Aseptic Fruit Purees - Red Prickly Pear Single Strength Purée

Identification & Functionality

Ingredient Name: Prickly Pear Puree
Ingredient Origin: Natural Origin
Ingredients: Prickly Pear
Technologies: Food Ingredients
Product Families: Food Ingredients — Whole Foods, Extracts & Premixes
Fruit Products & Extracts

Features & Benefits

Labeling Claims: Dairy-free,
Gluten-free,
Natural,
Naturally Derived,
Non-GMO,
Vegetarian,
Wheat-free
Food Ingredients Features: Free Of Strange Flavors,
Free of Major Allergens

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Beverage
Beer Brewing,
Juice & Juice Drinks,
Liquor & Spirits
Food & Nutrition — Food
Bakery,
Confectionery,
Convenience Foods,
Dairy,
Desserts & Fruit Preparations,
Infant & Baby Food,
Savory & Culinary
Food & Nutrition Applications: Baby Meals,
Beer,
Bread,
Chewy Sweets,
Convenience Foods,
Creams,
Ice Cream,
Jams,
Juices,
Nectars,
Pastries,
Sauces
Expected Use: As an ingredient for the manufacture of juices, nectars, sweets, ice cream, sauces, reams, breads, pastries, prepared food, baby food, jams and ates.
Reasonably Expected Use: It is important its subsequent industrialization, in which can be diluted, mixed or added into another process in which the sensory and nutritional characteristics of the product will change for the benefit of potential consumers.

Properties

	Value	Units	Test Method / Conditions
Ascorbic	0.55	%	—
Citric Acid blend	0.55	%	—
Conventional Ruby Red Prickly Pear	99.45	%	—

	Value	Units	Test Method / Conditions
Titratable Acidity	0.4 - 1.0	% of citric acid	—
Total Soluble Solids	12 - 14	Brix	—
pH	3.8 - 4.5	—	—
Consistency (measured at 14 °Brix for 30 sec.)	Max. 24.0	—	Bostwick

	Value	Units	Test Method / Conditions
Coliforms (Incubate 24 h ± 2 h at 35 °C ± 1 °C.)	15 - 150	CFU	AOAC Method 991.14
Yeast and Mold (Incubate 5 days between 21 - 25 °C.)	15 - 150	CFU	AOAC Method 997.02
Aerobic Mesophilic and Aerobic Thermophilic (Incubate 48 h ± 3 h at 35 °C ± 1 °C.)	25 - 250	CFU	AOAC Method 990.12
Heat Resistant Molds	Absent	—	—
Aerobic Thermophillus	max. 10	CFU	—
Coliforms	max. 10	CFU	—
Total Plate Count	max. 10	CFU	—
Yeast and Mold	max. 10	CFU	—
Howard Mold (in 100 fields)	Max. 12	%	—

Regulatory & Compliance

Safety & Health

Vulnerable Consumers: Diabetic patients and babies under 12 months (in the case of purees with more than 14 Brix).

Packaging & Availability

Packaging Type: Bags,
Drums
Packaging: High barrier aseptic bag inside conical steel drum with 230.0 Kg net weight (507.06 Lb). Each drum is clearly labeled with processor's name, address, processing date, expiration date, net weight, lot number, drum number, and Lnraduct.code for traceahility.
Shipping Conditions: The product is shipped in clean containers at ambient temperature. Every shipment will include a Certificate of Analysis, which will have actual test results for said lot or lots for all parameters tested by GAIA fruits.

Storage & Handling

Shelf Life: 12 months
Storage: Store in a clean dry and covered area away from direct sunlight at ambient temperature below 35 °C.

Aseptic Fruit Purees Red Prickly Pear Single Strength Purée