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03
Aug
2016

Organic Orange Concentrate

NFC Organic Orange Juice

PHYSICO‐CHEMICAL
º Brix (uncorr) 12 - 13
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

Organic Orange Juice

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

 

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03
Aug
2016

Organic Lemon Concentrate

NFC Organic Lemon 7-9

SENSORIC FEATURES

Colour

 Pale yellow
Odour / Taste

 Chracteristic of fresh orange
Appearance

 Fluid liquid, slightly viscous, stable, without strange particles, peel or seeds

PHYSICAL FEATURES

 

 Min.

 Max.
ºBrix (uncorrected)

 7

 9.5
ºBrix (corrected 20ºC)

 7.8

 10.9
Acidity (% acid citric anhydrous)

 4

 7
Pulp Content (%v/v)

 0.5

 6
Recoverable oil (%)

 0

 0.04
pH

 2.0

 3.0

MICROBIOLOGICAL FEATURES

 

 c.f.u. / ml
Mesophyllic aerobes (Orange serum agar)

 < 1000
Yeast - Mould (Saboraud cloranfenicol glucose agar)

 < 500

 

NFC Organic Lemon 10-15

SENSORIC FEATURES

Colour

 Pale orange to intense orange
Odour / Taste

 Chracteristic of fresh orange
Appearance

 Fluid liquid, slightly viscous, stable, without strange particles, peel or seeds

PHYSICAL FEATURES

 

 Min.

 Max.
ºBrix (uncorrected)

 10.5

 15.5
ºBrix (corrected 20ºC)

 10.7

 15.7
Acidity (% acid citric anhydrous)

 0.7

 1.7
Ratio (ºbrix/Acidity)

 8

 18
Pulp Content (%v/v)

 2

 16
Recoverable oil (%)

 0

 0.04
pH

 3.0

 4.0

MICROBIOLOGICAL FEATURES

 

 c.f.u. / ml
Mesophyllic aerobes (Orange serum agar)

 < 1000
Yeast - Mould (Saboraud cloranfenicol glucose agar)

 < 500

 

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18
Jul
2016

Pumpkin Puree

Pumpkin Puree

PHYSICO‐CHEMICAL
º Brix (uncorr) 3.8 Min
Acidity (%w/v) ACA 0.05 ‐ 0.2
pH 5.5 - 6.5
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh vegetable
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats & Moulds (CFU/mL) < 1
Salmonella Absent in 25g
Listeria monocitogenes Absent in 25g
Total Coliforms (CFU/ml) < 1
E. Coli (CFU/mL) < 1
Posted by admin in Vegetable Puree, 0 comments