Add fruit fillings for texture and flavour

Fruit Fillings

Fruit fillings are used to add texture and flavour to chilled frozen or baked dessert products. Fruit fillings are normally semi-gelatinous and can be either free flowing or gelled and the fruit is either in a puree form or whole fruit pieces are used.

A number of factors such as the use of correct stabiliser system, need to be considered to ensure your fruit filling achieves the quality and consistency that you are looking to achieve.

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KaTech’s food technology specialists are here to help you develop new fruit fillings.

Our experts are skilled in helping food manufacturers bring new products to market and can help with all aspects of recipe, process and production optimisation.

Our technical team considers a number of factors before developing and running trials to test your new product in our pilot plant. These factors include:

The maximum base cost you’re looking to achieve
This is mainly determined by the amount of fruit and solids in the recipe
The processes already available in your factory
Choosing between cold process, pasteurisation or OHMIC heat treatment
The type of cooling equipment used; vacuum or chilled water cooling
Your nutritional requirements – such as sugar, fibre, 5 a day or calorie count
Any restrictions on ingredients – in order to meet ‘suitable for vegetarians’ or ‘clean label’ requirements
Your objectives for the finished product’s characteristics – viscosity, colour, flavour, clarity, avoiding boil out issues

We will then use your preferred ingredients, and match your production process in our state-of-the-art pilot plant, to develop a product that meets your exact finished product requirements, both in terms of quality and cost.

If you are considering bringing a new product to market talk to our team today.

Problems can occur in the manufacture of fruit fillings and KaTech is here to help you overcome these potential issues. First there is the issue of choosing the correct stabiliser. Our team will work with you to establish which stabiliser will give you the results you are looking for – whether you are creating a free flowing or a gelled product, or if your product is destined for the chiller or the freezer.

Other factors which need to be considered include:

Suspension of fruit particles and osmotic effects between layers
High temperature bake stability and anti boilout
Filling viscosity
Shear resistance
pH content
Pectin content
Soluble solids
Calcium content

Getting the temperature right is also crucial as it may need to be low enough to allow time for air bubbles to escape before gel formation, however it might also need to be high enough to prevent fruit flotation. We can show you how to set the optimum temperature for your product by setting the correct amidation and esterification, and choosing the right combination of hydrocolloids.

If you are experiencing issues with your product, get in touch today, we would be glad to help and offer our advice.

KaTech can help you reduce the cost of producing fruit fillings, while ensuring product quality is maintained. Our approach is based on cost reengineering your recipe.

Our food technicians would look at several ways to help such as: