Lemon Concentrate Cloudy 400GPL

PHYSICO‐CHEMICAL
º Brix (uncorr) 39.0 - 41.0
Acidity (%w/w) ACA 34.5 - 38.5
pH (pH units) 3.0 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

Lemon Concentrate Cloudy 400GPL 2%Pulp

PHYSICO‐CHEMICAL
º Brix (ref) 45.0 ‐ 50.0
Acidity (% as ACA) 31.0 ‐ 33.0
GPL 390 ‐ 410
Pulp (% v/v) 2.0 Max
pH 3.5 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

Lemon Concentrate Cloudy 400GPL 2-5%Pulp

PHYSICO‐CHEMICAL
º Brix (ref) 45.0 ‐ 50.0
Acidity (% as ACA) 31.0 ‐ 33.0
GPL 390 ‐ 410
Pulp (% v/v) 2% ‐ 5%
pH 3.5 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

 

Lemon Concentrate Cloudy 400GPL 6-9%Pulp

PHYSICO‐CHEMICAL
º Brix (ref) 45.0 ‐ 50.0
Acidity (% as ACA) 31.0 ‐ 33.0
GPL 390 ‐ 410
Pulp (% v/v) 6% ‐ 9%
pH 3.5 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

Lemon Concentrate Cloudy 500GPL 2%Pulp

PHYSICO‐CHEMICAL
º Brix (ref) 54.0 ‐ 56.0
Acidity (% as ACA) 40.5 ‐ 41.4
Pulp (% v/v) 2.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS  
  Aseptic Non Aseptic
Total count (CFU/mL) Not Detected < 500
Yeats (CFU/mL) Not Detected < 200
Moulds (CFU/mL) Not Detected < 100

 

Lemon Concentrate Cloudy 500GPL 2-5%Pulp

PHYSICO‐CHEMICAL
º Brix (ref) 54.0 ‐ 56.0
Acidity (% as ACA) 40.5 ‐ 41.4
Pulp (% v/v) 2% ‐ 5%
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS  
  Aseptic Non Aseptic
Total count (CFU/mL) Not Detected < 500
Yeats (CFU/mL) Not Detected < 200
Moulds (CFU/mL) Not Detected < 100

 

Lemon Concentrate Cloudy 500GPL 6-9%Pulp

PHYSICO‐CHEMICAL
º Brix (ref) 54.0 ‐ 56.0
Acidity (% as ACA) 40.5 ‐ 41.4
Pulp (% v/v) 6% ‐ 9%
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS  
  Aseptic Non Aseptic
Total count (CFU/mL) Not Detected < 500
Yeats (CFU/mL) Not Detected < 200
Moulds (CFU/mL) Not Detected < 100

NFC Lemon

PHYSICO‐CHEMICAL
º Brix (uncorr) 31.0 ‐ 33.0
Acidity (%w/w) ACA 0.5 ‐ 1.5
pH 3.5 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS
  Aseptic
Total count (CFU/mL) < 1
Yeats (CFU/mL) < 1
Moulds (CFU/mL) < 1

Lemon Concentrate Clear 400GPL

PHYSICO‐CHEMICAL
º Brix (ref) 39.0 - 41.0
Acidity (% as ACA) 34.5 - 38.5
pH 3.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS
Aseptic
Total count (CFU/mL) < 1
Yeats (CFU/mL) < 1
Moulds (CFU/mL) < 1

Lemon Concentrate Clear 500GPL

PHYSICO‐CHEMICAL
º Brix (uncorr) 54.0 - 56.0
Acidity (%w/w) ACA 40.5 - 41.4
GPL 490 - 510
Pulp (% v/v) 2.0 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

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