Aseptic - Pear Purée - Aseptic Fruit Purees - Pear Puree

Knowde Enhanced TDS

Identification & Functionality

Ingredient Name: Pear Puree
Ingredient Origin: Natural Origin
Ingredients: Pear
Technologies: Food Ingredients
Product Families: Food Ingredients — Whole Foods, Extracts & Premixes
Fruit Products & Extracts
Critical Control Points: Pasteurization (temperature and pH)

Mixing phase (pH)

Peroxide
Specifications: Microbiological Specifications - Aerobic and Anaerobic microorganisms: commercial sterility test achieved, no microbial growth is present

Pesticides - Multi-residue pesticide determination using GC/MS according to EPA.

Heavy Metals - Lead and cadmium analysis performed.

Features & Benefits

Labeling Claims: Dairy-free,
Gluten-free,
Irradiation-free,
Microorganism-free,
Natural,
Naturally Derived,
Non-GMO,
Nut-free,
Preservative-free,
Soy-free,
Wheat-free
Food Ingredients Features: Free Of Strange Flavors,
High Quality
Product Highlights: Natural product, undiluted, not concentrated, not fermented, preservative-free, obtained from the disintegration and sieving of the edible fraction of the ripe, healthy and clean pear fruit.

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Beverage
Beer Brewing,
Liquor & Spirits
Food & Nutrition — Food
Bakery,
Desserts & Fruit Preparations,
Savory & Culinary
Food & Nutrition Applications: Beer,
Ice Cream,
Sauces

Properties

Physical Form: Puree
Appearance: Uniform, free of foreign matters, admitting a separation of phases and the minimum presence of pieces, dark particles inherent to Pear.
Odor: Intense and characteristic of the ripe and healthy Pear.
Flavor: Characteristic and intense of the ripe and healthy Pear. Free of any strange avor.
Taste: Characteristic to pear. Free of any strange flavor.
Physico-Chemical Properties
Nutritional Information

	Value	Units	Test Method / Conditions
Soluble Solids	16 - 18	°Brix	NTC 440 Year1971
pH	4.0 - 4.5	—	NTC 4592 Year 1999
Acidity (Expressed as Citric Acid)	0.11 - 0.55	%	NTC 440 Year 1971

Regulatory & Compliance

Certifications & Compliance: GMP,
Hazard Analysis Critical Control Point (HACCP)
Process Compliance: Purees are processed in our facilities in compliance with Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) standards, from receipt of raw materials, cleaning and disinfection, pulping, screening, pasteurization, aseptic packaging, storage at room temperature and distribution of the nal product.

Thermal treatment guarantees product’s safety, keeping its organoleptic and nutritional characteristics. All operations are carried out under high quality standards, in compliance with current legislation.
Regulatory Information: GMO Declaration - Neither the product, nor the ingredients are genetically modified organisms.

Irradiation Statement - Neither the product, nor the ingredients or the raw material have been irradiated or exposed to ionizing radiation.

Allergen - May contain traces of sulphites coming from agricultural activities < 10 ppm.

Safety & Health

Safety Requirements - Physical Hazards: Description Specification Testing Method

Skin, seed, ber,
remains of leaves Absence of
strange
materials
Sieve 0.5, 1.0
and 1.5 mm

Packaging & Availability

Packaging Type: Bags,
Boxes,
Drums
Packaging Information: Preformed bag with single-use filling valve, 20kg and 200kg bags

Outer layer: Polyethylene: 30m. Polyester: 12m

Polyethylene: 5Om; Inner lining: Polyethylene+ EVOH: 69m

Contact layer: Polyethylene: 30m.

Packaging materials meeet FDA regulations.

Storage & Handling

Shelf Life: 24 Months
Storage Information: Storage with other products that may alter the pulp's organoleptic characteristics or that may cause cross contamination should be avoided.

Avoid packaging material mishandling, as this packaging protects and maintains product quality. Avoid exposing the product to direct sunlight.

To maintain organoleptic characteristics (color, flavor, and aroma) storage in a cool, dry place at temperatures below 77°F is recommended.

In temperatures above 77°F it is recommended to refrigerate below 43°F.

Once opened, the product should be consumed as soon as possible and kept refrigerated or frozen.

Shelf life is 24 months at room temperature for "Bag-in-Box" packaging.

Description	Specification	Testing Method
Skin, seed, ber, remains of leaves	Absence of strange materials	Sieve 0.5, 1.0 and 1.5 mm