Papaya puree single strength for industrial food manufacturing

Papaya puree

Papaya puree single strength: technical highlights

  • Soluble solids (20°C): between 7.0° and 11.0° Brix, ensuring natural fruit concentration and formulation balance.
  • pH (20°C): between 4.00 and 4.50, providing stable acidity for industrial processing.
  • Acidity (as citric acid): between 0.30% and 0.40%, suitable for beverage and food manufacturing.
  • Commercial sterility: no microbial growth, meeting international food safety standards.
  • Aroma: intense and characteristic of ripe papaya.
  • Flavor: natural tropical profile, free from strange or fermented notes.
  • Color: intense and homogeneous, typical of ripe papaya fruit.
  • Texture: fluid and homogeneous, free of foreign particles.
  • Certifications: Kosher and FSSC 22000 certified. Compliant with FSMA and Juice HACCP regulations.
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What is our papaya puree?

Our papaya puree single strength is a natural product, undiluted, not concentrated, not fermented and preservative-free, obtained from the disintegration and sieving of ripe and healthy papaya fruit.
The production process includes fruit reception, cleaning, refining, pasteurization and aseptic packaging to ensure product stability, safety and preservation of the fruit’s natural characteristics.
Food companies looking for a reliable papaya puree manufacturer require traceability, consistent quality and compliance with international food safety standards — all covered by Dream Foods Caribe.

Technical specifications

Physicochemical characteristics

  • Soluble solids: 7.0 – 11.0 °Brix.
  • pH: 4.00 – 4.50.
  • Acidity (citric acid): 0.30% – 0.40%.
These parameters ensure a balanced flavor profile and reliable formulation performance in industrial food applications.
 

Microbiological safety

  • Commercial sterility: no microbial growth.
  • L. monocytogenes: absence.
  • Salmonella: absence.
  • E. coli count: <10 CFU/g.
The product is non-GMO and allergen-free, manufactured under strict GMP and food safety conditions.

Sensory characteristics

Organoleptic profile

  • Aroma: intense and characteristic of ripe papaya.
  • Flavor: natural papaya flavor, free from strange notes.
  • Color: intense and homogeneous, typical of the fruit.
  • Texture: fluid and homogeneous, without foreign particles.

Packaging and industrial supply

Our papaya puree is available in different industrial packaging formats:
  • High-barrier polyethylene bags (100 g to 1000 g).
  • Preformed aseptic bags from 2 kg to 200 kg.
  • Metal drums with double polyethylene liner.
Shelf life varies depending on storage conditions:
  • 8 months at room temperature.
  • 18 months in bag-in-box packaging.
  • Up to 24 months frozen storage.

Industrial applications

Food manufacturing uses

Papaya puree is widely used as a raw ingredient in:
  • Fruit nectars and beverages.
  • Jams and jellies.
  • Ice cream and dairy products.

Certifications and regulatory compliance

Dream Foods Caribe manufactures papaya puree under international food safety standards:
Kosher certification.
FSSC 22000 certification.
Compliance with FSMA, 21 CFR Part 117 and Juice HACCP regulations.
Codex Alimentarius standards.

Request a quote

Contact our commercial team to receive samples, technical documentation and wholesale pricing for papaya puree single strength.