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12
Jul
2016

Clementine Essential Oil

Clementine Essential Oil

PHYSICO‐CHEMICAL:

Density (20º C – g/ml)                0.835 – 0.855

Aldehydes (% w/w)                          0.6 % Min Refractive Index nd20    1.4680 – 1.4780 Optical Rotation (º)             85‐100

Solubility                                             Water insoluble

ORGANOLEPTICS:

Aspect                                                 Fluid clear liquid

Colour                                                   Typical orange

Flavour                                                 Typical of fresh fruit

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12
Jul
2016

Cucumber Puree

Cucumber Puree

PHYSICO‐CHEMICAL
º Brix (uncorr) 3.0 ‐ 4.0
Acidity (%w/v) ACA 0.10 ‐ 0.25
Pulp 20.0 Min
pH 6.0 Max
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
12
Jul
2016

Sweet Potato Puree

Sweet Potato Puree

PHYSICO‐CHEMICAL
º Brix (uncorr) 10.0 ‐ 16.0
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
12
Jul
2016

Corn Puree

Corn Puree

PHYSICO‐CHEMICAL
º Brix (uncorr) 14.0 ‐ 18.0
Acidity (%w/v) ACA 0.05 ‐ 0.25
pH 6.0 ‐ 7.0
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