Aseptic Passion Fruit Purée
Make mouthwatering drinks and snacks with our delicious Passion fruit purée! We grow our Passion fruit purée in the tropical rains, making sure we get the best quality fruit from the humid weather and soil that preserve the juices and texture of the harvest. This is the perfect way to create a signature tartness for any brewer and can make an impression just from its wonderful aroma, and it’s super easy to add to any recipe!Its delicious and naturally sour taste serves as a magnificent bass to create an amazing experience for your palate.Passion fruit 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; 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 %, 15.0 - 15.0 %
- Ingredient Name
- Passion Fruit 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 passion fruit.
- Taste
Characteristic and intense of the ripe and healthy passion fruit. 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 a separation of phases and the minimum presence of pieces, dark particles inherent to passion fruit.
- Shelf LIfe
- 18 months
- Ingredient
- Ascorbic Acid, Passion Fruit
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Drums
- Ingredient Origin
- Natural Origin
Technical data
Table 1 of 2
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Soluble Solids | 12.0 - 14.0 | Brix | NTC 440 Year 1971 |
| pH | 2.80 - 3.30 | — | NTC 4592 Year 1999 |
| Acidity | 3.00 - 4.30 | % of citric acid | NTC 440 Year 1971 |
Table 2 of 2
14 rows| Characteristic | Value | Unit |
|---|---|---|
| Cholesterol | 0 | mg |
| Dietary Fiber | 0 | g |
| Saturated Fat | 0 | g |
| Sugars | 0 | g |
| Total Fat | 0 | g |
| Trans Fat | 0 | g |
| Vitamin D | 0 | mcg |
| Iron | 1 | mg |
| Protein | 1 | g |
| Total Carbohydrate | 15 | g |
| Total Sugars | 15 | g |
| Potassium | 295 | mg |
