Aseptic fruit puree is a popular product in the food and beverage industry. It is widely used in the manufacturing of beverages, baby foods, dairy products and other fruit-related processed foods. The term aseptic refers to the processing technique that extends the shelf life of the fruit puree by eliminating harmful microorganisms and bacteria. The aseptic fruit pulp is packed in MS drums.
The fruit puree is heated at 110 degrees centigrade and cooled to 30 degrees centigrade. The fruit puree is packed in sterilized bags, ensuring the product is free from microbial contaminants.
Benefits of aseptic fruit puree
- One of the primary benefits of aseptic fruit puree is its longer shelf life. Unlike traditional packaging, aseptic fruit purees can be stored for longer periods without the requirement of cold storage. The product can be stored and transported at ambient temperature.
- Aseptic packaging maintains the colour, consistency, viscosity and standard of the product. Aseptic fruit purees are accepted globally and preferred by most of the processing industries.
- For manufacturing aseptic fruit purees, preservatives are not used. Aseptic bags will keep the product fresh if the acidity is maintained. The fruit puree manufacturers ensure the acidity of totapuri mango puree is maintained at 0.4 – 0.6.
- One of the most significant advantages of aseptic fruit puree is its convenience. It is easy for the aseptic fruit puree suppliers to store and transport.
- Aseptic processing can lower the impact on the environment by reducing the need for refrigeration and preservatives. Additionally, aseptic bags are recyclable and reduce waste.