APRICOT PUREE 49 OZ OREGON FRUIT

Product:
Item Number: Ingredients: Description:

Process:

Oregon Fruit Products LLC

P.O. Box 5283, Salem Oregon 97304, USA

Product Specification Sheet

Aseptic Apricot Puree

AP301

Apricots, Ascorbic Acid, Citric Acid

Aseptic Apricot Puree is prepared from ripened, washed, sorted, peeled, and pitted apricots. 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”.

Puree is pasteurized at 190 ̊F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. 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:
Brix:
Specific Gravity: Viscosity:
Color:
Aroma:
Flavor:

Defects:

Microbiological Specifications:

2.70 – 3.20
9.5° – 12.5°
1.038 – 1.051
15.0 – 17.0 cm/min (Bostwick at 70°F)
Yellow-orange, typical of cooked apricots.
Typical of cooked apricots, product is free of rancid, musty, and objectionable odors. Typical of cooked apricots, product is free of rancid, stale, bitter, musty, and

objectionable flavors. Free from foreign material

Packaging:

ATB:

<10 cfu/g

Compendium of Methods for the Microbiological Examination of Foods, 4th edition, Chapter 24 AOAC Official Methods of Analysis, 18th Ed. 2010 AOAC Official Methods of Analysis, 18th Ed. 2010 BAM, FDA, 8th Ed. Online, 2001, Chapter 4

BAM, FDA, 8th Ed. Online, 2001, Chapter 4 BAM, FDA, 8th Ed. Online, 2001, Chapter 5

Aseptic metalized bag (5 gal) in corrugated box, 42 lbs net weight

Yeast:
Mold
Coliform:
E. coli:
Salmonella: negative

<10 cfu/g <10 cfu/g <10 cfu/g <10 cfu/g

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 is 18 months at refrigerated temperatures and 5 months at ambient. Product is stored refrigerated at our facility.

All materials appearing on these pages are the exclusive property of Oregon Fruit Products LLC and are protected by United States trademark and other laws.

P:\QA\Product Specification Sheets\Industrial Ingredients\Aseptic Puree\AP301.doc Revised: 7/07/2015 page 1 Replaces: 5/14/2015

Calories
Fat
Saturated Fat Trans Fat Cholesterol Sodium Protein Carbohydrates Dietary Fiber Sugars Vitamin A Vitamin C Calcium

Iron
Ash Moisture

48 kcal 0g
0g
0g

0g 1mg 0.8 g 11.2 g 1.4 g 9.24 g 963 IU 5mg 13mg 0.39 mg 0.4 g 88.7 g

Ferrous: Non-Ferrous: Stainless Steel:

1.0 mm 1.5 mm 2.0 mm

Oregon Fruit Products LLC does not use, nor does it allow, any of the eight major allergens (milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat) or common sensitizing agents (gluten, sesame and sesame products, mustard and mustard products, celery and celery products, azo dyes, carmine) in the products or processing areas.

Aseptic Apricot 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 MSDS.

Aseptic Apricot Puree has not been genetically modified.
Aseptic Apricot Puree is generally recognized as safe as defined in 21 CFR 170.30(b)(2).

Shipping Information:

Carton Net Wt:
Carton Gross Wt.: Cartons/Layer: 16 Layers/Pallet: 3 Cartons/Pallet: 48

Nutritional Information (per 100 g, derived by calculation):

42 lbs (12.7 kg) 46 lbs (13.6 kg)

All materials appearing on these pages are the exclusive property of Oregon Fruit Products LLC and are protected by United States trademark and other laws.

P:\QA\Product Specification Sheets\Industrial Ingredients\Aseptic Puree\AP301.doc Revised: 7/07/2015 page 2 Replaces: 5/14/2015