Aseptic Tangerine Purée
Tangerine trees are found inside Coffee plantations. They provide a natural shadow to the coffee plants and, simultaneously, they feed on the same nutrients from the soil. This eco-environment creates not only unique flavors in the coffee but Tangerines full of citrus exotic flavors and aromas. The perfect balance from mother earth!Tangerine Aseptic Fruit Purées can be used on: Beer brewing Cocktails Wine MeadJam Ice creamSorbets Juices Sauces Cakes You can also add them to your favorite prepairings or recipes of any kind of food or drink!
Properties
- Physical Form
- Puree
Product families
- Fruit Products & Extracts
Other characteristics
- Brand
- Aseptic
- Features
Free Of Strange Flavors, Free of Major Allergens, High Quality, Low Sodium, Non-Irradiated, Sweet taste; Microbiological Specifications - Aerobic and anaerobic microorganisms: commercial sterility test achieved, no microbial growth is present.; Pesticides - Multi-residue pesticide determination using GC/MS according to EPA; Heavy Metals - Lead and cadmium analysis performed.; GMO Declaration - Neither the product, nor the ingredients are genetically modified organisms.; Irradiation Statement - Neither the product, nor the ingredients or the raw material have been irradiated or exposed to ionizing radiation.
- Sugar Content
- 0.0 - 0.0 %, 10.0 - 10.0 %
- Ingredient Name
- Tangerine Puree
- Labeling Claims
Cholesterol-free, Dairy-free, Fat-free, Gluten-free, Natural, Naturally Derived, Non-GMO, Preservative-free, Vegetarian, Wheat-free; Cholesterol-free; Dairy-free; Fat-free; Gluten-free; Natural; Naturally Derived; Non-GMO; Preservative-free; Vegetarian; Wheat-free
- Certifications & Compliance
FDA Compliant, GMP, Hazard Analysis Critical Control Point (HACCP)
- Odor
Intense and characteristic of the ripe and healthy tangerine.
- Taste
Characteristic and intense of the ripe and healthy tangerine. Free of any strange flavor.
- Markets
- Food & Nutrition
- Process
Purees are processed in our facilities in compliance with Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) standards, from receipt of raw materials, cleaning and disinfection, pulping, screening, pasteurization, aseptic packaging, storage at room temperature and distribution of the final product. Thermal treatment guarantees product's safety, keeping its organoleptic and nutritional characteristics. All operations are carried out under high quality standards, in compliance with current legislation.
- Storage
Storage with other characteristics products that may alter the pulp's organoleptic or that may cause cross contamination should be avoided. Avoid packaging material mishandling, as this packaging protects and maintains product quality. Avoid exposing the product to direct sunlight. To maintain organoleptic characteristics (color, flavor, and aroma) storage in a cool, dry place at temperatures below 75°F is recommended. In temperatures above 75°F it is recommended to refrigerate below 43F. Once opened, the product should be consumed as soon as possible and kept refrigerated or frozen.
- PACKAGING
Preformed bag with single-use filling valve, 11 Lbs, 44 Lbs and 453 Lbs bags. Outer layer: Polyethylene: 30m, Polyester: 12m, Polyethylene: 50m; Inner lining: Polyethylene + EVOH: 69m; Contact layer: Polyethylene: 30m. Packaging materials meet FDA regulations.
- Appearance
Uniform, free of foreign matters, admitting a separation of phases and the minimum presence of pieces, dark particles inherent to tangerine.
- Shelf LIfe
- 18 months
- Ingredient
- Tangerine, Ascorbic Acid
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Drums
- Ingredient Origin
- Natural Origin
Technical data
Table 1 of 2
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Acidity | 1.30 - 1.70 | % of citric acid | NTC 440 Year 1971 |
| pH | 2.20 - 3.80 | — | NTC 4592 Year 1999 |
| Soluble Solids | 24.0 - 30.0 | Brix | NTC 440 Year 1971 |
Table 2 of 2
14 rows| Characteristic | Value | Unit |
|---|---|---|
| Cholesterol | 0 | mg |
| Saturated Fat | 0 | g |
| Sugars | 0 | g |
| Total Fat | 0 | g |
| Trans Fat | 0 | g |
| Vitamin D | 0 | mcg |
| Dietary Fiber | 1 | g |
| Iron | 1 | mg |
| Protein | 1 | g |
| Sodium | 1 | mg |
| Total Sugars | 10 | g |
| Potassium | 168 | mg |
