Guava purée, pink, single-strength, frozen
Single-strength Vietnamese pink guava purée, frozen at −18 °C in PE-lined drums or cartons, for nectar, dairy and ice cream lines.
- Format
- Frozen, double PE-lined drums or 20 kg cartons
- Shelf life
- 24 months at −18 °C, per Vietnamese TDS
- Typical lot
- One 20-ft or 40-ft reefer container
- Trial
- Trial cartons by agreement after sample approval
Request guava purée pricing
Send volume and destination. We reply with the spec sheet and sample plan.
Request sent.
We'll reply from sales@vinfruits.com. To speed things up, add specs on the full request form.
Product details
Everything your QC and R&D teams check before a sample.
Ripe Vietnamese guava, pulped and finished to remove seeds and grit, then pasteurised and frozen at FSSC 22000- and HACCP-certified partner plants; held at −18 °C for 24 months.
Whole guava carries hard seeds and gritty stone cells, so it is slow to use on a line. Finished purée gives you the aroma and body without the seeds, at a known Brix.
Each lot is one flesh colour, stated on the COA. Pink is the published grade; white flesh and aseptic packs are by agreement, with partner capacity confirmed per order. VinFruits Global sources, specifies and exports.
Used in
- Nectars & juice drinks
- Yoghurt & fruit preps
- Ice cream & sorbet
- Bakery fillings
- Jams & sauces
| Parameter | Indicative value · basis | Why it matters |
|---|---|---|
| Flesh colour | Pink to dark pink; white by agreementLabel and COA | Colour carries through to your finished drink. |
| Soluble solids | Minimum 7 °Bx on one Vietnamese TDSRefractometer at 20 °C, after thawing | EU reconstituted purée minimum is 8.5 °Bx; US labels use 7.7. |
| Acidity | Maximum 1.0% as citric on one Vietnamese TDSTitration to pH 8.1 | Guava is low in acid; adjust your acid dose. |
| pH | 3.3–5.0 on one Vietnamese TDS; limit agreed in the specificationpH meter, lot sample | Shelf-stable packs above pH 4.6 fall under US canning rules. |
| Pulp | Minimum 20% on one Vietnamese TDSCentrifuge, % by volume | Pulp gives guava nectar its body. |
| Seeds and grit | Removed by finishing; limit agreed in the specificationSieve and sensory check | Grit is the main complaint in guava drinks. |
| Microbiology | Plate count, yeasts and moulds, E. coli and Salmonella per lot; limits agreed in the specificationLot laboratory report | Frozen purée is pasteurised, not sterile; plan your own heat step. |
| Storage and shelf life | −18 °C or colder, 24 months from productionVietnamese producer TDS; binding value in the contract | Thaw and refreeze dulls the pink colour. |
| HS code | 0811.90 if frozen uncooked; 2008.99 for pasteurised puréeUS line 2008.99.30 names guavas | Your broker's line sets duty; we confirm before loading. |
Indicative values. The binding spec is the signed contract, with its test method, sampling point and settlement basis. Last reviewed 19 Oct 2026.
Pink when colour is part of the product. White flesh only by agreement, for pale or blended bases.
Pink guava
- Look
- Pink to dark pink purée
- Typical Brix
- Minimum 7 °Bx on one Vietnamese TDS
- Best for
- Nectars, pink drinks, sorbet
White guava (by agreement)
- Look
- Creamy white purée
- Typical Brix
- Agreed in the specification
- Best for
- Blends, yoghurt, pale drinks
- 1Ripe fruit
Guava washed and sorted; one flesh colour per run.
- 2Pulping and finishing
Fruit pulped and finished through fine screens to remove seeds and grit.
- 3Pasteurisation
Purée heat-treated, cooled and filled into double PE bags in drums or cartons.
- 4Freezing and shipping
Packs frozen to −18 °C and shipped by reefer.
Why finishing matters: seed and grit left in the purée show up as sand in your drink.
- Frozen drum
- Double food-grade PE bags in a drum, 180 kg net on Vietnamese TDS.
- Frozen carton
- Double PE bags in cartons, 10 or 20 kg net.
- Cold chain
- −18 °C or colder from plant to your store, with the reefer temperature record.
- Aseptic
- By agreement only; partner capacity confirmed per order.
- Typical lot
- One 20-ft or 40-ft reefer container; pack count in the quotation.
- Label
- Product, flesh colour, lot, plant registration code, production and expiry date.
At your plant
- Keep packs at −18 °C or colder until use.
- Thaw closed in a chill room and mix before sampling.
- Use thawed product within the day; do not refreeze.
With each lot
- Commercial invoice and packing list
- Lot report: colour, Brix, acidity, pH, pulp, microbiology
- Pesticide residue report on the purée lot
- Pasteurisation record and reefer temperature record
- Health certificate and certificate of origin
- Plant FDA registration and GACC registration number
What we will not offer
- A price before colour, format, volume and destination are known
- Pink purée coloured with additives
- Purée with added sugar or water sold as single-strength
- Pink and white lots mixed and sold as one
Market access
United States
Juice HACCP under 21 CFR 120 covers purées used in beverages. Shelf-stable packs above pH 4.6 fall under low-acid canning rules. US tariff line 2008.99.30 names guavas; the plant must be FDA-registered.
EU
Reconstituted guava purée must reach 8.5 °Bx under Directive 2012/12/EU, so nectar makers check Brix first. No plant-health protocol applies; each lot is screened against EU residue limits.
China and Japan
China needs the plant registered with GACC under Decree 280. Japan holds unlisted pesticides to 0.01 mg/kg, so the residue panel is matched before loading.
Checked 19 Oct 2026. We reconfirm for each contract.
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View all Purée & NFC juice →Before you order
How do I start with Vietnamese guava purée?
Ask for a frozen pink sample with its data sheet. After approval we agree trial cartons or drums, then full 20-ft or 40-ft reefer containers; the pack count is stated in the quotation.
Pink or white guava purée?
Pink is the grade Vietnamese plants publish, and it gives the colour buyers expect in guava nectar and sorbet. White suits pale blends and is quoted only by agreement, once a partner plant confirms supply.
Does guava purée meet the EU Brix minimum?
The EU sets 8.5 °Bx for reconstituted guava purée. Single-strength purée is sold at its natural Brix, minimum 7 °Bx on a Vietnamese data sheet, so check the lot report against your nectar recipe and label.
How do I get guava purée pricing and a sample?
Use the quote form to tell us flesh colour, pack size, monthly volume and destination. We reply with a quotation naming the partner plant, the data sheet and sample terms.
Ready for a sample?
Tell us the flesh colour, format and destination.
Request a quote
Tell us what you need. We reply by email with a spec sheet and the next step.
Request sent.
We'll reply from sales@vinfruits.com. To speed things up, add specs on the full request form.
