Upcycled Foods Cacao Fruit (Syrup)
Cacao Fruit (Syrup) is a viscous reduction, or syrup, produced from the incredible pulp of the cacao fruit (Theobroma Cacao). Cacao fruit juice is extracted from the fresh cacao, where the seeds go on to become chocolate. The cacao fruit juice is then prepared by heating to kill all micro-organisms, stop fermentation, and extend shelf life. Cacao Fruit Syrup is 100% natural, with no additives, preservatives, or economic adulterants having been added. This product in naturally gluten free, GMO free, and is suitable for vegetarians and vegans. Cacao Fruit Syrup is an upcycled ingredient. Product Specifications
Properties
- Physical Form
- Liquid
Product families
Applications
- Pets
- Tea Cocoa & Coffee
- Bakery
- Cereals & Snacks
- Confectionery
- Convenience Foods
- Savory & Culinary
Product Families
- Whole Foods & Extracts
- Sweeteners & Syrups
- Fruit Products & Extracts
Other characteristics
- Functions
- Whole Food Ingredient
- Ingredient Name
- Cacao Syrup
- Labeling Claims
Additive-free, GMO-free, Gluten-free, Natural, Naturally Derived, Preservative-free; Additive-free; GMO-free; Gluten-free; Natural; Naturally Derived; Preservative-free
- Calories (Energy)
- 54.6852 - 54.6852 Cal/100 g
- Markets
- Agriculture & Feed
- Food & Nutrition
- PACKAGING
- 5 GAL tote (22L)
- Appearance
- Viscous liquid
- Ingredient
- Cacao Syrup
- Technology
- Animal Feed & Nutrition
- Food Ingredients
- Animal Species
- Pets
- Ingredient Origin
- Natural Origin
- Storage Condition
Shelf life in ambient storage 36 months after production, in chilled storage 48 months after production.; Ambient from +5°C to 15°C in dark, dry place.
- Food Ingredients Features
- Enhanced Shelf Life
- Suitable for Vegans
- Suitable for Vegetarian Foods
- Food and Nutrition Applications
- Dry Mixes
- Food Coatings
- Frozen Meals
- Noodles & Pasta
- Packaged Wraps
- Pasta
- Pizza
- Snacks
- Animal Feed & Nutrition Functions
- Whole Food Ingredient
Technical data
Table 1 of 3
4 rows| Characteristic | Value | Unit |
|---|---|---|
| pH Range | 3.0 ± 0.5 | — |
| Specific Gravity | 1.33 ± 0.015 | — |
| Water Activity | 0.75 ± .3 | — |
| Moisture Content | 26.31 | % |
Table 2 of 3
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Yeast & Mold | max. 10 | CFU/g |
| Salmonella | Absent | — |
| Coliformn | max. 10 | CFU/g |
| E. Coli | max. 10 | CFU/g |
| Sulfite-reducing anaerobes | max. 10 | CFU/g |
Table 3 of 3
15 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 229.0 | kJ/100g |
| Protein | 1.71 | % |
| Carbohydrate | 70.01 | % |
| Fat | 0.0 | % |
| Cholesterol | 0.0 | mg/100g |
| Pectin Content | 2.19 | g/100g |
| Theobromine | 20.0 | mg/100g |
| Calcium Content | 39.0 | mg/100g |
| Potassium Content | 857.0 | mg/100g |
| Magnesium Content | 83.9 | mg/100g |
| Phosphorus Content | 37.1 | mg/100g |
| Vitamin B1 | 0.2 | mg/100g |
