Aseptic Reduced Onion Purée
One of the most "common" flavors can also be one of the most important. Spanish cuisine uses onion in each one of its dishes. Now they are sharing this iconic taste with us in AFP. Onion might seem "basic" but it is tradition, culture, inspiration, and the first step in almost each one of the best dishes. Need big cubes of onion for your next preparation? Our Chopped Onion is exactly what you need. Save all that work of peeling and cutting hundreds of onions. Save time and purchase now AFP's Chopped Onion.
Properties
- Physical Form
- Puree
Product families
Applications
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Vegetable Products & Extracts
Other characteristics
- Brand
- Aseptic
- End Uses
Processed Meat Products, Quiches, Sauces, Soups, Stew
- Features
- Elastic Texture
- Ingredient Name
- Onion Puree
- Labeling Claims
Additive-free, Allergen-free, GMO-free, Irradiation-free, Natural, Naturally Derived; Additive-free; Allergen-free; GMO-free; Irradiation-free; Natural; Naturally Derived
- Certifications & Compliance
- GFSI Certified
- Odor
Typical of the fruit, strong, without fermentation or other bad smells.
- Flavor
Typical of the variety used, free of other strange flavors.
- Markets
- Food & Nutrition
- Texture
- Loose and elastic
- Shelf LIfe
- 18 Months
- Ingredient
- Onions
- Technology
- Food Ingredients
- Expected Uses
Ready to add to your dishes, Listeria Monocytogenes analysis is performed once a year depending on the type of thermal process. For use in stews, sauces, soups, meat products, quiches, etc.
- Packaging Type
- Bags
- Boxes
- Bulk
- Cartons
- Drums
- Ingredient Origin
- Natural Origin
- Plant Origin
- Vegetable Origin
- HIGHLIGHTS
Onion cooked on low heat for more than two hours. Product manufactured using fresh onion.; The raw onion is introduced into kettles.; The product is pasteurized and subsequently packaged in aseptic bags
- Storage Information
Preservation (storage and transport) at ambient temperature, between 0°C and 104°F, in a clean and dry place. Once the package is opened, it's necessary to keep the product refrigerated and to consume in the following 10 days.
Technical data
Table 1 of 5
3 rows| Characteristic | Value |
|---|---|
| °Brix | 17 - 23 |
| Humidity | 70 - 82 |
| pH | 4.0 - 4.6 |
Table 2 of 5
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Incubation (7 days at 37°C/55°C) | Without alteration | — | Internal |
| Mesophile aerobes | max. 10 | UFC/g | Internal |
| Thermophile aerobes | max. 10 | UFC/g | Internal |
| Lactobacilli aerobes mesophile | max. 10 | UFC/g | Internal |
| Aerobes (at 30°C) | Absence | per g | External |
| Salmonella | Absence | per 25 g | External |
| Clostridium botulinum | Absence | per g | External |
Table 3 of 5
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 99 | Kcal/100g |
| Total Fats | 0.01 | g/100g |
| Saturated Fats | 0.01 | g/100g |
| Carbohydrates | 17 | g/100g |
| Sugars | 12 | g/100g |
| Proteins | 2.3 | g/100g |
| Salt | 0.07 | g/100g |
| Fibre Content | 2.51 | g/100g |
Table 4 of 5
1 row| Characteristic | Value | Unit |
|---|---|---|
| Onion | 100 | % |
Table 5 of 5
2 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Lead | max. 0.10 | mg/Kg | External |
| Cadmium | max. 0.03 | mg/Kg | External |
