Orange Powder PHYSICO‐CHEMICAL Test Units Parameters Analytical Method Ash g / 100 g 1.0 ‐ 4.0 Gravimetry Moisture g / 100 g < 3.0 Gravimetry Hesperidin % ≥ 2.0 HPLC Total Phenol % ≥ 2.0 Folin Ciocalteau Total Flavonoids % ≥ 4.0 Colorimetric method Particle size % 99 % < 0,5 mm Sieving Test ORGANOLEPTICS Analytical Method Color / Appearance Typical orange colour Organoleptic method Taste / Flavour / Aroma Fresh fruity and peely orange. No cooked and off‐taste can be accepted. Some bitterness notes from the citrus peel can be this raw material. Organoleptic method Defects Absence of any non fruit related item Organoleptic method MICROBIOLOGICS Test Units Parameters Analytical Method Total Viable Count cfu /ml < 1000 Internal Method Yeast cfu /ml < 100 IFU N.2 Mod Microb. Moulds cfu /ml < 10 IFU N.2 Mod Microb. Total Coliforms count cfu / g < 10 ISO 4832 Escherichia coli count cfu /g < 10 ISO 16649‐2 Investigation Salmonella Absence/Presence in 25g Absence ISO 6579 FRUIT CONCENTRATES FRUIT PUREES & FILLING VEGETABLE PUREE Other Products Pomegranate Healty Food Posted by admin View all posts by admin
