Mediterranean Mixfruit Blend

PHYSICO‐CHEMICAL
º Brix (ref) 65.6 ‐ 66.5
Acidity (% as ACA) 1.8 ‐ 2.7
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

 

Green Cocktail Concentrate

PHYSICOCHEMICAL
º Brix (uncorr) 44.0 - 46.0
Acidity (%w/w) ACA 2.5 - 3.5
PH (pH units) 3.5 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

Cocktail Tropical Concentrate

PHYSICOCHEMICAL
º Brix (uncorr) 45.0 - 47.5
Acidity (%w/w) ACA 3.0 - 4.0
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

Multifruit Concentrate

PHYSICOCHEMICAL
º Brix (uncorr) 64.8 - 66.8
Acidity (%w/w) ACA 1.8 - 2.8
PH (pH units) 3.8 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

Wild Berries Concentrate

PHYSICOCHEMICAL
º Brix (uncorr) 64.0 - 66.0
Acidity (%w/w) ACA 2.6 - 3.6
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

Multifruit Tropical Concentrate

PHYSICOCHEMICAL
º Brix (uncorr) 58.0 - 62.0
Acidity (%w/w) ACA 1.5 - 3.5
PH (pH units) 3.8 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

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