Fruit Puree

Apple Puree: Introduction, Features, and Applications Product Description: Apple puree is a natural product made from healthy, ripe apples that is widely used in the food industry. It preserves the natural taste and aroma of apples and is preferred in the production of jams, jellies, desserts, smoothies, and healthy foods, including baby foods. Technical Features Appearance and Texture: Apple puree should be homogeneous and free from particles, broken pieces, or sediments. Its color should be close to the natural apple color, typically ranging from yellow to golden yellow, without any spots, discoloration, or cloudiness. Taste and Aroma: The flavor should be completely natural and sweet, with a fresh and fruity aroma. No unpleasant or sour odors should be present. Moisture Content and Consistency: The puree must have the right moisture level and a suitable consistency, making it easy to use in cooking and various food products. Shelf Life and Storage Conditions: Stored in appropriate packaging and kept in a cool, dry environment, it can last for over 12 months. It should be protected from light and humidity. Packaging: Typically packaged in metal cans, sturdy lids, and in various sizes. The packages must be durable against shocks and meet hygiene standards. Applications: Production of apple jam, jelly, and candies Adding to cakes and cookies Used in fruit desserts, ice cream, and healthy snacks Suitable for baby foods and supplementary nutrition products Processing of cooked and canned products Conclusion Apple puree is an important product that preserves the nutritional value and natural taste of the fruit. It can be used across many sectors and plays a significant role in the development of domestic and export markets.

Apricot Purée: Introduction, Features, and Applications Product Introduction Apricot purée is a semi-solid and natural product made from the pulp of fresh, ripe, and peeled apricots. During the production process, after removing the pits and skins, the fruit is mashed and processed into a smooth, uniform purée. With its mild flavor, soft texture, and yellow to orange color, apricot purée is widely used in the food industry, especially in baby food, desserts, pastries, and natural beverages. Technical Features Appearance and Color: The purée should have a uniform texture without large lumps or impurities. Its color ranges from yellow to light orange, reflecting the natural hue of fresh apricots. Any discoloration, dark spots, or signs of mold indicate reduced quality. Taste and Aroma: The flavor should be sweet with a slight tartness, consistent with the natural taste of apricot. The aroma should be fruity, fresh, and free from any fermented or unpleasant odor. Soluble Solids Content (Brix): Apricot purée typically has a natural Brix value between 9 and 16, depending on the fruit type and ripeness level. This reflects the natural sugar and solid content of the product. Acidity and pH: The pH should range between 3.4 and 4.2, with acidity around 0.8 to 1.8%, which ensures desirable taste, microbial safety, and good shelf life. Shelf Life and Storage Conditions: When pasteurized or sterilized and properly packaged, apricot purée can be stored for up to 18 months in a cool, dry, and dark environment. Once opened, it should be refrigerated and consumed shortly. Packaging: Apricot purée is commonly packed in sterile bags inside metal drums, food-grade aluminum pouches, or glass containers. Packaging should be resistant to air and light penetration and fully comply with hygiene standards. Product Applications As a natural base for baby food In ice cream, mousse, pudding, and fruit-based desserts Blended in smoothies and fruit cocktails As an ingredient in cakes, tarts, and fruit pastries For making fruit sauces and marmalades Conclusion Apricot purée, preserving the flavor, texture, and nutritional value of fresh fruit, is one of the key ingredients in healthy and natural food production. In addition to meeting quality and hygiene standards, its excellent sensory properties and high compatibility with various formulations make it a valuable product in both domestic and export markets — ideal for health-focused food producers.

Product Description: Peach puree is a semi-thick and natural product made from fresh, healthy, and ripe peaches. During the production process, the skin and pits are removed, and the fruit flesh is finely mashed and homogenized to produce a smooth, colorful, and rich puree. Peach puree retains the natural flavor, appealing color, and nutritional properties of the fruit and is widely used in various food industries, including baby food, desserts, ice cream, cakes, and natural beverages. Technical Features: Texture and Appearance: The puree should have a uniform, smooth texture free of coarse particles or unpleasant fibers. Its color is usually a natural yellow to orange shade, with no signs of discoloration, spotting, or spoilage. Flavor and Aroma: The taste should be mild, natural, and similar to fresh fruit. Its aroma must be fruity and fresh, without any unpleasant, sour, or yeasty smells. Soluble Solids (Brix): The Brix level of peach puree typically ranges between 10% and 14%, depending on the fruit variety and the intended application. Acidity: The total acidity in peach puree is about 0.8% to 1.8%, which helps maintain a balanced taste and prolongs shelf life. pH: The optimal pH level ranges from 3.7 to 4.2, which supports both sensory quality and microbiological safety. Shelf Life and Storage Conditions: Peach puree, when packed under sterile and hygienic conditions, can be stored for up to 12 months at cool temperatures (preferably below 20°C), in a dry environment away from direct sunlight. Once opened, it should be refrigerated and consumed shortly thereafter. Packaging: The puree is typically packaged in aseptic bags, metal cans, plastic drums, or multilayer pouches. All packaging materials must meet food safety standards and be resistant to air and light. Quality Standards: Peach puree must be produced in compliance with international standards such as HACCP, ISO 22000, and GMP, and must possess the necessary certifications for export.