PHYSICO - CHEMICAL CHARACTERISTICS

Approximate Average Value

(Measured at 20°C)

CONCENTRATE

SINGLE STRENGTH

Percentage total solids (Brix)

29.0 – 31.0

7.0 - 8.5

Relation °Brix / Acidity

8.6 – 9.0

6.7 – 10.2

pH  (20°C)

3.1 - 3.3

3.3 - 3.7

Acidity  %  (Citric Acid)

3.3 - 3.7

0.7 - 1.3

 MICROBIOLOGICAL CHARACTERISTICS

Approximate Average Values

SIMPLE

Aerobic Plate Count

Max. 1000UFC / g

Viable Mold

Max. 10     UFC/g

Yeast

Max. 300   UFC/g

Coliform

ABSENT

ORGANOLEPHTIC CHARACTERISTICS

Color

Characteristic of the fruit

AromaFlavor

Characteristic of the fruit

 Flavor

Characteristic of the fruit

PACKING

Steel drums with ring closure, lined with two polyethylene bag, each individually closed with security seal. Each drum with a label indicating reference, (name of the product), No. Lot, date of production, expire date and net weight.

STORAGE AND SHELF LIFE

Store at freezing temperature (-18°C)

Shelf life: When stored under the recommended conditions, this product will be best used within 12 months of the date of manufacture.

WEIGHT

NET WEIGHT                                               270 Kg.

GROSS WEIGHT.                                        288 Kg.