Fruit Pulp - Food-grade Gelatinous Structure, Ideal For Baked Goods And Confectionery

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.