strawberry puree

Strawberry puree is a natural fruit preparation produced by crushing ripe strawberries to create a thick, pulpy liquid that retains the fruit's characteristic organoleptic properties. This puree exhibits a prominent fruity aroma and taste, identical to fresh strawberries. Also known under synonyms such as 'crushed strawberry' or simply 'strawberry fruit puree', it serves as a foundational ingredient in various culinary and food processing contexts. Strawberry puree is listed as a flavoring substance in the PubChem database and is derived directly from the edible portion of the strawberry fruit, offering a natural source of flavor without added synthetic components.

Biologically, strawberry puree represents the processed form of the strawberry fruit, a plant product widely cultivated globally. It is applied primarily as a flavoring agent and food additive within the food and beverage industry. Its natural fruity profile imparts authentic strawberry flavor to products such as yogurts, desserts, beverages, and confectionery items. Usage of strawberry puree complies with food additive regulations including the FEMA (US) standards, which guide permissible ingredients and usage levels in flavorings. Although widely employed in food, it is not intended for use in fragrance formulations.

Strawberry puree typically appears as a viscous, red-colored liquid with a concentration of natural sugars, organic acids, and pigments responsible for its characteristic flavor and color. Its physical state facilitates easy incorporation into aqueous and semi-solid food matrices. The chemical composition includes water, natural sugars like fructose and glucose, and aromatic compounds imparting a fresh strawberry note. Its acidity and moisture content influence product stability and sensory perception. The absence of volatile hazardous compounds allows its safe use as a direct food additive. Storage conditions generally aim at maintaining freshness and preventing fermentation or microbial spoilage.

None found

FDA Listing of Food Additive Status:	View
Wikipedia:	View

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents, food additives
Recommendation for strawberry puree usage levels up to:
	not for fragrance use.

Safety references

None found