Citrus Fruit & Vegetable Purees Products

Ingredients for fruit and vegetable purees are selected according to the desired fruit or vegetable content, consistency and manufacturing process. Single-strength purees, concentrates and compound preparations have different roles in a blended recipe.

Supplier & Distributor of Citrus Ingredients for Fruit & Vegetable Purees

The wider MAK Food Company citrus portfolio includes juice concentrates, NFC juices, comminuted materials, pulp cells and essential oils. These fractions differ in composition and concentration. A sourcing brief should identify the fruit, processed fraction, acidity, pulp content and intended technological role.

Evaluate particle size, viscosity, colour and separation in the complete blend. Confirm the removal of unwanted plant material, then validate texture and stability after the intended thermal process and packaging operation. Juice and essential-oil references require separate specifications and must not be treated as equivalent ingredients.

Confirm traceability, analytical limits, microbiological specifications, contaminants, packaging, handling, storage and shelf life for the selected grade. Any claim of suitability needs supporting documentation for the specific application. Juice, puree and concentrate are not interchangeable descriptions. Agree the selected material and finished-product specification for the intended age group and format.