Pitaya
Aseptic
Aseptic Pitaya is a form of pitaya processed and packaged to prevent microbial contamination, ensuring its quality and extending its shelf life without the need for refrigeration. It is made through a sterilization process that removes all living microorganisms, including bacteria and fungi. The result is a sterile product that can be stored for months without losing its nutritional and organoleptic properties.
Aseptic Pitaya
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Technical Data Sheet
Concentrated Açaí is one of the products obtained from the water extraction of the edible part of the ripe fruit of the plant species: Euterpe oleracea and Euterpe precatoria (açaí and açaí-açú).
Açaí, with 50% total solids (formerly called medium açaí or regular açaí), is the beverage obtained from the edible part of the fruit, extracted with the addition of water and filtration and concentration preserving the color, with characteristic aroma and flavor, as well as a minimum quantity of phenolic compounds anthocyanins. The minimum total solids content for açaí is 8%.
(MINISTRY OF AGRICULTURE, LIVESTOCK AND FOOD SUPPLY – MAPA – IN No. 37, OF OCTOBER 1, 2018).
Açaí and water. Gluten Free. Natural product: contains no chemical preservatives or colorants. This product is subject to minor sensory variations depending on fruit variety.
The product is free of potential allergens as per RESOLUTION – RDC No. 26, OF JULY 2, 2015.
Whole natural fruit pulp or as an ingredient in recipes and formulations.
Product to be delivered to the consumer (aseptic drums).
- Packaging
Steel sheet drums lined with 02 (two) bags, one LDPE plastic with spout and another aseptic packaging, containing 200 kg of pulp and steel sheet lids. Hermetically sealed. - Transport and
Storage
Transport must be carried out in closed vehicles (box trucks). Any damaged packaging that allows access to contaminants must be rejected upon receipt. Storage at room temperature. - Conservation
At room temperature. Once opened, consume on the same day. - Shelf Life
24 months after the manufacturing date, if stored under the described conditions.
- % Total solids by Thermogravimetry
Minimum 50 - °Brix at 25°C by Refractometry*
Minimum 10 - pH at 25°C by Potentiometry*
< 4.5
- Physical aspects*
Stable emulsion even after heating to 80°C. - Color*
Violet purple characteristic of purple açaí - Consistency
Dense liquid - Aroma*
Characteristic - Flavor*
Not sweet and not sour
- Total mold and yeast count
≤ 5.0 x 10³ CFU/g - Escherichia coli
Absent - Staphylococcus aureus
<100/g - Salmonella sp*
Absent in 25g - Viable Trypanosoma cruzi
Not detectable in 25g
