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Products Sugars Composition Size Percentage Chemistry USDA Data Microbiology
Product Descriptions
| Product | Process | Packaging | Characteristic,/ Application | Storage |
| Fresh | Fresh blueberries > packaged | Consumer packs: plastic clam shells, cello packs Cartons: 5 lb. (2.3 kg), 10 lb. (4.5 kg) | Available almost year round!Fresh or glazed topping on fresh baked cakes | 32-34 F (0 - 1 C)90-95% relative humidity |
| Frozen | ||||
| IQF (Individually Quick Frozen) | * >Fresh blueberries>individually quick frozen> packaged. | Consumer packs: poly bags.Bulk: Poly lines corrugated cartons 10-50 lb. (4.5 - 22.7 kg)Poly-lined metal drums: 270 lb. (122.5 kg) | Individual fresh fruit identity.Any formulation where fruit identity is important. | 0 to -10 F
(-18 to -23 C) |
| Straight Pack | *>Fresh Blueberries> packaged> flash frozen. | Poly-lined corrugated cartons: 30-50 lb. (13.6 - 22.7 kg)Poly-lined metal drums: 350 lb. (158.8 kg) | High amount of fruit in a box., >A base ingredient for making toppings, syrups fillings and soups. | 0 to -10 F
(-18 to -23 C) |
| Liquid | ||||
| Single Strength Puree | *>Fresh blueberries> crushed>finished> pasteurized or cold filled in containers> frozen. | Plastic pails: 28, 30 lb. (12.7, 13.6
kg)Poly lined corrugated cartons: 25,30 lb. (12.7, 13.6 kg)
Poly lined metal drums: 55 gal (208 l) 400 lb. (181 kg) |
Brix: 8.0 -13.0
pH: 2.8 -3.5>Used in, sauces, flavorings and fillings. |
0 to -10 F
(-18 to -23 C) |
| Puree Concentrate | *>Fresh blueberries> crushed > heat/enzyme treated> vacuum concentrated > pasteurized > packaged > frozen. | Plastic pails: 4,6 gal (15.1, 22.7
l)28,30,60 lb. (12.7, 13.6, 27.2 kg)
Poly-lined metal drums filled to desired Brix levels. |
Brix Ranges: 20,37, 40
pH: 2.8 - 3.4>Juices, sauces, blends. |
0 to -10 F
(-18 to -23 C) |
| Single Strength Juice | Fresh berries > crushed > pressed > filtered > pasteurized > packaged > frozen | Plastic pails: 5,6 gal (18.9, 22.7 l) 28,30,60 lb. (12.7,13.6, 27.2 kg)Poly-lined metal drums filled to desired Brix levels. | Brix: 8.0 - 12.0
pH: 2.8 - 3.4>All natural fruit juices. |
0 to -10 F
(-18 to -23 C) |
| Juice Concentrate | Fresh blueberries > crushed > heat/enzyme treated > vacuum concentrated > packaged > frozen. | Plastic pails: 5,6 gal (18.9, 22.7 l)
50,66 lb. (22.7, 29.9 kg)Poly-lined metal drums filled to desired Brix levels. |
Brix: 45.0, 65.0
pH: 2.1 - 2.7>Used in fruit juices and also as sauce flavor. |
0 to -10 F
(-18 to -23 C) |
| Essence | + >volatile flavor components distilled off from juice and concentrate process > packaged. | Plastic pails: 5,6 gal (18.9, 22.7 l) and other sizes. | Intensive blueberry flavor found in no artificial flavoring.>Used to boost blueberry flavor in tandem with berries. Also brewing flavor. | Tightly closed container at 40F (4 C) or lower |
| Shelf Stable | ||||
| Canned Canned (Packed in Water) |
Fresh or frozen blueberries > placed in
cans > light or heavy syrup added > sealed > heated. Fresh or frozen blueberries>placed in cans>water added>sealed>heated. |
Cans: #2, #21/2 #10, other sizes | Various levels of fruit content depending on supplier and application. | Shelf stable in a cool, dry place. |
| Bakery fruit fillings | Fresh or frozen blueberries and/or other forms > sweetener and starch/gum based slurry added > heated > packaged to specifications. (differs from supplier to supplier) | Plastic and foil pouches, 5 gal plastic pails (18.9 l) and 55 gal drums.(208.2 l) | Various levels of fruit content depending upon supplier and end use.>Used in Danish, fruit fillings and toppings. | Shelf stable in a cool, dry place. |
| Dried | ||||
| Dehydrated | *Fresh or frozen blueberries > air dehydrated to around 11-18 % moisture > further processed to dried fruit specs: i.e. oil coated, diced etc. | Poly- lined corrugated boxes:5, 10, 25 lb. | Moisture: 11-18 % Water Activity: 0.5-0.6 | Shelf stable in a cool, dry place. |
| Freeze Dried | * Fresh or frozen blueberries > flash frozen > moisture removed in vacuum chamber > sealed in moisture proof bags. | Poly lined corrugated boxes,(10 lb.) and other custom sizes | Moisture level (unsweetened): 0-2 %
Moisture level: (sweetened): 9-14% |
Stable at room temperature for 3 months, after that store at 40 F. |
| Drum Dried/Powders | * Fresh or frozen blueberries or puree > drum dried > ground into powder or flakes to specifications | Poly lined corrugated boxes,(10 lb.) and other custom sizes | Moisture Content: 3-5%Available in various screen sizes and granule consistency.. | Stable at room temperature for 3 months, after that store at 40 F. |
| Other | Real fruit bits and chips are formulated out of a blend of puree and other ingredients. | 10 lb. boxes and other custom sizes. | Fruit Content: 30-40 %>Used in cookies and other baking and snack applications. | Shelf stable in a cool, dry place. |
Source: USDA, Sugar Content of Selected Foods, Sept. 1987
Cultivated Blueberry Size
Classifications
Cultivated blueberries are available in a whole range of sizes for
use in the food industry.
| Extra Large | <90 berries per cup |
| Large | 90 - 129 berries per cup |
| Medium | 130 - 189 berries per cup |
| Small | 190 - 250 berries per cup |
| Source: US Standards for Grades of Blueberries | Size classification 51.3477. |
| Nutrient | Measurement | Units |
| Amount/100g | ||
| Moisture | 85.15 | g |
| Protein | 1.12 | g |
| Fat | 0.02 | g |
| Ash | 0.19 | g |
| Carbohydrates | 13.51 | g |
| Sugars | 10.65 | g |
| Total Dietary Fiber | 2.86 | g |
| Vitamin C | 1.40 | mg |
| Sodium | 10.00 | mg |
| Potassium | 56.40 | mg |
| Calcium | 8.80 | mg |
| Iron | 0.186 | mg |
Composition by
Percent:
| Water | 85.15% |
| Protein | 1.12% |
| Ash | 0.19% |
| Lipids | 0.02% |
| Carbohydrates | 13.51% |
Blueberry Chemistry:
The following are per gram. Standard Plate Count: under 100,0000 E-coli : Negative Mold & Yeast : under 75,000 Salmonera: Negative Stapylococcus aureus: Negative
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