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Guava

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Description

Aseptic Pink Guava Puree is prepared from ripened, washed, sorted, and peeled guava. The fruit is pureed and passed through finishers to achieve desired texture. The product contains no preservatives. Puree is processed through a final finisher screen that is 0.033”.

Ingredients

Guava Puree.

Item Number

GU301

Process

Puree is pasteurized at 190?F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Pectinase enzyme is used as a process aid. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.

Physical Properties

Physical properties vary due to seasonal variation of agricultural commodities

pH 3.60 – 4.00
Brix 8.0° – 12.0°
Specific Gravity 1.032 – 1.048
Color Rosy pink.
Aroma Sweet and musky, typical of guava; product is free of rancid, musty, and objectionable odors.
Flavor Quince-banana like flavor with a sweet and tart taste, typical of ripe guava, product is free of rancid, stale, bitter, musty, and objectionable flavors.
Defects Free from foreign material

Microbiological Specifications

Aciduric Flat Sour Sporeformer <10 cfu/g Compendium of Methods for the Microbiological Examination of Foods, 4th edition: Chapter 24: Aciduric Flat Sour Sporeformers
Yeast/Mold <10 cfu/g BAM Chapter 18: Yeast/Mold. Pour Plate method;AOAC Official Methods of Analysis, 18th Ed. 2010: Method 995.21: NEO-GRID (Yeast/Mold)
E. coli/Coliform <10 cfu/g BAM Chapter 4: Coliforms/E. coli. 3M Petrifilm; AOAC Official Method 991.14
Salmonella Negative BAM Chapter 5: Salmonella. bioMerieux VIDAS UP (SPT); AOAC Official Method 2013.01

Packaging

Aseptic metalized bag (5 gal.) in corrugated box with tamper-evident seal.

Lot Coding Format: YYMMDD

Identifies the date of production:

YY Year
MM Month
DD Day

Expiry and Storage

Product is shelf stable, no refrigeration is necessary for food safety of unopened bags. Refrigerated or frozen storage is highly recommended for optimal color and flavor quality. Thawed product should not be refrozen. Shelf life for frozen storage is 2 years. Shelf life is 18 months at refrigerated temperatures and 5 months at ambient. Product is stored refrigerated at our facility.

Status

Aseptic, Kosher (Orthodox Union), Vegetarian, Vegan, Product of USA.

Metal Detection

Calibration verified hourly for inline metal detectors during production, for adequate sensitivity to, and rejection of, the following test pieces:

Ferrous 1.0mm
Non-Ferrous 1.5mm
Stainless Steel 2.0mm

Allergens

Oregon Fruit Products LLC does not use, nor allow in products or processing areas, any of the eight major allergens (milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat) nor common sensitizing agents, such as gluten, celery, azo dyes, carmine, yellow 5, seeds (sesame, sunflower, mustard, cotton, poppy, etc.), corn, monosodium glutamate (MSG) and sulfur dioxide/sulfites (>10ppm).

SDS

Aseptic Pink Guava Puree does not fall under the guidelines established in 29 CFR 1910 (Occupational Safety and Health Standards), Subpart Z (Toxic and Hazardous Substances), and therefore does not require an SDS

GMO

Aseptic Pink Guava Puree and Pectinase Enzyme have not been genetically modified.

GRAS

Aseptic Pink Guava Puree is generally recognized as safe as defined in 21 CFR 170.30(b)(2).

Shipping Information

Box Net Wt 42 lbs (19.0 kg)
Box Gross Wt. Wt 46 lbs (20.8 kg)
Boxes/Layer 16
Layers/Pallet 3
Boxes/Pallet 48

Nutritional Information (per 100g, derived by calculation)

Calories 68
Fat 0.95 g
Saturated Fat 0.27 g
Trans Fat 0 g
Cholesterol 0 g
Sodium 2 g
Protein 2.55 g
Carbohydrates 14 g
Dietary Fiber 5.5 g
Sugars 9 g
Vitamin A 62 (RE)
Vitamin C 20 mg
Calcium 18 mg
Iron 0.3 mg




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