Fruit pulp is a mass of pressed fresh fruit not meant for immediate consumption. Production of fruit pulp avoids wasting food and preserves the flavors and nutrient value of the fruit product. Processed fruit pulp is an ingredient in beverages, sauces, baby foods, jellies, smoothies, and bakery products. Tradition and manufacturing procedures dictate the distinction between fruit juice, puree, and pulp. Still, naming and labeling are complex and depend on regulations, type of fruit, texture, consistency, preservation methods, and sugar or solid content (measured in Degrees Brix). Depending on your desired output, there are various fruit pulper machines for different stages of production that make the process quicker and more efficient.

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Select your fruit-pulp process

purification fruit-pulp

separation fruit-pulp

extraction fruit-pulp

pasteurizing fruit-pulp

cleaning fruit-pulp

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Fruit pulp extraction

As a natural product, sorting by quality control for ripeness and removal of foreign bodies is vital, and grading by appearance is important to the end user. Fresh fruits, like berries, can be frozen as such, or further processed into purees and concentrate.

The production steps and technology to process fruit pulp depend on the fruit type, scale of production, and desired end product. Typically fruits, such as grapes, are first washed, sorted, and inspected. Afterward, they are peeled and chopped or cut into pieces. Finally, the pulp or fruit juice is extracted, sieved, beat via rotation, and refined to create a more delicate pulp. The pulp can be pasteurized, homogenized, or further concentrated. Some manufacturers will process the seeds to be removed or extracted from the pulp. Whilst others keep the seeds in the pulp depending on what the end fruit pulp product will be.

The most common types of fruits used for making fruit pulp products include apple pear, strawberries, mango pulp, pineapple, peach, and guava.

Producing Jams & Jellies

Jams and Jellies require a minimum of 45 percent by weight in fruit pulp, juice, or pieces. Pectin is needed to set the gel and acid is added to reduce the pH level to 3.1. This process is related to concentration, as the juice is partially concentrated and sugar is added to increase the solids level to above 65 percent. Hot filled with pectin and acid makes jellies and jams reasonably shelf stable.

Vacuum concentration during boil down and rapid filling and cooling dramatically increases jelly quality and is favored over steam kettles when it comes to fruit pulp processing. Low-calorie fruit jelly is even more difficult to manufacture and store. Gel systems that require less sugar therefore usually need to be refrigerated after opening.

Processing Baby Food

Babies and young children until the age of 3, need specialized food and nutrition when they first begin eating. The food must be mushy yet nutritious, preserved well, and conveniently packed. Starting with smooth fruit- and vegetable-based purees, children slowly progress onto a mixed family diet. Healthy organic produce and products that prioritize low environmental impact are gaining territory quickly.

There are strict regulations on composition (protein, carbohydrate, fat, mineral substances and vitamins) and use of toxic pesticides on cereals and fruit and vegetables. In addition, producers must comply with extra safety standards for the hygiene, using food additives and contaminants and safe packaging.

Preserve and pack your fruit products

Aseptic processing is a technique where thermally sterilized liquid products are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration. With a Hot-fill solution, a sterilized sauce will be filled in non-sterile packaging. Only high-acid products can go without refrigeration. Another technique would be retort processing where non-sterile products are filled into non-sterile packaging and sterilized in an autoclave with pressurized steam.

Are you looking for a bulk solution to fill into large aseptic drums or containers? Or would you like to fill into containers, bottles, jars, cans, pouches, or even sachets? You need to make sure to keep your sauce safe and fresh from fill through end use. From small-scale stainless steel autoclaves for jars to high-speed aseptic pouch filling, there is enough choice for every product and production scale.

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Which fruit pulp equipment do you need?

Declumping machine for dried fruit or frozen vegetables

Food processor for making fruit jams for pastries

Optical sorter for dried and frozen fruits

Industrial IQF freezer for fruits and vegetables

Industrial freeze-dryer for fruits

Industrial washing machine for fruits and vegetables

Continuous freeze-dryer for fruit powders and plant extracts

Freeze drying system for berries and fruit powders

Automatic Peeler Machine For Fruits and Vegetables

Vacuum and pressure cooker for fruits and vegetables

Concentrator for fruit puree preparation

Batch cooker for fruit puree

Fruit pulping machine

Vacuum belt dryer for fruit, vegetable and herbal extracts

Continuous cocoa bean roasting line

Bagger with servo driven jaw actuation

Bagger with mechanical driven jaw actuation

Hygienic vertical bagging machine

Whipping machine for soft candy

Continuous cooker for hard caramels

Strand forming machine

Strand forming machine for 2 masses

Strand forming machine for creamy mixtures

Basic mixer for granular foods

Cold oil press for seeds

Extraction plant for natural ingredients

Pilot extraction plant for natural ingredients

Evaporation plant for the recovery of extracts

Pilot evaporation plant for the recovery of extracts

Continuous belt freeze dryer

Multi-functional food processor for a high sugar percentage pastes production

Economical Pouch Packaging Machine

Entry-level cereal bar making machine

Optical sorter for vegetables

Industrial dehydration machine

Industrial vacuum cooker

Flash pasteurizer for beer

Inline syrup room

Craft Beer Pasteurizer

High-clean FFS machine for butter in mini portions

Linear automatic bottling machine for liquids

High pressure processing machine for juice

Licorice cooker

Semi-manual can sealer

Evaporator for heat sensitive products

Marmalade and Jam Processing Machine

Jam pasteurizer with temperature control

Emulsifier and mixer for gelling agent

Industrial jam vacuum cooker

Small Scale Industrial Jam Cooker

Contact freezer

Continuous bagger with twin sealing jaws

Hygienic open-mouth bottom-up baggers

Wiped film evaporator

Short path evaporators

Continuous vacuum belt dryer

Energy saving cabinet dryer for food

Vacuum cooker for concentrating sauces and purees

Easy to use food processor for gastronomy sauces and pastes

Air knife dryer for pouches

Modular HFFS Machine

HFFS machine with servo-control system

High Speed Premade Pouch Packaging Machine

Retort Pouch Packaging Machine

Autoclave for canned food

Pipeline metal detector for sauces

Pilot scale freeze dryer

Industrial food freeze dryer

Automatic freeze drying system

Milling and drying machine for fine powders

Flash drying grinder for powders

Vacuum cabinet dryer for plant extracts and functional foods

Entry-level high volume package seal tester

Tunnel washer for food containers

Entry-level vertical cartoner for frozen food

Horizontal cartoner for food products

Seaming machine for infant formula cans

Can filling equipment

Capping machine for plastic lid oatmeal tins