INDUSTRIAL APPLICATIONS OF FRUIT PURES:
Fruit purees are made by crushing the whole fruit. Once the fruit arrives at the factory, it is washed and crushed, applying a heat process to inactivate enzymes so that the puree maintains all its properties. This puree keeps all the pulp of the fruit, which gives it a consistency that makes it useful for many preparations.
This puree can be concentrated by evaporation of water at a concentration of 18, 21 or 32 brix, as required.
The use of the puree is direct, or as a mixture with other fruits to give consistency. The use of fruit purees can be from the manufacture of juices, topping cakes, inclusion in yoghurts or the inclusion of sauces with fruit.
Desserts: Fruit puree can be used as a base for desserts, such as pies, tarts, ice cream, puddings, and sherbet.
Sauces: Fruit puree can be mixed with other ingredients to create sauces to accompany meat, fish or chicken dishes.
Drinks: The fruit puree can be used to prepare drinks such as milkshakes, smoothies and cocktails.
Breakfasts: The fruit puree can be used to accompany cereals, yogurt and oatmeal.
Healthy Snacks: The fruit puree can be used to make fruit bars and dried fruit.
Baby Food: Fruit puree is a healthy and nutritious option for babies and can be mixed with other foods to create complete meals.
Dressings: Fruit puree can be used as a dressing for salads and vegetable dishes.
USE OF NFC JUICES IN INDUSTRIAL APPLICATIONS:
In the case of nfc juices, its application is focused almost exclusively on the manufacture of juices. In the case of citrus, the juice is obtained only by squeezing, in the case of other fruits such as apple or pear, the juice is obtained from the puree, passing it through a series of filters that will eliminate all the pulp.
The characteristics of obtaining these squeezed juices maintain all their properties and benefits for health, maintaining all the vitamins and minerals. In its conservation we find ourselves in front of non-aseptic frozen products; that have not had any heat treatment, aseptic products; that have had a heat treatment and that make them stable in refrigeration, and also hpp products, which are called super juices. The latter, and due to their characteristics, are called super juices, which usually have a very short expiration date, which makes their use very complicated.
USE OF JUICE CONCENTRATES:
The juice concentrate is obtained by evaporation of the nfc juice. The concentration is usually at 65 brix, that is, depending on the fruit in question, we include about 4 or 5 kg of NFC juice in one kg of concentrate. This means that the main benefit of using a juice concentrate is the competitive advantage of being able to transport the equivalent of four or five others in a single drum. At the same time, a deionization process can be applied to these concentrates, to obtain deionized fruit that is included in other productions.
The uses of these 100 juice concentrates are very wide and range from the production of juices from concentrate or the integration into other formulas to provide the necessary fruit.
APPLICATIONS OF CONCENTRATED BASES:
In many manufacturers, we find ourselves faced with the need to include ingredients in the formulas to improve the product and to be able to maintain and control the prices of raw materials for manufacturing.
For a few years now, we have been experiencing global climate change that is causing world harvests to fail, or on the contrary, we are facing a super harvest.
These saw peaks in availability and prices make these concentrated bases make sense since the price variations are much more controllable than in other raw materials.
The application of the concentrated bases is by dilution, being able to make a drink directly just by adding water. They are widely used in soft drinks but also for the manufacture, for example, of pastry fillings or even for fermentations. These mixtures make it possible to have organically certified concentrates that are valid for these kombuchas fermentations, or even for the manufacture of ice cream.
The addition of an extra aroma makes these products much more aromatic than other qualities, and every day they are more used worldwide
APPLICATIONS OF CITRUS ESSENTIAL OILS:
Citrus essential oils, such as lemon, orange, tangerine, and grapefruit, are widely used in the food industry and in aromatherapy due to their fresh, citrusy scent and antibacterial and antifungal properties. Here are some of the most common applications for citrus essential oils:
Aromatherapy: Citrus essential oils are used in aromatherapy to reduce stress, improve mood, and promote relaxation.
Processed foods: Citrus essential oils are used in the manufacture of processed foods, such as jams, preserves, dressings and sauces, to give them natural flavor and aroma.
Beverages: Citrus essential oils are used in the preparation of beverages, such as soft drinks, tea, and cocktails, to give them a natural flavor and aroma.
Confectionery: Citrus essential oils are used in the preparation of confectionery products, such as cakes, cookies and tarts, to give them a natural flavor and aroma.
Cleaning products: Citrus essential oils are used in making cleaning products, such as soaps and cleaners, due to their antibacterial and antifungal properties.
Cosmetics: Citrus essential oils are used in the manufacture of cosmetic products, such as creams and lotions, to give them a natural aroma and antibacterial and antifungal properties.
In summary, citrus essential oils are natural and versatile products that are used in a wide variety of applications in the food, aromatherapy, cleaning and cosmetic industries.