Apricot Fruit
Apricot with the scientific name of Prunus Armeniaca is one of the fruits that has a soft and light texture and has natural sweetness and sugar. The origin of Apricot is thought to be Persian Empire in Armenia section in ancient times and apricot has been growing there ever since.
According to FAO, annual global production of apricots is estimated above 4 Million Tons, with Iran being the fifth largest producer of Apricot in the world. Apricot is easy to digest and has high nutritional value.
Apricot Benefits
- High content of Vitamins, Antioxidants and Fibers
- Anti-Depression Effects
- Pain reliever for rheumatism and joint pain
- Apricot Improves Digestion
- Risk reduction for cancer, high cholesterol and heart disease
- Zero Fat or cholesterol
- Apricot assist bone growth in children
Apricot Puree
Puree of Apricot is joyful with a sweet taste and in a light yellow color. The texture of the puree is velvet and it has relatively high density. To maintain the natural characteristics of apricot, the period between taking the crop and production of puree has to be as short as possible resulting in processing facilities to be closer to croplands.
Apricot Puree is used in several applications including smoothies, Fruit Juice Production, Fruit Leather, Pastries and desserts.
Specifications of Apricot Puree
General Specifications of Zista Group Apricot Puree are as follows:
Brix | 29 ± 1 | Acidity | 0.2 – 0.6 |
Density | - | PH | 3.4 – 4.6 |
Appearance | Clear – Natural | Additives / Preservatives | None |
Packaging | Aseptic Bags inside New Steel Drums, -18© Storage Condition | ||
