Fruit preparation vs pulp, puree, jam and crush
This is trade language, not a legal definition and not a FSSAI classification. Your regulatory advisor reads the standard. This page is so a brief uses one word on purpose.
A practical comparison
| Form | In trade use | Typical next step |
|---|---|---|
| Pulp | Crushed fruit, variable | Drink base, or an input to a preparation |
| Puree | Smoother, screened fruit | Drinks, sauces, or an input to a preparation |
| Preparation | Heat-treated and set for one food | Yoghurt, ice cream, bakery, a drink |
| Jam | High-sugar set gel | Retail jars, some bakeries |
| Crush | Fruit in syrup | Toppings, milkshakes, dessert cups |
Why the distinction matters
If you order mango pulp and need a ripple, you have bought an ingredient you still have to formulate. Fruit preparations and ripples are the formulated step in the core range. Alphonso is a profile in development, not a format.
Questions
Is puree the same as pulp?
Not in a plant. Pulp keeps more of the crushed fruit. Puree is screened smoother. A preparation is the step after that, aimed at one food.
Is a filling just jam?
Jam is a consumer or bakery gel with its own sugar and set. A filling is specified for bake or chill. Using jar jam on a line is a common way to get boil-out.
Where does crush sit?
Crush is fruit in syrup, often for drinks and dessert cups. It is closer to a topping than to a yoghurt preparation.