STORAGE/CONSERVATION
DUE TO THE NATURAL PROPERTIES OF AVOCADO, IT TENDS TO OXIDIZE. HERE ARE SOME IMPORTANT INDICATIONS TO KEEP IT PRESERVED

At what temperature should the product be thawed?
KEEP IN A CLOSED CONTAINER AT A TEMPERATURE OF -18° C (0°F)

How long does the product last frozen?
2 YEARS

How long does the product remains refrigerated?
30 DAYS AT A MAXIMUM OF 6° C

At what temperature should the product should be thawed?
DEFROST PRODUCT AT A TEMPERATURE OF 0 TO 6° (32 TO 42.8°F)

Can it be refrozen once the product is opened?
ONCE THE PRODUCT IS DEFROSTED, DO NOT REFREEZE.

Why does Avocado turn Dark-colored?
THIS IS DUE TO OXIDATION, WHICH IS NOTHING MORE THAT EXPOSURE TO OXYGEN IN THE ENVIRONMENT, SINCE THE FRUIT HAS AN ANZYME CALLED POLYPHENOL OXIDASE AND THE COLOR WILL DEPEND ON THE TIME OF EXPOSURE.

How long does it take for avocado to oxidize?
APROXIMATELY 1 HOUR

INGREDIENTS
ABOUT the use of additives:
The use of food additives is justified only if it offers an advantage and does not present an appreciable risk to the health of consumers.
(a) Preserving the nutritional quality of the food
(b) Providing the necessary ingredients or constituents for foods manufactured for groups of consumers with special dietary needs
(c) to increase the keeping quality or stability of a food or to improve its organoleptic properties, provided that this does not alter the nature, substance or quality of the food in such a way as to deceive the consumer
(d) Providing assistance in the manufacture, processing, preparation, treatment, packaging, transport or storage of food, provided that the additive is not used to disguise the effects of the use of defective raw materials or unhygienic practices.

What is the Xanthan Gum?
XANTHAN GUM IS A POLYMER USED IN THE FOOD INDUSTRY. IT SERVES AS A THICKENER FOR OUR FORMULA, WITH IT, WE MAINTAIN A BETTER CONSISTENCY IN OUR GUACAMOLE.

What is citric Acid?
IT IS A GOOD NATURAL PRESERVATIVE AND ANTIOXIDANT THAT IS ADDED INDUSTRIALLY AS AN ADDITIVE IN THE PACKAGING OF MANY FOODS SUCH AS FRUITS AND VEGETABLES. IT HELPS TO RETAIN COLOR PROPERTY.

what is ascorbic acid?
ASCORBIC ACID IS A SUGAR WITH ANTIOXIDANT PROPERTIES AND IT HELPS AS AN ACIDITY REGULATOR.

What is Sodium Alginate?
IS A POLYSACCHARIDE FROM BROWN ALGAE. ALTHOUGH IT CAN BE USED AS A THICKENER ITS MOST STRICKING ROLE IN MODERN CUISINE IS TO ALLOW US TO MAKE “SPHERIFICATIONS”