Apple Puree Concentrate: Fresh organic apple fruit is washed, scrubbed, sorted, blanched and processed through finishers. After the Organic Apple Purée passes through the finishers, the water is then extracted from the product concentrating it up to four times the Brix level before being packaged aseptically or frozen.


  • Apple puree concentrate appears in many products, from apple juice to breakfast cereals.


  • Ascorbic Acid:  The puree includes ascorbic acid, a preservative, to keep the color light and to ensure that the puree concentrate stays fresh for two years. According to Chemical & Engineering News, ascorbic acid inhibits the enzyme in the apple puree that would normally cause the apple to ripen after it leaves the tree. The preservative stops this enzyme from being produced, which keeps the pureed apples a uniform color and very fresh. Ascorbic acid is also known as vitamin C. Home bakers use citrus fruits containing vitamin C as a natural preservative to keep apples from turning brown color while cooking.
  • Reconstitution:  Another important element in the apple puree concentrate process is the reconstitution process. Manufacturers who use the puree in their products must add water to make the paste easier to work into the recipe. Apple juice makers add water to reconstitute the apple puree concentrate for the juice being made. One manufacturer, Emerling International Foods, uses a ratio of five parts water to one part puree in its reconstitution process.
  • Delicious and crunchy apple fruit is notable for its impressive list of phytonutrients and antioxidants, including dietary fiber, vitamin C, beta carotene, B-complex vitamins and vitamin B6.





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Source: LeafTV,


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