Blood Orange Puree is prepared from Blood Orange Juice and Orange Pulp. The product contains no preservatives and no additives.
Product: Aseptic Blood Orange Puree
Process: Puree is pasteurized at 190˚F or higher for a minimum 20 seconds. Puree is cooled and aseptically
Physical Properties (physical properties vary due to seasonal variation of agricultural commodities:
pH: 3.0 – 3.4
Brix: 8.0° - 12.0°
Specific Gravity: 1.020 – 1.060
Viscosity: > 24 cm/1 min (Bostwick viscosity)
Color: Orange to light red.
Aroma: Typical of blood orange juice, product is free of rancid, musty, and objectionable
Flavor: Typical of blood orange juice, product is free of rancid, stale, bitter, musty, and