NECTARINE CONCENTRATE SPECIFICATIONS

 PHYSICAL‐CHEMICALS

º Brix (uncorr)                    31.0 - 33.0

Acidity (%w/w) ACA          0.8 - 2.2

pH ( pH units )                4.2 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

PHYSICAL-CHEMICALS

Brix (ºuncorr)            ≥ 9

Acidity                 0,80 - 1,90

pH                     3.10 - 4.00

Bostwick        ≤ 16 (30 seg a 20ª)

Ascorbic Acid   300 ppm aprox.

ORGANOLEPTIC

Taste        Typical not cooked

Flavour     Typical of fresh fruit

Colour       Typical

MICROBIOLOGICAL

                                          Aseptic

Aerobic Microorganisms   < 10 CFU/g

Moulds and Yeast           < 10 CFU/g

Pathogens                         Absence

DEFECTS

Black Dots             < 6 / 10 g

Sieve              0,4 mm or 0,5 mm

Product not passed by metal detector