Products
ORANGE JUICE - Frozen Concentrate
1. Physical and chemical characteristics
- Brix ( Corrected ): 66.00 ± 0.50
- Acidity (Citric Acid% w / w): 2.85 to 5.12
- Ratio (Brix / Acidity): 13.00 to 23.00
- Color: 35 to 38
- Flavor: 35 to 38
- Defect: 19 to 20
- Vit C (mg/100 ml to 11.5 ° Brix): 40 to 60
2. Microbiology
- Total count (cfu / g) max: 1000
- Count Moulds / Yeasts (cfu / g) max: 100
- Coliform: Absent
TANGERINE JUICE - Frozen Concentrate
1. Physical and chemical characteristics
- Brix ( Fixed ): 65.00 ± 0.50
- Acidity (Citric Acid% w / w): 5.92 to 7.19
- Ratio (Brix / Acidity): 9.10 to 10.90
- Color: 39 to 42
- Flavor: 39 to 42
- Defect: 19 to 20
- Vit C (mg/100 ml to 11.5 ° Brix): 20 to 30
2. Microbiology
- Total count (cfu / g) max: 1000
- Count Moulds / Yeasts (cfu / g) max: 100
- Coliform: Absent
PINEAPPLE JUICE - Frozen Concentrate
1. Physical and chemical characteristics
- Brix ( Fixed ): 60.00 ± 0.50
- Acidity (Citric Acid% w / w): 1.50 to 3.00
- Ratio (Brix / Acidity): 20.00 to 40.00
- Flavor: 36 to 38
- Defect: 19 to 20
- Vit C (-12.0 º Brix mg/100 ml): 20 to 50
2. Microbiology
- Total count (cfu / g) max: 1000
- Count Moulds / Yeasts (cfu / g) max: 100
- Coliform: Absent
MANGO JUICE - Frozen Concentrate
1. Physical and chemical characteristics
- Brix ( Fixed ): 28.00 to 30.00
- Acidity (Citric Acid% w / w): 0.80 to 1.30
- Ratio (Brix / Acidity): 22.00 to 36.00
- Pulp (%v/v - 13,5 ºBrix): 90,00 a 98,00
- Flavor: 37 to 38
- Defect: 19 to 20
- Vit C (13.5 º Brix mg/100 ml): 20.00 to 50.00
2. Microbiology
- Total count (cfu / g) max: 1000
- Count Moulds / Yeasts (cfu / g) max: 100
- Coliform: Absent
ACID LIME JUICE - Frozen Concentrate
1. Physical and chemical characteristics
- Brix ( Fixed ): 65.00 ± 0.50
- Acidity (Citric Acid% w / w): 30.90 to 34.00
- LPG (g / l Citric Acid Anhydrous): 395 to 405
- Color: Characteristic
- Flavor: 37 to 38
- Defect: 19 to 20
2. Microbiology
- Total count (cfu / g) max: 1000
- Count Moulds / Yeasts (cfu / g) max: 100
- Coliform: Absent