Aseptic - Watermelon Purée - Aseptic Fruit Purees - Puree

Knowde Enhanced TDS

Identification & Functionality

Country of Origin: Mexico
Ingredient Name: Watermelon Puree
Ingredient Origin: Natural Origin
Texture: Characteristic of the fruit.
Ingredients: Citric Acid, Ascorbic Acid, Watermelon
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,
No Added Sugar,
Non-GMO,
Nut-free,
Preservative-free,
Soy-free,
Wheat-free
Food Ingredients Features: Free Of Strange Flavors,
High Quality,
Low Fat,
Low Protein Content,
Rich in Minerals,
Rich in Vitamins
Product Highlights: Watermelon, Citrullus lanatus (Thunb) is grown in most parts of the world. However, Mexico has the most sweet and tasty ones. Watermelon is a rich source of carbohydrate, vitamin A, and minerals.

Fruit interior color can vary from light green to white to light yellow, intense yellow, orange, pink, red, or intense red.

Homogeneous and uniform product, undiluted, not concentrated, not fermented, preservative-free, obtained from the disintegration and sieving of the edible fraction of the ripe without seeds, healthy and clean watermelons.

100% Natural watermelon puree with no added sugar or artificial ingredients. Our watermelon puree is pasteurized, aseptic processing and packaging allows a shelf life of 18 months, stored at room temperature.

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

Critical Control Points - Pasteurization (Temperature and holding time)

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Beverage
Beer Brewing,
Juice & Juice Drinks,
Liquor & Spirits
Food & Nutrition — Food
Bakery,
Desserts & Fruit Preparations,
Savory & Culinary
Food & Nutrition Applications: Alcoholic Beverages,
Beer,
Desserts,
Ice Cream,
Juices,
Sauces
Uses: Uses includes aguas frescas and drinks flavored with watermelon (margaritas, crazies’ watermelons, jarritos); watermelon granitas and paletas play upon the fruit’s refreshing dessert.
Form Of Consumption And Intended Use: This puree can be used to prepare fruit water, sauces, ice creams, desserts, etc., in accordance with the established formulations.

Before use IT IS IMPORTANT HOMOGENEIZE PUREE INSIDE ITS BAG. Product suitable for population older than one year of age.

Due to its low protein and fat content and its tolerable sugar level, diabetics can consume it. It has appetite stimulating properties.

Properties

Physical Form: Puree
Appearance: Liquid, viscose uniform, without seeds, free of foreign matters, with a separation of phase.
Flavor: Intense and characteristic of the ripe and healthy fruit, free of any strange flavor
Odor: Intense and characteristic of the ripe and healthy fruit.
Taste: Intense and characteristic of the ripe and healthy fruit.
Chemical Properties
Microbiological Values
Heavy Metals

	Value	Units	Test Method / Conditions
Screen	0.5	mm	Mesh analysis
Brix (20°C, No dilution)	7 - 11	-	Direct refractometry
pH (20°C, No dilution)	3.8 - 4.2	-	Reading direct potenciometric
Acidity (As citric acid)	0.25 - 1.0	%	Titration

	Value	Units	Test Method / Conditions
Total Plate Count	max. 10	UFC/g	NOM-092-SSA1-1994/AOAC 990.12
Yeast	max. 10	UFC/g	NOM-111-SSA1-1994/AOAC 997.02
Molds	max. 10	UFC/g	NOM-111-SSA1-1994/AOAC 997.02
Coliforms	max. 10	UFC/g	NOM-113-SSA1-1994/AOAC 991.14
E. Coli	Absent	-	NOM-113-SSA1-1994/AOAC 991.14, BAM-Capitulo4 Apendice 2
Salmonella	Negative	per 25 g	NOM-114-SSA1-1994/ Method Reveal

	Value	Units	Test Method / Conditions
Mercury	0.01	ppm	AOAC 977.15 Ed.19:2012 Medicated
Cadmium	0.05	ppm	AOAC 985.35 Ed.19:2012

Regulatory & Compliance

Certifications & Compliance: GMP,
Hazard Analysis Critical Control Point (HACCP)
Process Description: Purees are processed in our facilities in compliance with Good Manufacturing Practices (GMP) per US Code of Federal Regulations 21CFR110 and Hazard Analysis and Critical Control Point (HACCP) 21CFR120 standards, from receipt of raw materials, cleaning and disinfection, pulping, screening, pasteurization, aseptic packaging, storage at room temperature and distribution of the final product.

Safety & Health

Vulnerable Consumer Groups: Due to its low protein and fat content and its tolerable sugar level, diabetics can consume it. It has appetite stimulating properties.
Safety Requirements - Physical Hazards: Description Specification Testing Method

(Particles and objects such as glass, splinters, dust, plastic, others) Fiber, remains of leaves Absence of strange materials
Sieve 0.5, 1.0 y 1.8 mm according to customer’s requirements

Packaging & Availability

Packaging Type: Bags,
Drums
Packaging Information: 44.1 lb (20.0 kg) aseptic bag.

The packaging materials comply with the applicable legal standards Bag.

High barrier aseptic [O₂ transmission <0.02cm/m²/day (23°C 0%RH].

Packing - Corrugated box.

Storage & Handling

Shelf Life: 24 Months
Storage Information: Store at room temperature (77° F), protected from light, dust and humidity (55-65% RH). Once opened refrigerate.

Shelf life - 24 months in the previous packing materials. Once opened, it should be consumed in the shortest possible time and kept refrigerated or frozen.

Handling - The transport and distribution conditions are carried in transports that comply with hygiene and health guarantees. As well as with units with current fumigation programs.

Handling / Transport temperature: 68 - 77 ° F

Description	Specification	Testing Method
(Particles and objects such as glass, splinters, dust, plastic, others) Fiber, remains of leaves	Absence of strange materials	Sieve 0.5, 1.0 y 1.8 mm according to customer’s requirements