blueberry concentrate specifications

 PHYSICAL‐CHEMICALS

º Brix (uncorr)          64.5 - 66.5

Acidity (%w/w) ACA    3.0 - 6.5

pH (pH units)           4.0 Max

ORGANOLEPTICS

Color                                             Typical    

Taste                                              Typical 

Flavor                          Typical of fresh fruit 

MICROBIOLOGICS

                              Aseptic ( Not detected )      

               Non Aseptic ( < 1)

Total count (CFU/mL)  Not Detected < 1 CFU/ml

Yeats (CFU/mL)    Not Detected     < 1 CFU/ml

Moulds (CFU/mL)   Not Detected    < 1 CFU/ml

 PHYSICAL‐CHEMICALS

º Brix (uncorr)         20.0 - 25.0

Acidity (%w/w) ACA    0.5 - 1.5

pH (pH units)           3.5 Max

ORGANOLEPTICS

Color                                             Typical    

Taste                                           Typical 

Flavor                          Typical of fresh fruit 

MICROBIOLOGICS

                          Aseptic ( Not detected )      

               Non Aseptic ( < 1)

Total count (CFU/mL)  Not Detected < 1 CFU/ml

Yeats (CFU/mL)    Not Detected     < 1 CFU/ml

Moulds (CFU/mL)   Not Detected    < 1 CFU/ml

 PHYSICAL‐CHEMICALS

º Brix (uncorr)         27.0 - 29.0

Acidity (%w/w) ACA    1.0 - 2.0

pH (pH units)           4.0 Max

ORGANOLEPTICS

Color                                             Typical    

Taste                                              Typical 

Flavor                          Typical of fresh fruit 

MICROBIOLOGICS

                             Aseptic ( Not detected )      

               Non Aseptic ( < 1)

Total count (CFU/mL)  Not Detected < 1 CFU/ml

Yeats (CFU/mL)    Not Detected     < 1 CFU/ml

Moulds (CFU/mL)   Not Detected    < 1 CFU/ml