Aseptic Fruit Purée Process
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100% Natural Fruit Purée
Reception & Sorting
Reception & Sorting
Fresh fruits are received at the facility and undergo an initial quality control check.
🍃 Maturity, integrity, and visual appearance are inspected.
⚖️ Fruits are weighed and recorded for full traceability.
Washing & Sanitizin
Washing & Sanitizin
The fruit is washed with drinking‑water quality, flowing through tanks and on conveyor belts with brushes or water jets.
🚿 Removes dirt, soil, residues, and surface microbes.
🧴 Rinse stages and, when needed, sanitization using approved food‑grade agents.
Peeling & Pulp Extraction
Peeling & Pulp Extraction
The fruit is mechanically peeled, pitted, and pulped to separate its components and produce a smooth, homogeneous pulp.
🍂 Peel, seeds, and pulp are separated.
⚙️ Ground into a consistent, high-quality pulp.
Pasteurization
Pasteurization
The pulp is heat-treated through continuous heat exchangers, typically at 90–105 °C for 15–60 seconds, to destroy pathogens and enzymes while preserving flavour, colour, and nutritional content — ensuring microbial safety before aseptic packaging.
🌡️ Rapid heating with controlled hold time.
❄️ Immediate cooling post-pasteurization.
🛡️ Guarantees product stability and safety.
Aseptic Filling
Aseptic Filling
Right after pasteurization, the fruit pulp enters a closed and sterile system to be filled without any contact with the external environment.
✅ Use of aseptic machines with automatic sealing.
🛢️ Packaging in sterilized Bags in Boxes or Drums.
🚫 No added preservatives.
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