Carrot puree is typically available at 7.0 - 10.0°Brix, acidified with lemon juice or citric acid.
Fruit purees are thick, smooth products which have been processed such that the insoluble fibrous parts are broken up so as to be able to fit through a fine sieve. In some cases, the puree is pasteurised to increase shelf life. Fruit purees also retain all of the juice and a large proportion of the fibrous matter naturally found in the raw fruit. Only excess insoluble fibres are removed.
Cobell typically supply carrot puree aseptically, however please contact us if you have any special requirements.
Black carrot also available on request subject to availability.
For more information about fruit purees and how they are processed please click here.
Other formats available