Enhanced TDS
Identification & Functionality
- Ingredient Name
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Equivalence Statement
1 kg of product is made from an average of 4 kg juice at 12.5 °Brix.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Soluble In
- Appearance
- Light yellow spray dried powder
- Parameters for Positive Release
Value Units Test Method / Conditions Water Content max. 5.0 % Karl-Fisher titration (01.04.21) Total Plate Count max. 5,000 per g ISO 4833-1: 2013 Titratable Acidity 1.5 - 5.5 % 4.4.01.01.04.15-1-citric acid mono. Sensory Evaluation Conform - Sensory (04.08.02) Salmonella Negative per 50g ISO 6579-1 2017 pH 2.5 - 4.5 - pH meter(01.04.13)-10% in dist. water Particles (<35 Mesh, 500 micron) min. 95 % Sieve (01.03.25) Mold Count max. 100 per g ISO 21527: 2008 Enterobacteriaceae Negative per g ISO 21528-1: 2017 - Parameters not Routinely Tested
Value Units Test Method / Conditions Yeasts and Molds Count max. 100 per g ISO 21527: 2008 Staphylococcus Aureus max. 100 per g ISO 6888-1: 1999, and 2003 Escherichia coli Negative per g ISO 7251: 2005 Conjoitly Aflatoxine B1,B2,G1,G2 max. 4 µg/kg - Coliforms max. 10 per g ISO 4832: 2006 Clostr Perfringens max. 10 per g ISO 7937: 2004 Bacillus Cereus max. 100 per g ISO 7932: 2004 Aflatoxine B1 max. 2 µg/kg -
Regulatory & Compliance
- Certifications & Compliance
Storage & Handling
- Shelf Life
- 1,092 days
- Storage Condition
- Dry, preferably full, hermetically sealed.
- Protect against light.
- Temperature conditions: Cool 10-18°C (50-65°F)