Sugar in Les vergers Boiron products
In 2010, Les vergers Boiron launched their new fruit purees without added sugar*. Others are available with added sugar, a certain number in both versions, with and without added sugar*.
Sugar balances the brix rate, that is to say the amount of solubles (sugars, minerals, organic acids, soluble fibre) expressed as a sucrose equivalent, with reference to the brix rate in the product sheet. The sugar used in purees is in all cases inverted sugar.
Why has Les vergers Boiron chosen inverted sugar syrup as an ingredient?
This ingredient is well known to pastry chefs and ice-cream makers who use it daily (often referred to as trimoline). This 100% natural and very stable sugar, made from sugar cane or beet, is used as homogeneous syrup and is very easy to work with. It prevents drying of confectionery and brings softness to ice-cream and pastries. It is these characteristics that led Les vergers Boiron to prefer it to other types of sugar right from the start.
The assembly work we do allows us to guarantee a brix of +/- 2° for all our 100% fruit purees.
In sweet purees, in our concern to guarantee the regularity of a product for your recipes, we just add the sugar needed to ensure an even more accurate brix of +/- 1Â°. Due to this, this quantity varies from one fruit to another.
To learn more, we offer a useful glossary on all usable sugars, read here.
*Contains sugar naturally present in fruit.