KIWI CONCENTRATE SPECIFICATIONS
KIWI CONCENTRATE
KIWI PUREE CONCENTRATE
KIWI PUREE CONCENTRATE
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PHYSICAL‐CHEMICALS
º Brix (uncorr) 64.5 - 66.5
Acidity (%w/w) ACA 7.5 - 8.5
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Aseptic
Total count (CFU/mL) Not Detected
Yeats (CFU/mL) Not Detected
Moulds (CFU/mL) Not Detected
KIWI PUREE CONCENTRATE
KIWI PUREE CONCENTRATE
KIWI PUREE CONCENTRATE
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PHYSICAL‐CHEMICALS
º Brix (uncorr) 31.5 - 33.5
Acidity (%w/w) ACA 0.7 - 1.7
pH ( pH units ) 4.0 Max
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
KIWI PUREE SPECIFICATIONS
KIWI PUREE
PHYSICAL‐CHEMICALS
º Brix (uncorr) 11.0 - 13.0
Acidity (%w/w) ACA 0.7 - 1.25
pH ( pH units ) 3.2 - 3.8
Viscosity 18.0 Max
Pulp % 50-90%
Ascorbic Acid 250 - 300
Patulina 50.0 Max
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
KIWI FILLING SPECIFICATIONS
KIWI FILLING
PHYSICAL‐CHEMICALS
º Brix (uncorr) 16.0 - 25.0
Acidity (%w/w) ACA 0.3 - 0.8
pH ( pH units ) 3.5 Max
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