Passion Fruit Pulp
Passion fruit pulp is the aril and juice fraction of Passiflora edulis fruit, separated from the rind and screened free of seeds, an intensely aromatic acidic puree for beverage and dessert manufacture.
Two forms of the species are processed. The purple passion fruit, Passiflora edulis, gives a sweeter and more perfumed pulp, while the yellow form, Passiflora edulis forma flavicarpa, gives higher yields and higher acidity and dominates industrial supply. Pulp typically runs 13 to 16 Brix with a titratable acidity of 3.0 to 5.0 percent as citric acid, so the acid to sugar ratio is extreme by fruit standards and finished beverages are diluted heavily and sweetened. The aroma is exceptionally potent, built on a set of sulphur containing volatiles and esters that survive dilution to a remarkable degree, which is why very low inclusion rates still read clearly as passion fruit. Colour is carotenoid based, deep yellow to orange.
Pulp travels aseptically filled in bag in box and drums, or blast frozen, as a viscous yellow to orange suspension. It separates on standing and is agitated back before dosing. Aroma loss under heat is the main quality constraint, so thermal holds are short and most of the trade moves frozen material.
We source bulk Passion Fruit Pulp from top China manufacturers for our partners. The manufacturer is in Guangxi. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Viscous pulp, free from seeds, rind and foreign matter |
| Colour | Deep yellow to orange |
| Flavour and odour | Characteristic passion fruit, intensely aromatic, no cooked or fermented note |
| Soluble solids | 13.0 to 16.0 Brix at 20 degrees Celsius, single strength |
| pH | 2.8 to 3.3 |
| Titratable acidity as citric acid | 3.0 to 5.0 percent |
| Consistency, Bostwick at 20 degrees Celsius | 8 to 14 cm in 30 seconds |
| Seed and rind fragments | Absent on visual examination |
| Lead | 0.05 mg/kg maximum |
| Arsenic | 0.1 mg/kg maximum |
| Total plate count | 100 cfu/g maximum, aseptic grade |
| Yeast and mould | 20 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
Grades divide first by species form, between purple and yellow passion fruit pulp, and by whether the material is single strength at natural Brix or concentrated to 50 Brix, which is common because the small fruit and low pulp yield make freight a significant part of the cost. Seeded pulp, retaining the crunchy black seeds for a visible whole fruit appearance, is traded alongside deseeded pulp for beverage manufacture.
The other distinctions are preservation route, between aseptic ambient and frozen material, and clarity, since clarified passion fruit juice filtered to a bright liquid is traded separately from the cloudy pulp for use in clear drinks, at the cost of much of the colour. Lots are bought on Brix, titratable acidity, the acid to Brix ratio and colour, and organic certified material and lots segregated by origin and season are specified separately. Starch content is watched, because passion fruit pulp is naturally high in starch and it will gel or foul heat exchanger surfaces if it is not managed.
Applications
- Passion fruit nectars and juice drinks, diluted heavily because of the natural acidity
- Tea shop fruit teas and blended cold drinks, one of the fastest growing outlets
- Tropical juice blends, where a small inclusion carries the aroma of the whole blend
- Dairy fruit preparations, drinking yoghurts and fermented milk drinks on a low pH base
- Ice cream, sorbet, mousse and frozen dessert bases
- Bakery fillings, tarts, curds and patisserie work
- Jams, coulis and dessert sauces
- Confectionery, jellies and fruit chews, where the aroma survives cooking
- Cocktail bases, alcoholic ready to drink mixes and fruit beers
- Flavour manufacture, as a natural source material for passion fruit flavourings
Brands Using Passion Fruit Pulp
Widely-distributed consumer products that list Passion Fruit Pulp on the ingredient label.
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Passion Fruit Pulp
Top Passion Fruit Pulp manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States passion fruit pulp is a conventional food, and juice processors operate the hazard analysis and critical control point plan required by 21 CFR Part 120, including the pathogen reduction requirement applying to juice. The Brix reference value published for passion fruit establishes single strength for reconstitution and determines the percentage juice declaration on the finished beverage. Aseptic packers work under the applicable acidified food and preventive controls requirements, and the low pH of the pulp means the main hazard is spoilage by acid tolerant yeasts and moulds rather than by Clostridium botulinum.
In the European Union passion fruit juice, puree and their concentrates fall under the Fruit Juice Directive as amended, which fixes the definitions, the permitted treatments and the minimum Brix for reconstitution, and passion fruit is one of the species for which the addition of sugars is permitted in nectars given its high natural acidity. Codex maintains a general standard for fruit juices and nectars, and pesticide residue and heavy metal limits of the destination market apply to the incoming fruit. Authenticity is checked against the fruit juice industry reference guidelines, since the high value of passion fruit pulp makes dilution and blending with cheaper tropical purees a recurring issue.
Manufacturing Process
Fruit is received ripe, washed and sorted, with shrivelled and mouldy fruit removed. It is cut or crushed and the pulp is separated from the rind on a machine that opens the fruit and scoops out the aril mass, since the rind is thick, bitter and must not carry through. The recovered aril and seed mixture goes to a pulper and finisher fitted with screens sized to strip out the seeds without grinding them, because crushed seed releases oil and a bitter fraction into the pulp.
The deseeded pulp is deaerated under vacuum to remove entrained oxygen, then given a short thermal treatment on a tubular or scraped surface heat exchanger that pasteurises the material and inactivates the enzymes responsible for colour and viscosity loss. The hold is kept as brief as the process permits because the aroma is volatile and damaged by heat. Where a concentrate is required, water is removed under vacuum in a forced circulation or scraped surface evaporator, with aroma stripped ahead of the evaporator and returned to the concentrate afterwards. The pulp is cooled rapidly and filled aseptically into sterilised bag in box or drums, or filled and blast frozen.
