Pate de fruit

[Sussan ScoolinaryTeam]

Hi @kapil-puri

Fruit pâté becomes moist due to several factors related to its composition and storage. Some of the main reasons are:

1. Hygroscopicity of sugar: The sugar used in the preparation of fruit pâté has the ability to attract and retain moisture from the environment. If the fruit pâté is stored in a humid environment, the sugar can absorb water from the air, causing the pâté to become moist.

2. Change in water activity: Fruit pâté contains a mixture of water and dissolved solids. Over time, there may be a change in the distribution of water within the product, leading to the release of free water on the surface.

3. Use of high-moisture ingredients: If the ingredients used in the fruit pâté, such as the fruits themselves, have a high water content, it can be difficult to remove all that moisture during the cooking and drying process, contributing to residual moisture.

4. Improper storage: If the fruit pâté is not stored in a dry and cool environment, it can absorb moisture from the air. Storing it in airtight containers can help minimize this problem.

5. Product formulation: The proportion of sugar, pectin, and other ingredients in the recipe also affects the texture and ability of the fruit pâté to stay dry. An inadequate formulation can lead to a greater tendency for moisture.

To prevent fruit pâté from becoming moist, it is important to control humidity during the manufacturing and storage process, use ingredients with the appropriate moisture content, and package the product in a way that protects it from a humid environment.

Greetings.