Hass Avocado Concentrate
Hass avocado concentrate is a concentrated pulp preparation made from the flesh of the Hass cultivar of Persea americana, reduced in water content and stabilised so it can be dosed as a fat and body contributing base rather than reconstituted as a juice.
Avocado differs from every other fruit traded in the beverage aisle in that its solids are largely lipid rather than sugar. The flesh carries roughly 15 to 20 percent oil, mostly oleic acid, and only a few percent fermentable sugar, so vacuum evaporation of the kind used for apple or orange is not the route to a concentrate. The product is instead a reduced moisture pulp, produced by gentle vacuum dehydration or by centrifugal separation of free water, and held frozen or high pressure processed rather than made shelf stable by solids alone.
The material is a smooth green paste that disperses in water and milk systems to give creaminess and emulsion stability. Its dominant technical problem is polyphenol oxidase driven browning, which begins within minutes of the flesh being exposed to air, so acidification, oxygen exclusion and rapid chilling control the whole process.
We source bulk Hass Avocado Concentrate from top China manufacturers for our partners. The manufacturer is in Shanghai. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Function
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Smooth green paste, free from skin and stone fragments |
| Flavour and Odour | Characteristic ripe avocado, free from rancid or fermented notes |
| Total Solids | 30.0 to 40.0 percent |
| Fat Content | Not less than 15.0 percent |
| pH | 4.2 to 6.5, lower where acidified |
| Peroxide Value | Not more than 5 milliequivalents per kg fat |
| Colour | Green, no visible browning |
| Particle Size | Passes 1.0 mm screen |
| Lead | Not more than 0.05 mg per kg |
| Arsenic | Not more than 0.1 mg per kg |
| Total Plate Count | Not more than 10,000 cfu per g |
| Yeast and Mould | Not more than 100 cfu per g |
| E. coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
| Listeria monocytogenes | Absent in 25 g |
Common Markets Grades
Grades are set by how far moisture is removed and by the preservation route. A frozen concentrated pulp at around 30 to 40 percent solids is the common bulk format, with an unconcentrated frozen pulp and a high pressure processed chilled pulp traded alongside it as the alternatives where fresh colour is the priority.
Buyers also specify whether the material is plain or acidified with citric or ascorbic acid, whether antioxidant treatment is present, the oil content band, and whether the lot is organic certified. Because avocado is not a juice, it is quoted on fat and dry matter rather than on Brix, and lots are usually also declared for green colour value.
Applications
- Smoothies and blended frozen drinks, where the pulp supplies creaminess without dairy
- Plant based drinks and dairy alternatives, contributing mouthfeel and unsaturated fat
- Guacamole and dip manufacture, as the base with seasoning added downstream
- Dressings, mayonnaise style emulsions and sauces using avocado lipid as the fat phase
- Ice cream, gelato and frozen dessert bases with a soft green colour
- Bakery fillings, mousses and cheesecake style preparations
- Infant and toddler purees and pouches
- Sports nutrition and meal replacement drinks formulated on monounsaturated fat
- Foodservice sauces and spreads sold frozen for on site portioning
China Manufacturers of Hass Avocado Concentrate
Top Hass Avocado Concentrate manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
Avocado pulp and its concentrated forms are conventional foods with no additive approval requirement. In the United States they fall under the general provisions of the Federal Food, Drug, and Cosmetic Act, with labelling under 21 CFR 101 and manufacture under the preventive controls requirements of 21 CFR 117. Where the product is treated by high pressure processing, that step is validated as a process control within the plant food safety plan. Citric and ascorbic acid used for colour protection are permitted food additives and must appear in the ingredient declaration.
In the European Union the product is covered by general food law under Regulation 178/2002 and labelled under Regulation 1169/2011; it is not a novel food, since avocado has a long history of consumption in the Union. Codex standard CXS 197-1995 covers fresh avocado and provides the reference for varietal and maturity criteria. Pesticide residue and contaminant limits follow the general frameworks applying to tropical fruit.
Manufacturing Process
Hass fruit is received at eating ripeness, washed, sorted and de stoned and de skinned mechanically, with the halves passing through a destoner and a peeler that keeps the dark skin out of the flesh stream. From this point the pulp is worked under nitrogen or vacuum because polyphenol oxidase turns exposed flesh brown within minutes.
The flesh is milled to a fine paste, acidified where the specification allows it, and deaerated. Moisture is then reduced under vacuum at low temperature, or free serum is separated by decanter centrifuge, until the target solids are reached; both routes are run cold enough to avoid cooking the lipid fraction and generating rancid notes. The concentrate is homogenised for a uniform emulsion, then preserved by one of two routes: freezing to minus 18 degrees Celsius in blocks, drums or totes, or high pressure processing at around 600 megapascal in sealed packs, which inactivates vegetative organisms and much of the residual enzyme activity without heat. Frozen product is metal detected and palletised for cold chain despatch.
