Aseptic Onion Puree
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 to make big amounts of soup, sauces or bakings? Our Onion Purée adapts perfectly to what you need! Prepare big amounts of food by making your life easier. Stop spending so much time and use AFP's 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
- 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 used variety, soft, free of other strange tastes.
- Markets
- Food & Nutrition
- Texture
- Granulate, medium consistency
- 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
Product of fine texture and medium viscosity obtained from fresh onion cooked and crushed.; 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 7 days.
Technical data
Table 1 of 5
3 rows| Characteristic | Value |
|---|---|
| °Brix | 6 - 12 |
| Humidity | 82 - 95 |
| 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 | 32 | Kcal/100g |
| Total Fats | max. 0.5 | g/100g |
| Saturated Fats | max. 0.02 | g/100g |
| Carbohydrates | 7.4 | g/100g |
| Sugars | 4.5 | g/100g |
| Proteins | 2 | g/100g |
| Salt | 0.27 | g/100g |
| Fibre Content | 1.4 | 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 |
