Preserved Fruit Sauce
Preserved Fruit Sauce is a bakery filling made from candied or sugar preserved fruit that has been milled and cooked with sugar syrup and a thickener into a stable paste.
The starting material is fruit that has already been preserved by osmotic sugar infusion, the class known in Chinese food manufacture as mi jian and in western confectionery as candied or glace fruit. Repeated soaking in syrups of rising concentration replaces cell water with sugar, so the fruit arrives at 65 to 75 per cent soluble solids with its structure intact and its water activity too low for microbial growth. Common bases are winter melon, papaya, orange peel, cherry, plum, apricot and mixed citrus peel.
Milling that fruit and cooking it with additional syrup gives a sauce that is sweeter, firmer and less acidic than a jam made from fresh fruit, with a translucent appearance and a chewy residual texture where pieces are retained. The traded form is a thick paste at 65 to 75 Brix, in colours from pale amber to red or green depending on the fruit and any added colour. Low water activity and high sugar make it stable at ambient temperature and largely inert inside a dough, so it does not move moisture into the surrounding crumb during shelf life.
We source bulk Preserved Fruit Sauce from top China manufacturers for our partners. The manufacturer is in Beijing. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Bakery ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Thick translucent paste, smooth or with visible fruit dice per grade |
| Colour | Characteristic of the declared fruit base, uniform |
| Flavour and odour | Sweet candied fruit, no fermented, mouldy or scorched note |
| Preserved fruit content | Declared per grade, not less than 40.0% for fruit rich grade |
| Soluble solids | 65.0 to 75.0 Brix |
| Moisture | Not more than 32.0% |
| pH at 20 degrees Celsius | 3.5 to 4.5 |
| Water activity | Not more than 0.80 |
| Viscosity at 25 degrees Celsius | 15000 to 45000 mPa.s, Brookfield RVT |
| Sulphur dioxide | Not more than 30 mg/kg, declared where present |
| Lead | Not more than 0.3 mg/kg |
| Arsenic | Not more than 0.5 mg/kg |
| Total plate count | Not more than 1000 cfu/g |
| Yeast and mould | Not more than 50 cfu/g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades are defined first by the fruit base, since winter melon, citrus peel and stone fruit each give a different flavour, colour and residual texture. Winter melon is the most widely traded base in Chinese bakery because it is neutral in flavour and takes added fruit flavouring and colour cleanly, so it functions as a carrier for a declared fruit character.
Beyond the base, buyers specify soluble solids, texture from fully smooth to a chunky grade retaining diced fruit, and whether the sauce is bake stable. Bake stable grades carry a cross linked starch and pectin system to hold shape at oven temperature. Sulphited grades are traded where a pale colour has to be protected, and unsulphited grades are used where sulphite declaration is unwanted. Colour and flavour free versions exist for clean label programmes, at the cost of a duller appearance.
Applications
- Filling for moon cakes, wife cakes and other Chinese festival pastries, where candied winter melon is the traditional body of the paste
- Fruit filling for buns, Danish pastries and swirled breads using the bake stable grade
- Deposited centre for tarts, cookies and filled biscuits
- Fruit phase in fruit cakes and festival loaves, replacing separately soaked candied peel
- Layer and topping in cakes and traybakes, applied before or after baking depending on grade
- Filling for steamed buns and glutinous rice products where a firm, non weeping paste is needed
- Chewy inclusion in cereal bars and filled snack products
- Decorative glaze and topping for pastries when thinned with syrup
China Manufacturers of Preserved Fruit Sauce
Top Preserved Fruit Sauce 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
Preserved fruit sauce is a compound food and has no additive number of its own. In the European Union it is normally sold as a fruit preparation or bakery filling rather than a jam, because candied fruit sauces do not meet the fruit content and composition rules of the jams and similar fruit spreads directive. In the United States it is labelled by its common name with a full ingredient declaration, since it does not correspond to a standard of identity in 21 CFR Part 150.
The additives that matter are colours, preservatives and sulphites. Regulation 1333/2008 authorises the synthetic colours used in red and green candied fruit in the European Union and assigns them E numbers, and several of them carry a mandatory warning statement about effects on activity and attention in children, while in the United States 21 CFR Part 74 requires certified colour additives to be declared by name. Sulphur dioxide used to protect the colour of light coloured candied fruit must be declared above ten milligrams per kilogram in the European Union and as a sulphite in the United States at the same threshold. Sorbates and benzoates used as preservatives are authorised in both markets under their respective additive frameworks. Codex general standards for food additives and for contaminants apply in international trade.
Manufacturing Process
Candied fruit arrives already sugar infused, or is produced in house by blanching prepared fruit pieces, then holding them through a series of sugar syrups of increasing concentration so that osmotic exchange replaces cell water with sucrose and glucose syrup without collapsing the tissue. That infusion step usually runs over several days at controlled temperature, and glucose syrup is included to prevent the sucrose crystallising in the finished fruit.
For sauce manufacture, the drained candied fruit is washed to remove surface syrup, then milled in a colloid mill or passed through a pulper to the target particle size. The pulp is cooked in a jacketed vacuum pan with sugar syrup, acidulant, pectin and modified starch, and any flavour and colour, until target soluble solids are reached. Vacuum cooking limits browning and protects the delicate flavour of the infused fruit. Where a chunky grade is being made, diced candied fruit is folded in at the end of the cook. The sauce is pasteurised in line, hot filled at above 85 degrees Celsius, sealed and cooled, with release testing on Brix, pH, colour and viscosity.
