Aseptic Lemon Purée
The yellow-green color of Lemons takes us to a spring/summer landscape like a dream. We almost can feel our mouths full of that smooth citrus taste. Another gift from the earth that is very appreciated these days.Lemon 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, 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 %, 1.0 - 1.0 %
- Ingredient Name
- Lemon Puree
- Labeling Claims
Dairy-free, Gluten-free, Natural, Naturally Derived, Non-GMO, Vegetarian, Wheat-free; Dairy-free; Gluten-free; Natural; Naturally Derived; Non-GMO; Vegetarian; Wheat-free
- Certifications & Compliance
FDA Compliant, GMP, Hazard Analysis Critical Control Point (HACCP)
- Odor
- Typical of processed lemon free from off odors.
- Taste
Typical of processed lemon free from off flavors.
- 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, 55 Ibs bag in box and 507 Ibs bag in drum. Packaging materials meet FDA regulations.
- Shelf LIfe
- 12 months
- Ingredient
- Water, Lemon Juice Concentrate, Ascorbic Acid
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Drums
- Ingredient Origin
- Natural Origin
- Shelf Life Storage
12 months at room temperature for "Bag-in-Box" packaging.
- Critical Control Points
- Pasteurization (temperature and pH)
- Internal filter's integrity
- Peroxide
Technical data
Table 1 of 2
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| pH | 2.20 - 2.60 | — | NTC 4592 Year 1999 |
| Acidity | 5.00 - 8.00 | % of citric acid | NTC 440 Year 1971 |
| Soluble Solids | 6.0 - 9.0 | 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 |
| Total Carbohydrate | 1 | g |
| Total Sugars | 1 | g |
| Potassium | 137 | mg |
