Freeze-dried pineapple is a product obtained from the pineapple fruit (Ananas comosus) through the freeze-drying process. In this method, the fruit is frozen and water is removed by sublimation, resulting in a dehydrated product. Freeze-dried pineapple retains most of its original characteristics, including sweet and sour flavor, fruity aroma and yellow to golden color. The texture may be more brittle and crunchy due to the absence of moisture. This product is valued for its practicality, durability and the fact that it preserves many of the nutrients and natural flavors of fresh pineapple. It can be used in various foods, such as cereals, yogurts, cakes and snacks
(MINISTRY OF AGRICULTURE, LIVESTOCK AND FOOD SUPPLY – MAPA – IN No. 37, OF OCTOBER 1, 2018).

100% Freeze-dried Pineapple powder (Cold dehydrated).

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.

Yogurt, Milk, Fruits, Cereals, Salads, Smoothie, Juices among others

– 3g to 5g (1 tablespoon), with Yogurt, Milk, Fruits, Cereals, Salads, Smoothie, Juices among others

• Packaging
  Packed in PE bags inside a 10 kg cardboard box.
  Store in a cool (5-15°C) and dry place (relative humidity 55-65%).
• 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
  Keep in a cool, ventilated place away from light.

  Keep out of reach of children

• Shelf Life
  48 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
  

• Color*
  Yellow colored powder
• Consistency
  Powder
• 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