ORANGE CONCENTRATE SPECIFICATIONS
Orange Concentrate
Organic Orange Juice Concentrate
Organic Orange Juice Concentrate
PHYSICAL‐CHEMICALS
º Brix (uncorr) 64.0 - 66.0
Acidity (%w/w) ACA 3.6 - 4.0
PH (pH units) 4.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) Not detected
Yeats (CFU/mL) Not detected
Moulds (CFU/mL) Not detected
Organic Orange Juice Concentrate
Organic Orange Juice Concentrate
Organic Orange Juice Concentrate
PHYSICAL‐CHEMICALS
º Brix (uncorr) 64.0 - 66.0
Acidity (%w/w) ACA 3.68 - 4.72
Ratio 14.0 - 17.9
ORGANOLEPTICS
Color Typical Orange
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) <1
Yeats (CFU/mL) <1
Moulds (CFU/mL) <1
Clear Orange Juice Concentrate
Clear Orange Juice Concentrate
Clear Orange Juice Concentrate
PHYSICAL‐CHEMICALS
º Brix (uncorr) 64.0 - 67.0
Acidity (%w/w) ACA 4.0 - 5.0
PH (pH units) 3.5 Max
ORGANOLEPTICS
Color Typical Orange
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) <1
Yeats (CFU/mL) <1
Moulds (CFU/mL) <1
Orange Concentrate 5% Pulp
Clear Orange Juice Concentrate
Clear Orange Juice Concentrate
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PHYSICAL‐CHEMICALS
º Brix (uncorr) 64.0 - 66.0
Acidity (%w/w) ACA 3.6 - 4.0
PH (pH units) 4.0 Max
Pulp 5.0 Max
Ratio 17.5 - 21.0
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
Non-Aseptic
<1000
<500
<100
ORANGE PUREE SPECIFICATIONS
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ORANGE PUREE
PHYSICAL‐CHEMICALS
º Brix (uncorr) 7.0 Min
Acidity (%w/w) ACA 0.7 Min
pH ( pH units ) 3.5 Max
Viscosity 10.0 Min
Turbidity 15.0 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
ORANGE NFC JUICE SPECIFICATIONS
ORANGE NFC JUICE
PHYSICAL‐CHEMICALS
º Brix (uncorr) 64.0 - 66.0
Acidity (%w/w) ACA 3.68 - 4.72
PH (pH units) 4.0 Max
ORGANOLEPTICS
Color Typical Orange
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) <1
Yeats (CFU/mL) <1
Moulds (CFU/mL) <1
ORANGE FILLING SPECIFICATIONS
ORANGE FILLING
PHYSICAL‐CHEMICALS
º Brix (uncorr) 11.0 - 14.0
Acidity (%w/w) ACA 0.4 - 0.8
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
ORANGE ESSENTIAL OIL SPECIFICATIONS
ORANGE ESSENTIAL OIL
PHYSICAL‐CHEMICALS
Density ( 20ºC - g/ml ) 0.842 - 0.850
Aldehydyes (%w/w) 0.8% Min
Refractive Index nd20 1470 - 1474
Optical Rotation (º) 94-99
Solubility Water soluble
ORGANOLEPTICS
Color Typical
Aspect Fluid clear liquid
Flavor Typical of fresh fruit
ORANGE CELLS SPECIFICATIONS
ORANGE CELLS
PHYSICAL‐CHEMICALS
º Brix (uncorr) 11.0 - 14.0
Acidity (%w/w) ACA 0.4 - 0.8
pH ( pH units ) 4.0 Max
Cells 70.0 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