Banana puree is typically available at 21 - 25°Brix with or without added ascorbic acid. Typical pH ranges 4.1 - 4.5 or 4.5 - 5.0. A large number of variants are available so please contact us to discuss your specific requirements
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 banana puree aseptically, however please contact us if you have any special requirements.
For more information about fruit purees and how they are processed please click here.