Aseptic Grapefruit Purée
Aseptic Grapefruit Purée is a natural product, undiluted, not concentrated, not fermented, preservative-free, obtained from the reconstitution of red grapefruit concentrate, made from clean, healthy and clean grapefruits.
Product families
- Fruit Products & Extracts
Other characteristics
- Brand
- Aseptic
- Ingredient Name
- Grapefruit Puree
- Labeling Claims
- Gluten-free, Non-GMO, Vegetarian
- Gluten-free
- Non-GMO
- Vegetarian
- Odor
Intense and characteristic of the ripe and healthy fruit.
- Flavor
Intense and characteristic of the ripe and healthy fruit, Free of any strange flavor.
- Markets
- Food & Nutrition
- Appearance
Uniform, free of foreign matters, admittng a separation of phases and the minimum presence of pieces, dark particles inherent to the fruit.
- Shelf LIfe
- 18 - 24 months
- Ingredient
- Grapefruit Puree
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Drums
- Country of Origin
- Spain
- Storage Condition
18 months for "Bag-in-Box" packaging, stored at room temperature up to 75°F (24°C); 24 months in the previous packing materials, stored at freezing temperature -0.4°F (-18°C); Once opened; it should be consumed in the shortest possible time and kept refrigerated or frozen.
- Composition
- Red grapefruit puree
- Ascorbic acid (antioxidant)
- Food and Nutrition Applications
- Ice Cream
- Sauces
- Form of Consumption and Intended Use
Ingredient used as raw material for industrial use in manufacturing beverages, sauces, baby food, ice cream, dairy products, etc.
Technical data
Table 1 of 3
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Soluble Solids (at 20°C) | 10 - 13 | °Brix | NTC 440 Year1971 |
| pH (at 20°C) | 3 - 3.4 | — | NTC 440 Year1971 |
| Acidity | 1.20 - 1.60 | % Citric acid m/m | NTC 440 Year1971 |
Table 2 of 3
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Commercial Sterility Test (Aerobic and Anaerobic Microorganisms) | Satisfactory | Cualitative | NTC 4433 |
| Listeria monocytogenes | Absence | Cualitative | AOAC 061506 |
| Salmonella | Absence | Cualitative | AOAC 061203 |
| Escherichia coli Count | max.10 | cfu/g | AOAC 070901 |
Table 3 of 3
14 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Carbohydrate | 11.0 | g |
| Dietary Fiber | 2.0 | g |
| Total Sugars | 9.0 | g |
| Added Sugar | 0.0 | g |
| Cholesterol | 0.0 | mg |
| Sodium Content | 1.0 | mg |
| Total Fat | 0.0 | g |
| Saturated Fat | 0.0 | g |
| Trans Fat | 0.0 | g |
| Vitamin D | 0.0 | mcg |
| Calcio | 9.0 | mg |
| Iron Content | 0.0 | mg |
