Aseptic Caramelized Onion Purée
Simple to prepare but definitely an incredible companion for your recipes! Sweet but with the strong taste of the onion, this purée will leave you wanting more! Try our Caramelized Onion purée now!
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
- 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
- Sweet, free of other strange tastes.
- Markets
- Food & Nutrition
- Texture
- Firm and elastic
- Shelf LIfe
- 18 Months
- Ingredient
- Brown Sugar, Citric Acid, 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 caramelized. 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.
- Regulatory Information
Allergen - ALLERGEN-FREE product. Doesn't have any of the allergenic components listed in Regulation 1169/2011 or modifications. No cross or accidental contamination possible due to protocolization and validation of processes. Gluten is <10ppm in final product.; GMO'S - GMO's-free product None of the ingredients used are from or contain protein or DNA from Genetically Modified Organisms. No cross or accidental contamination possible because none of the ingredients or additives on site contain GMO`s.; Radiation - No ionization treatments used on final products.; Pesticides - All phytosanitary product waste will be within the limits set by the legislation of the European Union, and its later modifications
Technical data
Table 1 of 5
3 rows| Characteristic | Value |
|---|---|
| °Brix | 16 - 26 |
| Humidity | 70 - 85 |
| pH | 4.2 - 4.5 |
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 | 68 | Kcal/100g |
| Total Fats | max. 0.9 | g/100g |
| Saturated Fats | max. 0.05 | g/100g |
| Carbohydrates | 14 | g/100g |
| Sugars | 13 | g/100g |
| Proteins | 0.8 | g/100g |
| Salt | 0.03 | g/100g |
| Fibre Content | 1.54 | g/100g |
Table 4 of 5
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Onion | 88 | % |
| Brown Sugar | 11 | % |
Table 5 of 5
2 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Lead | max. 0.10 | mg/Kg | External |
| Cadmium | max. 0.03 | mg/Kg | External |
