Aseptic Banana Purée

Went bananas? Relax, we do have the real Bananas just straight from the tropical coasts. A perfect Banana purée full of flavor and joy it's given by a bright and yellow sun and potent soil.Banana 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

Food Ingredients — Whole Foods, Extracts & Premixes

Fruit Products & Extracts

Other characteristics

Brand: Aseptic
Features: Free Of Strange Flavors, Free of Major Allergens, Low Sodium, Non-Irradiated; 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 %, 16.0 - 16.0 %
Ingredient Name: Banana 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 banana.
Taste: Characteristic and intense of the ripe and healthy banana. 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, 20kg and 200kg bags. Outer layer: Polyethylene: 30m, Polyester: 12m, Polyethylene: 50m; Inner lining: Polyethylene + EVOH: 69m; Contact layer: Polyethylene: 30m. Packaging materials meet FDA regulations. lining:
Appearance: Uniform, free of foreign matters, admitting separation of phases and the minimum presence of pieces, dark particles inherent to banana.
Shelf LIfe: 18 months
Ingredient: Ascorbic Acid, Banana
Technology: Food Ingredients
Packaging Type: Bags
Ingredient Origin: Natural Origin
Shelf Life Storage: 18 months at room temperature for "Bag-in-Box" packaging.

Technical data

Table 1 of 2

3 rows

Characteristic	Value	Unit	Method
Acidity	0.30 - 1.50	% of citric acid	NTC 440 Year 1971
Soluble Solids (to 20°C)	18.0 - 22.7	Brix	NTC 440 Year 1971
pH (to 20 °C)	4.00 - 4.60	—	NTC 4592 Year 1999

Table 2 of 2

14 rows

Characteristic	Value	Unit
Cholesterol	0	mg
Sugars	0	g
Trans Fat	0	g
Vitamin D	0	mcg
Saturated Fat	0.1	g
Iron	1	mg
Total Fat	1	g
Total Sugars	16	g
Protein	2	g
Sodlum	2	mg
Total Carbohydrate	28	g
Potassium	354	mg