LEMON CONCENTRATE SPECIFICATIONS
Lemon Concentrate Cloudy 400GPL
Lemon Concentrate Cloudy 400GPL
Lemon Concentrate Cloudy 400GPL
PHYSICAL‐CHEMICALS
º Brix (uncorr) 39.0 - 41.0
Acidity (%w/w) ACA 34.5 - 38.5
pH (pH units) 3.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) <1
Yeats (CFU/mL) <1
Moulds (CFU/mL) <1
Lemon Concentrate Clear 400GPL
Lemon Concentrate Cloudy 400GPL
Lemon Concentrate Cloudy 400GPL
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PHYSICAL‐CHEMICALS
º Brix (uncorr) 39.0 - 41.0
Acidity (%w/w) ACA 34.5 - 38.5
pH (pH units) 3.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) <1
Yeats (CFU/mL) <1
Moulds (CFU/mL) <1
Lemon Concentrate Clear 500GPL
Lemon Concentrate Cloudy 400GPL
Lemon Concentrate Cloudy 400GPL 2% Pulp
PHYSICAL‐CHEMICALS
º Brix (uncorr) 54.0 - 56.0
Acidity (%w/w) ACA 40.5 - 41.4
Pulp (% v/v) 2.0 Max
GPL 490 - 510
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Aseptic ( Not detected )
Non Aseptic ( < )
Total count (CFU/mL) Not Detected < 1000
Yeats (CFU/mL) Not Detected < 500
Moulds (CFU/mL) Not Detected < 100
Lemon Concentrate Cloudy 400GPL 2% Pulp
Lemon Concentrate Cloudy 400GPL 2% - 5% Pulp
Lemon Concentrate Cloudy 400GPL 2% Pulp
.png/:/cr=t:0%25,l:0%25,w:100%25,h:100%25/rs=w:388,h:194,cg:true)
PHYSICAL‐CHEMICALS
º Brix (uncorr) 45.0 - 50.0
Acidity (%w/w) ACA 31.0 - 33.0
Pulp (% v/v) 2.0 Max
GPL 390 - 410
pH 3.5 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 < 1000
Yeats (CFU/mL) Not Detected < 500
Moulds (CFU/mL) Not Detected < 100
Lemon Concentrate Cloudy 400GPL 2% - 5% Pulp
Lemon Concentrate Cloudy 400GPL 2% - 5% Pulp
Lemon Concentrate Cloudy 400GPL 2% - 5% Pulp
.png/:/cr=t:0%25,l:0%25,w:100%25,h:100%25/rs=w:388,h:194,cg:true)
PHYSICAL‐CHEMICALS
º Brix (uncorr) 45.0 - 50.0
Acidity (%w/w) ACA 31.0 - 33.0
Pulp (% v/v) 2% - 5%
GPL 390 - 410
pH 3.5 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 < 1000
Yeats (CFU/mL) Not Detected < 500
Moulds (CFU/mL) Not Detected < 100
Lemon Concentrate Cloudy 400GPL 6% - 9% Pulp
Lemon Concentrate Cloudy 400GPL 2% - 5% Pulp
Lemon Concentrate Cloudy 400GPL 2% - 5% Pulp
.png/:/cr=t:0%25,l:0%25,w:100%25,h:100%25/rs=w:388,h:194,cg:true)
PHYSICAL‐CHEMICALS
º Brix (uncorr) 45.0 - 50.0
Acidity (%w/w) ACA 31.0 - 33.0
Pulp (% v/v) 6% - 9%
GPL 390 - 410
pH 3.5 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 < 1000
Yeats (CFU/mL) Not Detected < 500
Moulds (CFU/mL) Not Detected < 100
Lemon Concentrate Cloudy 500GPL 2% Pulp
Lemon Concentrate Cloudy 500GPL 2% - 5% Pulp
Lemon Concentrate Cloudy 500GPL 2% - 5% Pulp
.png/:/cr=t:0%25,l:0%25,w:100%25,h:100%25/rs=w:388,h:194,cg:true)
PHYSICAL‐CHEMICALS
º Brix (uncorr) 54.0 - 56.0
Acidity (%w/w) ACA 40.5 - 41.4
Pulp (% v/v) 2.0 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 < 500
Yeats (CFU/mL) Not Detected < 200
Moulds (CFU/mL) Not Detected < 100
Lemon Concentrate Cloudy 500GPL 2% - 5% Pulp
Lemon Concentrate Cloudy 500GPL 2% - 5% Pulp
Lemon Concentrate Cloudy 500GPL 2% - 5% Pulp
.png/:/cr=t:0%25,l:0%25,w:100%25,h:100%25/rs=w:388,h:194,cg:true)
PHYSICAL‐CHEMICALS
º Brix (uncorr) 54.0 - 56.0
Acidity (%w/w) ACA 40.5 - 41.4
Pulp (% v/v) 2% - 5%
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Aseptic ( Not detected )
Non Aseptic ( < )
Total count (CFU/mL) Not Detected < 500
Yeats (CFU/mL) Not Detected < 200
Moulds (CFU/mL) Not Detected < 100
Lemon Concentrate Cloudy 500GPL 6% - 9% Pulp
Lemon Concentrate Cloudy 500GPL 2% - 5% Pulp
Lemon Concentrate Cloudy 500GPL 6% - 9% Pulp
.png/:/cr=t:0%25,l:0%25,w:100%25,h:100%25/rs=w:388,h:194,cg:true)
PHYSICAL‐CHEMICALS
º Brix (uncorr) 54.0 - 56.0
Acidity (%w/w) ACA 40.5 - 41.4
Pulp (% v/v) 6% - 9%
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Aseptic ( Not detected )
Non Aseptic ( < )
Total count (CFU/mL) Not Detected < 500
Yeats (CFU/mL) Not Detected < 200
Moulds (CFU/mL) Not Detected < 100
LEMON PUREE SPECIFICATIONS
LEMON PUREE
PHYSICAL‐CHEMICALS
º Brix (uncorr) 6.5 Min
Acidity (%w/w) ACA 3.6 - 6.0
pH ( pH units ) 3.0 Max
Cells (%) 50.0 Min
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
LEMON NFC JUICE SPECIFICATIONS
NFC LEMON JUICE
PHYSICAL‐CHEMICALS
º Brix (uncorr) 7.0 Min
Acidity (%w/w) ACA 4.5 - 6.0
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
LEMON CELLS SPECIFICATIONS
LEMON CELLS
PHYSICAL‐CHEMICALS
º Brix (uncorr) 6.5 Min
Acidity (%w/w) ACA 3.6 - 6.0
pH ( pH units ) 3.0 Max
Cells (%) 50.0 Min
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