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Naturex GUAJILLO PEPPER PUREE, ACIDIFIED (NV0APB52)
Naturex GUAJILLO PEPPER PUREE, ACIDIFIED (NV0APB52) is obtained from milled, acidified, pasteurized guajillo pepper. It primarily consists of guajillo peppers and citric acid, resulting in a red puree with a characteristic flavor. This product is utilized in "savory and culinary" applications in the food and nutrition industry.
Properties
- Physical Form
- Puree
Product families
Applications
Food & Nutrition — Food
- Savory & Culinary
Food & Nutrition — Nutrition & Well Being
- Nutraceuticals & Supplements
Product Families
Food Ingredients — Taste & Flavor
- Spices Herbs & Seasonings
Other characteristics
- Brand
- Naturex
- End Uses
- Dressings, Sauces, Soups
- Functions
- Spice
- Ingredient Name
- Guajillo Pepper
- Flavor
- Characteristic
- Markets
- Food & Nutrition
- Appearance
- Puree
- Shelf LIfe
- 24 months
- Ingredient
- Guajillo Pepper
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Ingredient Origin
- Plant Origin
- Vegetable Origin
- Storage and Handling
- Recommended storage conditions
- Ambient temperature, sheltered from light, moisture and oxygen.
- Best before
- 24 months under the previously mentioned conditions and in its original packaging.
- Additional Information
- Composition : Guajillo peppers, Citric acid
- Food Ingredients Functions
- Spice
- Food and Nutrition Applications
- Dressings
- Sauces
- Soups
Technical data
Table 1 of 2
3 rows| Characteristic | Value |
|---|---|
| Brix | 10.5 - 16.5 |
| pH | 3.80 - 4.10 |
| Titratable Acid Content (as citric) | 1.10 - 1.50 |
Table 2 of 2
5 rows| Characteristic | Value | Unit |
|---|---|---|
| APC Count | max. 10000 | CFU/g |
| Coliforms | max. 3 | — |
| Escherichia coli | max. 3 | — |
| Lactobacilli | max. 10 | — |
| Yeasts and Molds Count | max. 10 | — |
