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Aseptic Banana Puree (natural pH) with ascorbic acid

Article: 126003


The puree is obtained from bananas of Costa Rica. In the process ascorbic acid is added for stabilizing color. The puree is subjected to a heat process, to acquire a high quality aseptic banana puree.


Steel drum with PE in liner and aseptic bag; 250 kg net weight
Storage temperature 0 to 5 °C to maintain best quality
Delivery temperature ambient
Carton-bin with PE in liner and aseptic bag; 1000 kg net weight


Color/appearance bright-yellow, cloudy
Flavor typical, full flavored
Taste typical fruity


22 +/- 2