Physical and chemical characteristics

  • Soluble solids: 4,5o Brix ± 0.5
  • pH: 5.0 ± 0.5
  • Acidity: 0.1 ± 0.5
  • Total solids: 8,5 ± 0.5
  • Polyphenols: 1405 mg/kg.
  • Anthocyanins (ORAC): 167 mg/kg.

Organoleptic characteristics

  • Color: characteristic
  • Odor: characteristic
  • Texture: homogeneous cream
  • Flavor: characteristic

Microbiological characteristics

  • Thermotolerant coliforms: < 102 UFC/g
  • Molds and yeasts: maximum of 100 CFU/ml
  • Salmonella: absent at 25 g


  • Storage temperature: -18°C

Shelf life

  • 24 months after fabrication date
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More vitamins and antioxidants, less sugar and no preservatives.
More vitamins and antioxidants, less sugar and no preservatives.

Characteristics of Açaí

Açaí contains an excellent antioxidant for your health, and the açaí pulp contains energy-rich properties. The palm tree can be used to extract palm cabbage (from the trunk). There is also the production of fruits used in the manufacturing of "açaí wine", which is one of the main foodstuffs of coastal communities.

The pulp of ripe fruit is extracted, which is consumed in the form of juices, cream, liquor, jam, porridge, ice cream and sweets.


  • Anthocyanin content: essential antioxidant to fight free radicals;
  • In addition to being rich in iron, it is also rich in fiber and is even suitable for older people and/or people who have problems with their digestive systems;
  • Due to its microbiological characteristics, açaí is considered one of the most nutritious fruits of the Amazon;
  • Because it contains Omega-6, Omega-9 and other ingredients, açaí reduces bad cholesterol (LDL) and helps regulate good cholesterol, preventing platelets and clots;
  • Its components act against the aging of cells, making them strong and resistant. This prevents premature wrinkles.