Fruit puree definition: fruit puree is fruit that has been crushed and sieved into a smooth, homogeneous mass, supplied frozen, aseptic or concentrated, and used across dairy, bakery, beverage and baby-food manufacturing where consistent texture and flavour are required.
In trade practice
Buyers specify Brix, titratable acidity, colour values, viscosity and microbiological limits before ordering. Suppliers provide a certificate of analysis for each batch, with aseptic product also requiring sterility confirmation and integrity records for the bag-in-drum packaging. Common errors include Brix drift during concentration and inadequate cold-chain documentation when switching from frozen to aseptic formats. QA teams typically cross-check incoming CoA values against retained reference samples.
In a specification
A purchase specification for fruit puree normally states the format (frozen, aseptic or concentrated), target Brix with an agreed tolerance, acidity range, colour standard and the microbiological criteria that each batch must meet.