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Naturex CHILI PUREE, REFRIGERATED (NV0RPB51)
Naturex CHILI PUREE, REFRIGERATED (NV0RPB51) is obtained from blended, pasteurized chili, and it is composed of water, aged cayenne pepper, red bell pepper, salt, chili de arbol pepper, vinegar, potassium sorbate, sodium metabisulfite, and xanthan gum. The puree exhibits a reddish color and has a characteristic flavor.
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
- Chilli Puree
- Flavor
- Characteristic
- Markets
- Food & Nutrition
- Appearance
- Puree
- Ingredient
Xanthan Gum, Water, Cayenne Pepper, Potassium Sorbate, Red Bell Pepper, Salt, Sodium Metabisulfite, Vinegar, Chili De Arbol Pepper, Pasteurized Chili
- Technology
- Food Ingredients
- Packaging Type
- Bags
- 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
- 24 months under the previously mentioned conditions and in its original packaging.
- Additional Information
Composition : Water, Aged cayenne pepper, Red bell pepper, Salt, chili de arbol pepper, Vinegar, Potassium sorbate, Sodium metabisulfite, Xanthan gum Contains allergen(s)sulphites
- Food Ingredients Functions
- Spice
- Food and Nutrition Applications
- Dressings
- Sauces
- Soups
Technical data
Table 1 of 2
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Salt Content | 6.30 - 6.90 | % w/w |
| Titratable Acid (Acetic) | 1.20 - 1.80 | % w/w |
Table 2 of 2
3 rows| Characteristic | Value | Unit |
|---|---|---|
| APC Count | max. 100000 | CFU/g |
| Lactobacilli | max. 10 | CFU/g |
| Yeasts and Molds Count | max. 50 | CFU/g |
