APPLE CONCENTRATE SPECIFICATIONS
APPLE CONCENTRATE
APPLE PUREE CONCENTRATE
APPLE PUREE CONCENTRATE
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PHYSICAL‐CHEMICALS
º Brix (uncorr) 69.0 - 71.0
Acidity (%w/w) ACA 1.0 - 1..6
pH 4.2 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Aseptic ( Not detected )
Non Aseptic ( < )
Total count (CFU/mL) Not Detected < 1
Yeats (CFU/mL) Not Detected < 1
Moulds (CFU/mL) Not Detected < 1
APPLE PUREE CONCENTRATE
APPLE PUREE CONCENTRATE
APPLE PUREE CONCENTRATE
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PHYSICAL‐CHEMICALS
º Brix (uncorr) 69.0 - 71.0
Acidity (%w/w) ACA 1.0 - 1..6
pH 4.2 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Aseptic ( Not detected )
Non Aseptic ( < )
Total count (CFU/mL) Not Detected < 1
Yeats (CFU/mL) Not Detected < 1
Moulds (CFU/mL) Not Detected < 1
APPLE PUREE SPECIFICATIONS
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APPLE PUREE SINGLE STRENGTH
PHYSICAL‐CHEMICALS
º Brix (uncorr) >10 º
Acidity (%w/w) ACA 0.10 - 0.40
pH 3.6 - 4.2
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Aerobic Miocrorganisms <10 CFU/g
Patulina <10ug/kg
Moulds (CFU/mL) <10 CFU/g
Pathogens Absence
APPLE NFC JUICE SPECIFICATIONS
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DEIONIZED APPLE NFC JUICE
PHYSICAL‐CHEMICALS
º Brix (uncorr) 69.0 - 71.0
Acidity (%w/w) ACA 0.1 Max
pH (pH units) 3.5 - 4.5
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
ASEPTIC
Total count (CFU/mL) <1
Yeats (CFU/mL) <1
Moulds (CFU/mL) <1