In the United States and Canada, different types of sauces based on fruit purée are consumed. Among those consumed in these markets are apple, mango, blueberry, strawberry, and peach. These add flavor, color, and texture to different preparations, such as ice cream, cakes, and puff pastry desserts.
The companies that produce these sauces share the necessary industrial processes for successful commercialization, for example:
- Selection and reception: the quality of the sauce starts with the selection of fresh and ripe fruits.
- Washing and preparation: the producers meticulously wash the received fruits to eliminate impurities and pesticides. After that, they peel and pit them.
- Crushing and cooking: first, they crush them to obtain a homogeneous purée. Then, they cook it at controlled temperatures to reduce water, concentrate flavors, and eliminate microorganisms.
- Mixing and formulation: producers mix the cooked purée with other ingredients such as sugar, spices, vinegar, and preservatives according to the specific recipe for each sauce. They carry out this process in industrial mixers that ensure uniform distribution of the components.
- Pasteurization and packaging: finally, the mixture is pasteurized to ensure its microbiological safety. It is then packaged under aseptic conditions.
Industrial Production of Different Types of Sauces with Fruit Purées
In pastry making, bakers use not only different types of flour or baker's yeast to make sweets and baked goods, but also many other ingredients such as cocoa powder, dairy products, and fruit purées.
When obtaining natural fruit-based sauces, it is key to follow procedures that maintain the integrity of the flavor and quality of the final product:
Integration of the Purée
Producers integrate the fruit purée into the sauce during the initial stages of the mixing process. Depending on the desired consistency, they adjust the amount of purée and cooking time to achieve the optimum texture.
Purée Handling
When handling purées, it is essential to avoid oxidation, which can affect color and flavor. This is achieved with natural antioxidants such as ascorbic acid and storage under proper conditions.
Types of Fruit-based Sauces: Proper Preservation
The natural acidity of the fruit can vary and affect the shelf life of the sauce. Adjusting the pH of the mixture and using appropriate preservatives is essential to prolong the shelf life of the product.
Recommendations for using the Different Types of Sauces
To take full advantage of the qualities of fruit purées in the production of sauces, we recommend:
- Use seasonal fruit: not only is it cheaper, but it also offers better flavor and freshness.
- Experiment with combinations: mixing different purées can result in unique and attractive sauces for the consumer.
- Feel encouraged to create new recipes: try novel combinations of sauces and pastry cream, whipped cream or chocolate, for example.
- Maintain strict hygiene: hygienic handling of purée is essential to ensure the safety of the final product.
Thanks to the different types of sauces based on fruit purée, you can be creative and give life to a wide range of products. Discover Disjobel's products, made with a careful selection of ingredients and well-controlled manufacturing processes.
Referencias bibliográficas
Data Bridge Market Research. (n.d.). Mercado global de puré de concentrado de frutas: tendencias de la industria y pronóstico para 2029. https://www.databridgemarketresearch.com/es/reports/global-fruit-concentrate-puree-market
FAO. (n.d.). Capítulo 4. Materia prima. Principios generales. Frutas. Hortalizas. https://www.fao.org/4/x5062S/x5062S06.htm