AVOCADO POWDER

Overview

Description
Fine and homogeneous powder obtained from 100% natural
banana pulp that undergoes a spray drying process (Spray
Dry), achieving a safe, practical, and functional product that
preserves the organoleptic and nutritional properties
characteristic of fresh fruit.

Ingredients
Orange pulp, oligosaccharides (emulfiber – soluble fiber), tricalcium phosphate, ascorbic acid, citric acid, magnesium stearate.

Applications
In the beverage industry, flavors, bakery, dairy, chocolates and confectionery, pharmaceutical and nutraceutical
products

Storage conditions and shelf life
Powdered fruit should be stored on raised platforms, in covered warehouses, in dry, well-ventilated environments and at room temperature. Shelf life is guaranteed for 12 months in its original packaging and at optimum storage conditions below 25°C.

Available

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Physicochemical characteristics

ANALYSIS
SPECIFICATION
METHOD

Appearance

Light yellow powder

Organoleptic

Smell and taste

Characteristic of MANGO

Organoleptic

Humidity

Maximum 5%

Thermobalance
105ºC, 2 g, 5 minutes.

pH

3.00 – 5.50

Direct measurement
of 1% solution at
25°C.

Acidity

Maximum 3.0%
expressed as
Citric Acid

OAC 942.15.
volumetric method

Recommendations for use

Follow the recommendations given in the dosage table for the preparation of products diluted in water.

Presentations

The powdered fruit is packed in doypack type bags with PET/FOIL/PEBD structure for presentations of 1, 7, 10, 15, 15, 20, 20, 40, 40, 50, 50, 60, 80, 80, 100, 200, 300, 400, 500, 600, 800, 800, 1000, 1200 g; 1.5 mls.in clear high density polyethylene bag and polypropylene laminated sack are used. For polyethylene plastic jars the presentations are 100, 150, 200, 200, 300, 500,
1000 g, 20kg, 25 kg.

GMOs*

Based on the information provided by suppliers, none of the fruit varieties
come from seeds obtained through genetic manipulation techniques, including ingredients used as stabilizers or vehicles (maltodextrin NO GMOs).

Allergens

For SPAIN, according to Directive 2000/13/EC and Royal Decree 1334/1999 and its subsequent amendments
Presence in the product
Presence on the production line

Cereals containing gluten (i.e., wheat,
rye, barley, oats, spelt, kamut or their
hybrid varieties) and derived
products

No

No

Crustaceans and crustacean-based products

No

No

Fish and fish-based products

No

No

Eggs and egg-based products

No

No

Peanuts and peanut-based products

No

No

Cereals containing gluten (i.e., wheat,
rye, barley, oats, spelt, kamut or their
hybrid varieties) and derived
products

No

No

Soybeans and soy-based products

No

No

Milk and its derivatives (including
lactose)

No

No

Milk and its derivatives (including
lactose)

No

No

Celery and derived products

No

No

Mustard and derived products

No

No

Sesame grains and products based on
sesame grains

No

No

Sulphur dioxide and sulphites in concentrations greater than 10mg/kg or 10mg/litre expressed as SO2 

No

No

Lupins and lupin-based products

No

No

Molluscs and mollusc-based products

No

No

Storage conditions and shelf life

Powdered fruit should be stored on elevated floor platforms, in covered cellars, in dry environments, with good ventilation and at room temperature. Shelf life of 24 months is guaranteed in its original packaging and at optimal storage conditions below 25°C

Microbiological characteristics

Microorganism
Specifications

Mesophilic aerobic microorganisms
count CFU/g

<3000

Total coliform count CFU/g

<500

Escherichia coli count CFU/g

<10

Molds and yeasts count CFU/g

<100

Salmonella detection/25g

Absent

Nutritional Information

Nutritional Composition per 100 g

Energy Value 

355,88 kca

Sugars

44,12 g

Fiber

51,32 g

Fats

1,32 g

Saturated Fats 

0,00 g

Protein 

1,85 g

Carbohydrates

93.24 g

Sodium

0.14 g