Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredients
- Strawberry Puree
- Technologies
Features & Benefits
- Features
It is not chemically preserved, it does not contain no additives and is free from GMOs and allergens.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Consumer Purpose
An intermediate used in food processing,dairy and confectionery
Properties
- Physical Form
- Appearance
- Homogeneous Puree wihout Seeds
- Odor
- Aromatic, Typical of Strawberries
- Taste
- Sweet and Sour
- Typical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Bx Refractometric Extract (Uncorrected) | min. 7 | - | - |
| pH value | 3.4-3.8 | - | - |
| Sand Content | max. 0.5 | g/kg | - |
| Total Acidity (Converted to Acid Lemon, Measured to pH 8.1) | 0.5-1.1 | g/100g | - |
| Value | Units | Test Method / Conditions | |
| Number of Molds and Yeasts | max. 1 | cfu/g | - |
| Symptoms of Mold And Fermentation | Unacceptable | - | - |
| Total Number of Bacteria | max. 20 | cfu/g | - |
Regulatory & Compliance
- Certifications & Compliance
- Regulatory
Strawberry puree is produced according to with European standards according to the applicable rules HACCP and meets the parameters included in the AIJN Code.
Packaging & Availability
- Packaging Type
- Packaging
Barrels with an aseptic bag and a protective bag, bag in-box; frozen product.
Storage & Handling
- Period of Minimum Durability
12 months
- Storage and Transport Conditions
Temperatre- max. -8°C.