NATURAL PLUM GOODNESS, PROFESSIONALLY PROCESSED
Premium Plum Puree for Food & Beverage Applications
High-quality plum puree produced from carefully selected ripe plums, delivering natural fruit flavor, attractive color, smooth texture, and consistent performance for beverages, baby food, dairy products, bakery fillings, sauces, desserts, and other industrial food applications.
Natural Fruit Ingredient
Specification-Controlled Quality
Industrial Bulk Packaging
Global B2B Supply
PLUM PUREE PRODUCT GALLERY
Industrial Plum Puree for Global Food Manufacturing
PREMIUM FRUIT INGREDIENT
Natural Plum Flavor, Smooth Texture & Reliable Performance
Juicerfo plum puree is a natural and versatile fruit ingredient produced from the edible portion of carefully selected, properly ripened plums. The fruit is carefully washed, sorted, pitted, pulped, refined, and processed under controlled conditions to preserve its characteristic sweet-and-tart flavor, natural color, fruit solids, and smooth mouthfeel.
Unlike plum juice or plum juice concentrate, plum puree retains a significant proportion of the fruit’s natural pulp, fiber, and suspended solids. This provides greater body, viscosity, and an authentic fruit texture, making it an excellent ingredient for smoothies, nectars, baby food, fruit yogurt, dairy desserts, jams, sauces, bakery fillings, ice cream, sorbets, and multi-fruit preparations.
- Authentic sweet-and-tart plum flavor with a characteristic natural fruit aroma.
- Smooth texture with retained fruit pulp for improved body and mouthfeel.
- Suitable for baby food, beverages, dairy products, desserts, sauces, jams, and bakery fillings.
- Available as single-strength, concentrated, aseptic, or frozen plum puree based on industrial requirements.
Tests & Analysis (Typical Specification)
Tests & Analysis (Typical Specification)
Physical & Chemical Analysis
| Parameter | Specification |
|---|---|
| Brix at 20°C | ≥ 12 °Bx |
| Titratable Acidity (as Citric Acid) | 0.5 – 2.0 % w/w* |
| pH | 3.0 – 3.9 |
| Bostwick / Consistency | 6 – 24 cm at approx. 13.2 °Bx* |
| Colour Index (A520/A430) | ≥ 1.0 at 13.2 °Bx* |
| HMF (Hydroxymethylfurfural) | ≤ 20 mg/kg at 13.2 °Bx* |
| D/L-Lactic Acid | ≤ 0.5 g/L* |
| Sieve / Screen Size | Approx. 0.6 mm |
| Stone, Seed & Skin Fragments | Absent |
| Foreign Matter | Absent |
| Black / Abnormal Particles | Absent |
| Total Plate Count (TPC) | ≤ 1,000 CFU/g* |
| Yeast | ≤ 100 CFU/g* |
| Mold | ≤ 100 CFU/g* |
| Heat-Resistant Mold Spores | Not Detected / 25 mL |
| Coliforms | < 10 CFU/g / Not Detected |
| E. coli | Absent / 1 g |
| Thermophilic Acidophilic Bacteria (TAB) | Absent / 1 g |
| Salmonella | Absent / 10 g |
| Pesticide Residues | Complies with applicable destination-market MRLs |
| Heavy Metals / Contaminants | Complies with applicable destination-market regulations |
| Mycotoxins | Complies with applicable destination-market regulations |
| GMO Status | Non-GMO / Documentation available upon request |
| Added Sugar | Not Added |
| Artificial Colours | Not Added |
| Artificial Flavours | Not Added |
| Preservatives | Not Added |
| Appearance | Smooth, homogeneous fruit puree with characteristic plum consistency |
| Colour | Characteristic natural plum colour, free from abnormal browning or darkening |
| Aroma | Characteristic natural plum aroma |
| Taste | Characteristic sweet-tart plum taste |
| Fermented / Overheated Flavour | Absent |
| Metallic / Foreign / Off-Flavour & Odour | Absent |
* The above values represent typical commercial specifications for Plum Puree. Final specifications may vary depending on plum variety, origin, crop, processing method, production batch and customer requirements. Actual analytical values are confirmed by the corresponding Certificate of Analysis (COA).
Plum Puree Technical Catalog
Plum Puree Technical Catalog
Download our plum puree catalog to explore product specifications, typical quality parameters, industrial applications, packaging formats, storage requirements, and bulk export options for food and beverage manufacturing.
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Looking for a Reliable Bulk Plum Puree Supplier?
Share your required Brix, consistency, particle size, packaging format, order volume, final application, destination country, and laboratory-testing requirements with Juicerfo. Our team will review your specifications and provide a suitable technical and commercial proposal for industrial plum puree supply and international export.
Request a Plum Puree Quote
Flexible Packaging Solutions for Bulk Plum Puree
- Aseptic Bags in Steel DrumsA practical packaging solution for high-volume industrial users and international shipments. Aseptic plum puree is commonly packed in multilayer sterile bags inside steel drums, with the net weight typically ranging from approximately 200 to 230 kg depending on product density and the selected packaging system.
- Frozen Plum PureeFrozen plum puree is available for applications requiring specific sensory or processing characteristics. This format must be stored and transported under a reliable cold chain at the temperature specified by the producer.
Specification-Driven Quality You Can Verify
Batch-Specific Certificate of AnalysisTechnical Data SheetTraceability and Physical SafetyPesticide Residue Compliance
Our industrial plum puree can be evaluated through clearly defined quality parameters, including Brix, pH, titratable acidity, consistency, particle size, sensory characteristics, microbiological condition, and physical-contaminant control. Technical documentation and batch-specific laboratory results can be provided according to the agreed product specification and destination-market requirements.
Frequently Asked Questions
Plum puree is an unfermented fruit ingredient produced by crushing, grinding, pulping, or refining the edible portion of sound and properly ripened plums. Unlike plum juice or plum juice concentrate, it retains a significant amount of natural pulp, fiber, and suspended fruit solids, giving it a thicker texture and a fuller fruit mouthfeel.
Single-strength plum puree commonly has a Brix value of approximately 12–18°Bx. The actual level can vary depending on the plum variety, growing region, harvest season, and fruit maturity. The final Brix result should always be verified through the product specification and batch-specific Certificate of Analysis.
Plum puree is generally made from fresh plums and offers a fresher fruit profile, higher moisture content, and a Brix level close to the natural soluble solids of ripe fruit. Prune puree is produced from dried plums and usually has a higher Brix, darker color, thicker consistency, more concentrated sweetness, and a deeper or slightly caramel-like flavor.
Pure plum puree can be manufactured without added sugar. However, industrial buyers should review the ingredient declaration and Technical Data Sheet before purchasing. In some products, a controlled amount of an ingredient such as ascorbic acid may be used to support color stability and should be clearly declared.
Plum puree is suitable for baby food, smoothies, fruit nectars, multi-fruit beverages, fruit yogurt, dairy desserts, ice cream, sorbet, jams, marmalades, bakery fillings, cakes, sauces, chutneys, glazes, marinades, and other fruit-based formulations. The required consistency, acidity, and particle size should be selected according to the final application.
The price of bulk plum puree depends on several factors, including the plum variety, harvest season, raw-fruit availability, Brix level, product type, processing method, packaging format, order quantity, required laboratory tests, certification requirements, country of origin, destination market, and transportation cost. Each quotation should therefore be calculated according to the customer’s specific technical and commercial requirements.
