Strawberry Puree
Strawberry puree is the whole edible portion of Fragaria x ananassa reduced to a smooth pulp by milling and passing through a fine screen, then heat treated and packed aseptically or frozen. Unlike a juice concentrate it retains the insoluble fibre and much of the seed-free pulp, so it contributes body and mouthfeel as well as flavour and colour.
Single strength puree runs at about 7 to 9 degrees Brix with a pH near 3.3 to 3.6, and concentrated puree is evaporated to around 28 to 30 degrees Brix. Viscosity is a defining specification, measured on a Bostwick consistometer, and depends on the heat treatment used. A hot break, in which the fruit is heated rapidly before finishing, inactivates pectinolytic enzymes and gives a thicker, more stable puree, while a cold break preserves fresh flavour at the cost of body.
The material is an opaque red pulp that suspends rather than dissolves, so formulations relying on it need agitation and often a stabiliser to prevent serum separation. The pelargonidin pigment fades with heat and oxygen, so frozen storage and low oxygen filling decide shelf colour.
We source bulk Strawberry 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 opaque red pulp, free of foreign matter |
| Soluble Solids | 7.0-9.0 °Brix at 20°C for single strength |
| pH | 3.2-3.7 |
| Titratable Acidity | 0.8-1.4 g/100 g as citric acid |
| Bostwick Consistency | 4-8 cm per 30 s at 20°C |
| Screen Size | Finished through 0.6-0.8 mm |
| Black Specks | ≤ 2 per 100 g |
| Colour (a* value) | ≥ 20 |
| Lead | ≤ 0.1 mg/kg |
| Arsenic | ≤ 0.2 mg/kg |
| Total Plate Count | ≤ 100 cfu/g |
| Yeast and Mould | ≤ 20 cfu/g |
| E. coli | Negative in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
The main distinctions are single strength against concentrated puree, hot break against cold break, and seeded against deseeded. Deseeded grades are finished through a screen fine enough to hold back the achenes and are used where visible seeds would be a defect, for example in clear beverages and smooth desserts. Bostwick viscosity bands are quoted as a trading parameter alongside Brix.
Aseptic puree in bag-in-drum or bag-in-box is used for ambient storage and pumped use, while frozen puree in pails and drums, sometimes sweetened at a ten plus one or four plus one fruit to sugar ratio, is the traditional format for bakery and ice cream. Organic certified and cultivar-specific lots are traded, and unpasteurised frozen puree is available for applications where the buyer applies the heat step.
Applications
- Smoothies and pulpy juice drinks, contributing suspended solids and natural cloud
- Fruit preparations for yoghurt, blended with pieces, sugar and a stabiliser system
- Ice cream, sorbet and frozen yoghurt bases, where the pulp solids improve texture and reduce iciness
- Bakery fillings, mousse bases and pastry cream, where viscosity is as important as flavour
- Jam, coulis and dessert sauce manufacture, replacing fresh fruit outside the season
- Cocktail mixers, frozen drink bases and foodservice syrups
- Infant and toddler fruit purees and pouches, usually from deseeded low acid lots
- Confectionery centres, fruit jellies and pate de fruit, where the pulp gives a fruit declaration by weight
- Plant-based and dairy dessert pots, layered or swirled into the base
China Manufacturers of Strawberry Puree
Top Strawberry 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
Strawberry puree is a conventional fruit product. In the United States the FDA regulates it as a food, with the manufacture of any juice-containing form falling under the juice HACCP regulation at 21 CFR Part 120, and the label declares it as strawberry puree or strawberry puree concentrate. Aseptic processing of a low acid product would trigger further requirements, but strawberry sits well within the acid food range so thermal processing is handled under the acidified and acid food provisions.
In the European Union, Directive 2001/112/EC as amended defines fruit puree and concentrated fruit puree, sets out permitted ingredients and treatments and reserves the product names. Codex maintains a general standard for fruit juices and nectars covering purees used in their manufacture, and contaminant and pesticide residue limits apply through the general frameworks in each market.
Manufacturing Process
Fruit is received frozen or fresh, sorted on an inspection belt, destemmed and washed, then crushed. In a hot break line the crushed fruit is heated rapidly to around 90 degrees Celsius in a tubular or scraped surface heater to inactivate pectin methylesterase and polygalacturonase before they can degrade the pectin, which is what preserves viscosity. In a cold break line the fruit is finished first and heated later or not at all.
The heated mash is passed through a pulper and finisher fitted with screens, typically 0.6 to 0.8 millimetres, which removes seeds, calyx fragments and coarse fibre. Where a concentrate is required the puree is evaporated under vacuum on a forced circulation or scraped surface evaporator. The finished puree is deaerated, homogenised where a smooth texture is specified, sterilised on a tubular heat exchanger, cooled in the same unit and filled aseptically into sterile bags inside drums or bins, or blast frozen for cold chain distribution.
