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Naturex GINGER PUREE, REFRIGERATED (NV0RPD77)
Naturex GINGER PUREE, REFRIGERATED (NV0RPD77) is made from milled, blended, and pasteurized ginger, combined with water, salt, and citric acid. The puree displays a color that varies from tan to brownish, with a flavor that is distinctly characteristic. It is often utilized in "savory and culinary" applications.
Properties
- Physical Form
- Puree
Product families
Applications
Food & Nutrition — Food
- Savory & Culinary
Food & Nutrition — Nutrition & Well Being
- Nutraceuticals & Supplements
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Vegetable Products & Extracts
Other characteristics
- Brand
- Naturex
- End Uses
- Dressings, Sauces, Soups
- Ingredient Name
- Ginger Puree
- Flavor
- Characteristic
- Markets
- Food & Nutrition
- Appearance
- Puree
- Shelf LIfe
- 9 months
- Ingredient
- Water, Citric Acid, Ginger, Salt
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Ingredient Origin
- Plant Origin
- Vegetable Origin
- Storage and Handling
- Recommended storage conditions
- Refrigerated, sheltered from light, moisture and oxygen (35 to 40°F / 1 to 5°C)
- Best before
- 9 months under the previously mentioned conditions and in its original packaging.
- Additional Information
- Composition : Ginger, Water, Salt, Citric acid
- Food and Nutrition Applications
- Dressings
- Sauces
- Soups
Technical data
Table 1 of 2
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Brix | 15.5 - 17.5 | ° |
| pH | max. 4.60 | — |
| Salt Content | 9.80 - 10.50 | % w/w |
| Titratable Acid (Acetic) | 1.85 - 2.25 | % w/w |
Table 2 of 2
7 rows| Characteristic | Value | Unit |
|---|---|---|
| APC Count | max. 50000 | CFU/g |
| Coliforms | max. 3 | MPN/g |
| Escherichia coli | max. 3 | mpn/g |
| Lactobacilli | max. 10 | CFU/g |
| Listeria Monocytogenes | Negative/125g | — |
| Salmonella | 2x Negative/375g | — |
| Yeasts and Molds Count | max. 50 | CFU/g |
