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03
Aug
2016

Lemon Powder

Lemon Powder

PHYSICO‐CHEMICAL
Test

 Units

 Parameters

 Analytical Method
Ash

 g / 100 g

 4.0 ‐ 8.0

 Gravimetry
Moisture

 g / 100 g

 < 5

 Gravimetry
Hesperidin

 %

 ≥ 1.5

 HPLC
Eriocitrin

 %

 ≥ 3.5

 HPLC
Total Phenol

 %

 ≥ 3.0

 Folin Ciocalteau
Total Flavonoids

 %

 ≥ 3.0

 Colorimetric method
Particle size

 %

 99 % < 0,5 mm

 Sieving
Test

 ORGANOLEPTICS

 Analytical Method
Color / Appearance

 Typical lemon colour

 Organoleptic method
 

Taste / Flavour / Aroma

 Fresh fruity and peely lemon. No cooked and off‐taste can be accepted. Some bitterness notes from the citrus peel can be this raw material.

  

Organoleptic method
Defects

 Absence of any non fruit related item

 Organoleptic method

MICROBIOLOGICS
Test

 Units

 Parameters

 Analytical Method
Total Viable Count

 cfu /ml

 < 1000

 Internal Method
Yeast

 cfu /ml

 < 100

 IFU N.2 Mod Microb.
Moulds

 cfu /ml

 < 10

 IFU N.2 Mod Microb.
Total Coliforms count

 cfu / g

 < 10

 ISO 4832
Escherichia coli count

 cfu /g

 < 10

 ISO 16649‐2
Investigation Salmonella

 Absence/Presence in 25g

 Absence

 ISO 6579

 

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03
Aug
2016

Organic Plum Puree

Organic Plum Puree

PHYSICO‐CHEMICAL
Brix Min 13.0
Acidity 0.60 - 1.20 g anhydrous citric acid

/ 100 ml
pH 3.30 - 3.80
ORGANOLEPTICS
Aspect Homogeneous and free of any foreign matter
Colour Typical of the variety
Flavour and odor Typical of fresh fruit
Ascorbic acid 300 ppm
The fruit is not genetically modified or added sugars or alcohols.
 MICROBIOLOGICAL
Molds and aerobic mesophilic   Aseptic <10 CFU
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03
Aug
2016

Organic Pear Puree

Organic Pear Puree

PHYSICO‐CHEMICAL
Brix Min 11.0
Acidity 0.15 - 0.60 (as monohydrate citric acid / 100 ml
pH 3.60 - 4.60
I. Fomol Min 3.0
Bostwick 12 Max (30'' at 20ºC)
ORGANOLEPTICS
Aspect Fine cream homogeneous and free from foreign matter
Colour Typical of the variety
Flavour and odor Typical of fresh fruit, free of

fermentation or strange note.
Ascorbic acid 300 ppm
The fruit has not genetically modified, nor does contain sugar or alcohol.
MICROBIOLOGICAL
Mold and aerobic mesophylls Aseptic <10 TPC/g
Patulin <25 µg/kg
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