How to Gelification of Fruit Purees

What You Need to Know

The process involves the use of gelatin, agar, or pectin as gelling agents, which bind water and create a network of molecules that gives the puree its solid or semi-solid texture. This process is influenced by factors such as temperature, concentration of the gelling agent, and time. The optimal temperature range for gelification is between 30°C and 35°C.

Steps

1. 1.

   Pâte de Fruits (France): Creates chewy fruit confections with clean bite

2. 2.

   Mochi Fruit Filling (Japan): Provides stable fruit centers for rice cakes

3. 3.

   Fruit Chaats (India): Allows fruit gels to hold spice coatings

The Science

Primary Reaction

Gelation

Common Mistakes