PAPAYA IQF
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.
- Quality: starting from raw materials
- Price: real manufacturer price
- Service: Serve every customer well
- Transportation: professional packaging and transportation
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
