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aseptic fruit purees

Aseptic Single Guava Puree — 8-12°Brix

Standard Specification

Aspect Specification
Description Aseptic single Guava Puree 8/12 Brix
Brix (20°C) 8 - 12
Ratio 9.5 - 30
pH 3.60 - 4.20
Acidity (% g/100g) 0.40 - 0.84
Density (g/cm³) 0.98 - 1.04
Consistency (Bostwick, cm/30sec, dilution 8.5°Brix) 4 - 16
Pulp (%) 78 - 98
Color Rose, characteristic of the fruit
Odor / Taste Characteristic of the fruit / Free from strange odors
Preservatives No preservatives or added sugar
Refining 0.5 mm
Ingredients Guava. GLUTEN-FREE.

Key Advantages: 100% Natural · Gluten-Free · No Preservatives · No Added Sugar · 18 Months Shelf Life · 78-98% Pulp

Microbiological Specification

Aspect Specification
Total Bacterial Count (CFU/g) Not detected in 1.0g
Total Coliforms (CFU/g) Not detected in 1.0g
Escherichia Coli (CFU/g) Not detected in 1.0g
Molds Less than 10.0 CFU/g
Yeasts (CFU/g) Less than 10.0 CFU/g
Salmonella Spp (25g) Absent in 25g

Packaging / Storage Specification

Aspect Specification
Description 200 L Aseptic Bag and drum coated with plastic bag
Net Weight / Gross Weight 205 Kg / 220 Kg
Boarding Port Santos / Brazil
20' Dry Container 80 metal drums — 16.4 tons (net)
40' Dry Container 120 metal drums — 24.6 tons (net)
Storage Store in a dry place at room temperature
Shelf Life 18 months from the date of manufacture

ASEPTIC MANGO PUREE (PALMER) — 14-18°Brix

Standard Specification

Aspect Specification
Description Aseptic mango puree (Palmer) 14-18 Brix
Brix (20°C) 14 - 18
Ratio 17.5 - 54.5
pH 3.50 - 4.20
Acidity (% / 100g) 0.33 - 0.80
Density (g/cm³) 1.00 - 1.08
Consistency (Bostwick, cm/30sec, dilute 14°Brix) 2 - 20
Pulp (%) 88 - 98
Color Characteristic yellow of the fruit
Preservatives No preservatives or added sugar
Additions Citric acid
Ingredients Mango and citric acid acidulant. GLUTEN-FREE.

Microbiological Specification

Aspect Specification
Total Bacteria Count (CFU/g) Not detected at 1.0g
Total Coliforms (CFU/g) Not detected at 1.0g
Escherichia Coli (CFU/g) Not detected at 1.0g
Molds and Yeasts (CFU/g) Less than 10.0 CFU/g
Salmonella Spp (25g) Absent in 25g

Packaging / Storage Specification

Aspect Specification
Description 200 L Aseptic Bag and drum lined with plastic bag
Net Weight / Gross Weight 215 Kg / 230 Kg
Boarding Port Santos / Brazil
20' Dry Container 80 metal drums — 17.2 tons (net)
40' Dry Container (Option A) 115 metal drums — 24.72 tons (net)
40' Dry Container (Option B) 130 metal drums — 27.95 tons (net)
Storage Store in a dry place at room temperature. Do not freeze. Once opened, consume immediately.
Shelf Life 18 months from date of manufacture

ASEPTIC CONCENTRATED MANGO PUREE (PALMER) — 28-30°Brix

Standard Specification

Aspect Specification
Description Aseptic Concentrated Mango Puree Brix 28-30
Brix (20°C) 28 - 30
Ratio 20 - 54
pH 3.60 - 4.20
Acidity (% g/100g) 0.56 - 1.40
Density (g/cm³) 1.04 - 1.14
Pulp (%) 88 - 98
Consistency (Bostwick, cm/30sec, dilution 15°Brix) 7 - 15
Color Yellow characteristic of the "Palmer" variety
Preservatives No preservatives or added sugar
Additions Citric acid
Ingredients Mango and citric acid acidulant. GLUTEN-FREE.

Microbiological Specification

Aspect Specification
Total Bacteria Count (CFU/g) Not detected at 1.0g
Total Coliforms (CFU/g) Not detected at 1.0g
Escherichia Coli (CFU/g) Not detected at 1.0g
Molds and Yeasts (CFU/g) Less than 10.0 CFU/g
Salmonella Spp (25g) Absent at 25g

Packaging / Storage Specification

Aspect Specification
Description 200 L Aseptic Bag and drum lined with plastic bag
Net Weight 220 Kg
Gross Weight 235 Kg
Boarding Port Santos / Brazil
20' Dry Container 80 metal drums — 17.6 tons (net)
40' Dry Container (Option A) 110 metal drums — 24.2 tons (net)
40' Dry Container (Option B) 120 metal drums — 26.4 tons (net)
Storage 0-30°C. Once opened, consume immediately.
Shelf Life 18 months from date of manufacture

Nutritional Information (per 100g)

Aspect Specification
Energy Value 24 kcal
Carbohydrates 24 g
Total Sugars 19 g
Added Sugars 0 g
Proteins 0.7 g
Total Fat 0 g
Saturated Fats 0 g
Trans Fats 0 g
Dietary Fiber 2.1 g
Sodium 5.3 mg

ASEPTIC CONCENTRATED GUAVA PUREE (PALOMA) — 18-20°Brix

Standard Specification

Aspect Specification
Description Aseptic Concentrate Guava Puree 18-20 Brix
Brix (20°C) 18 - 20
Ratio 11 - 25
pH 3.60 - 4.20
Acidity (% / 100g) 0.80 - 1.58
Density (g/cm³) 1.00 - 1.08
Consistency (Bostwick, cm/30sec, dilute 8.5°Brix) 4 - 16
Pulp (%) 78 - 98
Color Pink, characteristic of the fruit
Preservatives No preservatives or added sugar
Refining 0.5 mm
Ingredients Guava. GLUTEN-FREE.

Microbiological Specification

Aspect Specification
Total Bacteria Count (CFU/g) Not detected at 1.0g
Total Coliforms (CFU/g) Not detected at 1.0g
Escherichia Coli (CFU/g) Not detected at 1.0g
Molds and Yeasts (CFU/g) Less than 10.0 CFU/g
Salmonella Spp (25g) Absent in 25g

Packaging / Storage Specification

Aspect Specification
Description 200 L Aseptic Bag and drum lined with plastic bag
Net Weight / Gross Weight 220 Kg / 235 Kg
Boarding Port Santos / Brazil
20' Dry Container 80 metal drums — 17.6 tons (net)
40' Dry Container 112 metal drums — 24.6 tons (net)
Storage Store in a dry place at room temperature
Shelf Life 18 months from date of manufacture

CREAMY GUAVA PASTE (PUREA) — 4.8 Kg

General Features

Aspect Specification
Description Creamy guava paste Purea — 4.8 Kg
Unit Net Weight 4.8 Kg
Gross Unit Weight 4.97 Kg
Primary Package Plastic bucket
Secondary Packaging Cardboard box — 2 units
Net Box Weight 9.6 Kg
Gross Box Weight 10 Kg
Maximum Stacking 6 layers
Shelf Life 18 months
Storage Temperature Ambient temperature, free from excessive heat
Storage Location Covered, ventilated, free from moisture and pests

Technical Data

Aspect Specification
Ingredients Guava pulp, sugar, citric acid and preservative sorbate in potassium. GLUTEN-FREE.

Physicochemical Characteristics

Aspect Specification
pH (min) 3.80
Brix 62 - 65
Acidity 0.50 - 1.00

Organoleptic Characteristics

Aspect Specification
Aspect Fluid cream
Color Reddish
Odor Product feature
Flavor Slightly acidic, characteristic of the product

Microbiological Characteristics

Aspect Specification
Molds and Yeasts Max. 1×10⁴ CFU/g
Enterobacteriaceae Max. 1×10² CFU/g

Nutritional Information (per 100g)

Aspect Specification
Energy Value 255 kcal
Carbohydrates 64 g
Total Sugars 63 g
Added Sugars 55 g
Proteins 0.8 g
Dietary Fiber 3.7 g
Total Fat 0 g*
Saturated Fats 0 g*
Trans Fats 0 g*
Sodium 0 mg*

*Does not contain minimum amounts of total fat, saturated fat, trans fat, or sodium.