Oregon Fruit Apricot Puree
Ingredients: Apricots, Ascorbic Acid, Citric Acid
Description: Aseptic Apricot Puree is prepared from ripened, washed, sorted, peeled, and pitted apricots. The fruit is pureed and passed through finishers to achieve desired texture. The product contains no preservatives. Puree is processed through a final finisher screen that is 0.033”.
Process: Puree is pasteurized at 190˚F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.
Physical Properties (physical properties vary due to seasonal variation of agricultural commodities):
pH: 2.70 – 3.20
Brix: 9.5° – 12.5°
Specific Gravity: 1.038 – 1.051
Viscosity: 15.0 – 17.0 cm/min (Bostwick at 70°F) Color: Yellow-orange, typical of cooked apricots.
Aroma: Typical of cooked apricots, product is free of rancid, musty, and objectionable odors.
Flavor: Typical of cooked apricots, product is free of rancid, stale, bitter, musty, and objectionable flavors.
Defects: Free from foreign material