maserfruits

10
Jul
2018

Apricot Puree

Apricot Puree Single Strength

PHYSICO‐CHEMICAL
º Brix (uncorr) % 9.0º
Acidity (%w/v) ACA 0.80 - 1.90
pH 3.10 - 4.00
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh fruit
MICROBIOLOGICS
Aseptic
Total count (CFU/mL) <10
Yeats (CFU/mL) <10
Moulds (CFU/mL) <10

Apricot Puree Concentrate

PHYSICO‐CHEMICAL
º Brix (uncorr) 31.0 - 33.0
Acidity (%w/w) ACA 0.8 - 2.2
PH (pH units) 4.2 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
Posted by maserfruits in Fruit Purees, 0 comments
29
Mar
2017

Blueberry Concentrate

Blueberry Concentrate

PHYSICO‐CHEMICAL
º Brix (ref) 64.5 - 66.5
Acidity (% as ACA) 3.0 - 6.5
pH 4.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical
Flavour Typical of fresh fruit
MICROBIOLOGICS  
  Aseptic Non Aseptic
Total count (CFU/mL) Not Detected < 1 CFU / ml
Yeats (CFU/mL) Not Detected < 1 CFU / ml
Moulds (CFU/mL) Not Detected < 1 CFU / ml

 

Posted by maserfruits in Fruits Concentrates, 0 comments