standardizing the final product, resulting in an extremely natural aroma, color and flavor, see more...