09
Feb
What Is Fruit Puree. These products generally have a pH below 46 and the primary reason for using high pressure was to extend shelf-life through the inactivation of yeasts and molds rather than for reasons of microbial food safety. 100 natural with no colorants or preservatives added. They are moist and packed with nutrients sugar and organic matter on which microorganisms can feed. Ultra-high heat is used to process fruits and vegetables which are then finely strained to remove pulp stems and peels from the liquid.
In more recent years pressure-treated. The easiest way to handle fruit as a food ingredient. To get rid of existing bacteria and prevent contamination after packaging FDA-approved facilities perform the aseptic process. Puree made from real fruit juices and bits is attractive to harmful microorganisms. Fruit purees and sauces became the first HPP foods to be available commercially when they were launched on the Japanese market in the early 1990s. All fruit purees available all year round.
These products generally have a pH below 46 and the primary reason for using high pressure was to extend shelf-life through the inactivation of yeasts and molds rather than for reasons of microbial food safety.
If you arent sure what a puree is its probably what your 100 fruit smoothie is made of. Fruit purees and sauces became the first HPP foods to be available commercially when they were launched on the Japanese market in the early 1990s. The easiest way to handle fruit as a food ingredient. All fruit purees available all year round. If you arent sure what a puree is its probably what your 100 fruit smoothie is made of. Puree made from real fruit juices and bits is attractive to harmful microorganisms.