Peach Puree
Peach puree is the sieved flesh of Prunus persica fruit, peeled, destoned and finished to a smooth suspension, sold as a mild, low acid fruit base for beverages, dairy and dessert manufacture.
Yellow flesh clingstone varieties dominate industrial supply, because the flesh separates cleanly on a stoner and the carotenoid pigment gives the golden colour buyers expect, while white flesh varieties are processed in smaller volumes for their more floral aroma. Puree runs 10 to 13 Brix at natural strength with a titratable acidity of only 0.4 to 0.8 percent as malic acid, and a pH around 3.6 to 4.2, which sits close enough to the acid food boundary that pH is a controlled parameter rather than an incidental result. The flesh is high in pectin, so the puree has appreciable body and its consistency is measured on a Bostwick track and specified as closely as the Brix.
It is traded aseptically filled in bag in box and drums or blast frozen, as a golden yellow to orange viscous puree, and as concentrate at 28 to 32 Brix. Enzymatic browning is the immediate processing risk once the fruit is cut, and carotenoid oxidation and gradual darkening set the shelf life, so peeling, deaeration and heat treatment follow one another quickly.
We source bulk Peach Puree from top China manufacturers for our partners. The manufacturer is in Hebei. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Smooth homogeneous puree, free from skin, fibre and stone fragments |
| Colour | Golden yellow to orange, characteristic of the declared flesh type |
| Flavour and odour | Characteristic ripe peach, no cooked, alkaline or fermented note |
| Soluble solids | 10.0 to 13.0 Brix at 20 degrees Celsius, single strength |
| pH | 3.6 to 4.2 |
| Titratable acidity as malic acid | 0.4 to 0.8 percent |
| Consistency, Bostwick at 20 degrees Celsius | 6 to 12 cm in 30 seconds |
| Skin specks and stone fragments | Absent on visual examination |
| Lead | 0.05 mg/kg maximum |
| Arsenic | 0.1 mg/kg maximum |
| Total plate count | 100 cfu/g maximum, aseptic grade |
| Yeast and mould | 20 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
The main distinctions are flesh colour, between yellow and white peach puree, and strength, between single strength puree at natural Brix and concentrated puree at 28 to 32 Brix. Preservation route separates aseptic ambient material from frozen material. Nectarine puree, made from the smooth skinned form of the same species, is traded alongside on very similar specifications.
Peeling method is a real grade distinction, because lye peeled fruit gives a smooth, fully peeled puree at high yield while steam peeled fruit retains a little more of the flesh immediately under the skin and is preferred where a lye free declaration is wanted. Beyond that, lots are specified on Bostwick consistency, colour, the absence of skin specks and stone fragments, and pH. Organic certified material, sulphite free declaration, and lots segregated by variety and season are traded separately, and infant grade puree carries tighter contaminant and pesticide residue limits.
Applications
- Peach nectars and juice drinks, where the low acidity suits a sweetened nectar format
- Tea shop fruit teas and blended cold drinks
- Fruit preparations for set and stirred yoghurt, dosed after fermentation
- Drinking yoghurts, fermented milk drinks and dairy desserts
- Ice cream, sorbet, mousse and frozen dessert bases
- Bakery fillings, tarts, danish and pastry preparations, where the natural pectin supports set
- Jams, compotes and fruit spreads
- Infant and toddler purees and pouches, one of the largest single outlets
- Confectionery, jellies and fruit chews with a peach profile
- Cocktail bases, bellini mixes and alcoholic ready to drink products
Brands Using Peach Puree
Widely-distributed consumer products that list Peach Puree on the ingredient label.
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Peach Puree
Top Peach Puree 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
In the United States peach puree is a conventional food. The Food and Drug Administration maintains standards of identity for canned peaches and related processed peach products, and the Brix reference value for peach establishes single strength for reconstitution and percentage juice declaration where the puree is used in a beverage. Juice products made from the puree are subject to the hazard analysis and critical control point plan required by 21 CFR Part 120, and aseptic packers operate under the acidified foods regulation where the pH sits above 4.0 and the process depends on acidification, with pH control as a critical control point.
In the European Union peach puree and concentrated peach puree are defined categories under the Fruit Juice Directive as amended, which restricts what may be added and how the product may be described, and peach is one of the species for which sugar addition is permitted in nectars because of its low natural acidity. Sodium hydroxide used for peeling is a processing aid rather than an additive and is removed by rinsing, with residual alkalinity a specification point demonstrating adequate washing. Codex maintains a general standard for fruit juices and nectars together with standards for processed peach products. Pesticide residue and heavy metal limits of the destination market apply, and puree destined for infant products is subject to the tighter residue limits set for baby food.
Manufacturing Process
Fruit is received at processing maturity, washed, graded and held briefly to bring it to the target ripeness, then halved and destoned on a mechanical pitter that cuts along the suture and twists the halves apart. Halves are peeled, either by immersion in hot dilute sodium hydroxide followed by scrubbing and thorough rinsing, or by steam peeling, and are inspected for residual skin, stone fragments and blemish. Peeled halves are held under water or under a mild antioxidant treatment because cut peach flesh browns within minutes.
The halves are milled and passed through a pulper and one or more finishers with progressively finer screens, which produce a smooth puree and remove any remaining skin and fibre. The puree is deaerated under vacuum to strip oxygen, then heated on a tubular or scraped surface heat exchanger to pasteurise it and inactivate polyphenol oxidase and pectin methylesterase, which is what preserves both colour and consistency in storage. Where concentrate is required, water is removed under vacuum in a forced circulation or scraped surface evaporator sized for a viscous product. The puree is cooled rapidly and filled aseptically into sterilised bag in box or drums, or filled and blast frozen.
