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29
Jun
2016

Orange Concentrates

Organic Orange Juice Concentrate

PHYSICO‐CHEMICAL
º Brix (uncorr) 64.0 - 66.0
Acidity (%w/w) ACA 3.68 - 4.72
Ratio 14.0 - 17.9
ORGANOLEPTICS
Color Typical Orange
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats (CFU/mL) < 1
Moulds (CFU/mL) < 1

 

Orange Concentrate

PHYSICO‐CHEMICAL
º Brix (uncorr) 64.0 - 66.0
Acidity (%w/w) ACA 3.6 - 4.0
PH (pH units) 4.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) Not detected
Yeats (CFU/mL) Not detected
Moulds (CFU/mL) Not detected

 

Orange Concentrate 5% Pulp

PHYSICO‐CHEMICAL
º Brix (ref) 64.0 ‐ 66.0
Acidity (% as ACA) 3.2 ‐ 3.6
Ratio 17.5 ‐ 21.0
Pulp 5.0 Max
pH 4.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS  
  Aseptic Non Aseptic
Total count (CFU/mL) Not Detected < 1000
Yeats (CFU/mL) Not Detected < 500
Moulds (CFU/mL) Not Detected < 100

NFC Organic Orange Juice

PHYSICO‐CHEMICAL
º Brix (uncorr) 10.0 Min
Acidity (%w/w) ACA 0.60 - 1.50
PH (pH units) 4.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats (CFU/mL) < 1
Moulds (CFU/mL) < 1

 

Orange Cells

PHYSICO‐CHEMICAL
º Brix (uncorr) 10.0 -15.0
Acidity (%w/w) ACA 0.9 - 1.2
PH (pH units) 4.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats (CFU/mL) < 1
Moulds (CFU/mL) < 1

Clear Orange Concentrate

PHYSICO‐CHEMICAL
º Brix (uncorr) 64.0 - 67.0
Acidity (%w/w) ACA 4.0 - 5.0
PH (pH units) 3.5 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats (CFU/mL) < 1
Moulds (CFU/mL) < 1
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29
Jun
2016

Peach Concentrate

Peach Concentrate

PHYSICO‐CHEMICAL
º Brix (ref) 30.5 ‐ 32.5
Acidity (% as ACA) 1.0 ‐ 2.0
pH 4.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS  
  Aseptic Non Aseptic
Total count (CFU/mL) Not Detected < 1
Yeats (CFU/mL) Not Detected < 1
Moulds (CFU/mL) Not Detected < 1
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29
Jun
2016

Mediterranean Mixfruit Blend

Mediterranean Mixfruit Blend

PHYSICO‐CHEMICAL
º Brix (ref) 65.6 ‐ 66.5
Acidity (% as ACA) 1.8 ‐ 2.7
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS  
  Aseptic Non Aseptic
Total count (CFU/mL) Not Detected < 1000
Yeats (CFU/mL) Not Detected < 500
Moulds (CFU/mL) Not Detected < 100

 

Green Cocktail Concentrate

PHYSICO‐CHEMICAL
º Brix (uncorr) 44.0 - 46.0
Acidity (%w/w) ACA 2.5 - 3.5
PH (pH units) 3.5 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats (CFU/mL) < 1
Moulds (CFU/mL) < 1

Cocktail Tropical Concentrate

PHYSICO‐CHEMICAL
º Brix (uncorr) 45.0 - 47.5
Acidity (%w/w) ACA 3.0 - 4.0
PH (pH units) 4.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats (CFU/mL) < 1
Moulds (CFU/mL) < 1

Multifruit Concentrate

PHYSICO‐CHEMICAL
º Brix (uncorr) 64.8 - 66.8
Acidity (%w/w) ACA 1.8 - 2.8
PH (pH units) 3.8 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats (CFU/mL) < 1
Moulds (CFU/mL) < 1

Wild Berries Concentrate

PHYSICO‐CHEMICAL
º Brix (uncorr) 64.0 - 66.0
Acidity (%w/w) ACA 2.6 - 3.6
PH (pH units) 4.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats (CFU/mL) < 1
Moulds (CFU/mL) < 1

Multifruit Tropical Concentrate

PHYSICO‐CHEMICAL
º Brix (uncorr) 58.0 - 62.0
Acidity (%w/w) ACA 1.5 - 3.5
PH (pH units) 3.8 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats (CFU/mL) < 1
Moulds (CFU/mL) < 1
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