HOT SAUCES INDUSTRY

Spice Up Your Sauces! Unleash Bold Flavors with AFP Fruit Purées.

At AFP, we’re here to turn up the heat on your hot sauce recipes with our aseptic fruit purées. From spicy mango habanero to pineapple chili blends, our fruit purées bring the perfect balance of sweetness and spice to your sauces. Let’s fire up your culinary creativity!

🌶️🔥 For Crafting Spicy & Fruity Hot Sauces 🍍🔥

🌶️ Basic Formula Structure for Industrial Hot Sauces 🔥

Ingredient Group / Usage Range (% by weight) / Notes

Fruit Purée / 25–40% / Aseptic mango, pineapple, guava, passion fruit, etc.

Vinegar / 15–25% / White vinegar or apple cider vinegar (preservative + flavor).

Peppers (fresh or paste) / 10–20% / Jalapeño, habanero, ghost, etc.

Sugar or Sweetener / 5–10% / Optional – balances acidity and heat.

Salt / 1–2% / Flavor enhancer and preservative.

Spices & Garlic / 1–3% / Garlic, cumin, onion, mustard seed, etc.

Water / Balance to 100% / Adjust for viscosity and pourability

Starch or Stabilizer (optional) / 0.5–1.5% / Xanthan gum or modified starch for thickness

Preservatives (optional) / As needed / Potassium sorbate/sodium benzoate if required

🌶️ WHAT ARE THE BENEFITS OF USING ASEPTIC FRUIT PURÉES IN HOT SAUCE PRODUCTION?

If you're looking for flavor, safety, and ease—this is it. Aseptic purées are shelf-stable, microbiologically safe, and require no thawing or prep. You get consistent taste, reduced waste, and simpler logistics compared to frozen or fresh fruit. 🚛📦

🥄 HOW MUCH FRUIT PURÉE SHOULD I USE IN MY HOT SAUCE FORMULATION?

Start with 25–40% of the total weight of your recipe, depending on how fruity or thick you want your sauce. You might adjust that based on the purée’s Brix (sugar level) and acidity. 🍍🍋

🍹 CAN I MIX DIFFERENT FRUIT PURÉES IN ONE FORMULA?

Absolutely! Go bold—try pineapple + guava, or mango + passion fruit for that signature twist. Just make sure the overall fruit content doesn’t throw off your acidity or make it too sweet. 🎨🧪

🔥 ARE ASEPTIC PURÉES COMPATIBLE WITH HIGH-HEAT PASTEURIZATION?

Totally. They're already pasteurized, but can handle hot-fill temps (85–90°C) with no problem—as long as you don’t overcook it. Heat gently to lock in flavor and quality.

🛢️ CAN I SCALE UP FOR DRUM FILLING OR INDUSTRIAL BOTTLING?

Yes! Whether you need 44 lb bag-in-box, 440 lb drum, or a 2,200 lb tote—we’ve got you covered. Our purées are designed for commercial production and run smoothly on industrial lines. Let’s scale together! 🚀

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