Apricot puree is widely used by food manufacturers because it provides natural sweetness, a smooth texture and a characteristic orange colour.
However, successful industrial formulations require careful management of several technical parameters such as fruit dosage, viscosity, acidity, Brix and heat treatment.
This guide summarizes practical recommendations for product developers and R&D teams.
Apricot puree behaves differently from citrus juices or berry concentrates because it naturally contains suspended insoluble solids and pectic substances.
These components influence:
Viscosity
Mouthfeel
Water retention
Heat stability
Sedimentation behaviour
Typical apricot puree values make that sometimes apricot need to be adapted to diffenet industies cross a formulation:
Parameter Typical range
Brix 10-12 °Bx
pH 3.4-4.0
Bostwick 8-10 cm
Insoluble solids Medium
Natural pectin content Medium
The following values are indicative and may vary depending on the harvest and apricot variety.
Parameter Typical Value
Brix 10 – 12 °Bx
pH 3.4 – 4.0
Bostwick 8 – 10 cm / 30 sec
Sieve size 0.5 mm
Colour Natural orange
Process Aseptic
Shelf life 24 months
Manufacturers may request customized specifications according to their production requirements.
| Application | Recommended dosage |
| —————— | —————— |
| Stirred yogurt | 8-15% |
| Drinkable yogurt | 3-8% |
| Dairy desserts | 10-20% |
| Smoothies | 10-30% |
| Fruit beverages | 5-15% |
| Ice cream | 10-25% |
| Bakery fillings | 20-40% |
| Fruit preparations | 30-60% |
Apricot puree naturally has a relatively low soluble solids content, typically between 10 and 12 °Bx, and a medium viscosity due to its natural fibre and pectin content. For this reason, manufacturers often need to adjust both Brix and texture according to the requirements of the final application.
The target values will vary significantly depending on whether the puree is used in dairy products, beverages, bakery fillings or frozen desserts.
In beverage applications, lower viscosity and a smoother mouthfeel are usually required. Manufacturers generally dilute the puree with water and may combine it with other fruit ingredients to achieve a final Brix between 12 and 16 °Bx while maintaining good drinkability.
For yogurt preparations and dairy desserts, the puree is commonly incorporated into fruit preparations with a final Brix between 25 and 35 °Bx. In these applications, the objective is to maintain a stable and creamy texture while preserving the natural apricot flavour.
Bakery fillings require a higher dry matter content to improve heat resistance and prevent excessive water migration during baking. Depending on the application, manufacturers typically work with formulations between 35 and 50 °Bx and may adjust the viscosity to obtain a stable and homogeneous filling.
The texture of apricot puree can also be adapted according to the desired application. Its natural pectin and fibre content already contribute to a smooth consistency, but additional adjustments are often necessary to optimize processing performance and product stability.
Common solutions include:
Increasing soluble solids to obtain a thicker texture.
Adjusting water content to improve flowability.
Adding pectin when greater stability is required.
Incorporating citrus fibre to improve water retention.
Using homogenization processes to obtain a smoother mouthfeel.
Reducing particle size for beverage applications.
The final formulation should always be validated according to the manufacturing process, storage conditions and desired shelf life.
At Baor Products, we have already developed apricot-based solutions adapted to the specific requirements of different food industries. Depending on the final application, we can provide customized formulations with adjusted Brix, texture, acidity and fruit content for dairy products, bakery fillings, smoothies, fruit beverages, ice cream and frozen desserts. Our technical team works closely with manufacturers to deliver ready-to-use solutions that optimize industrial processes and ensure consistent product performance.
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