PEAR CONCENTRATE SPECIFICATIONS
PEAR CONCENTRATE DEIONIZED
PEAR CONCENTRATE DEIONIZED
PEAR CONCENTRATE DEIONIZED
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PHYSICAL‐CHEMICALS
º Brix (uncorr) 64.0 - 66.0
Acidity (%w/w) ACA 0 - 1
PH (pH units) 3.5 - 4.5 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
CLEAR PEAR CONCENTRATE
PEAR CONCENTRATE DEIONIZED
PEAR CONCENTRATE DEIONIZED
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PHYSICAL‐CHEMICALS
º Brix (uncorr) 69.0 - 71.0
Acidity (%w/w) ACA 1.1 - 1.3
PH (pH units) 3.0 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
PEAR PUREE CONCENTRATE
PEAR CONCENTRATE DEIONIZED
PEAR PUREE CONCENTRATE
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PHYSICAL‐CHEMICALS
º Brix (uncorr) 31.0 - 33.0
Acidity (%w/w) ACA 0.5 - 1.5
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
PEAR PUREE SPECIFICATIONS
PEAR PUREE
PHYSICAL‐CHEMICALS
º Brix (uncorr) ≥ 10.0
Acidity (%w/w) ACA 0.10 - 0.70
pH ( pH units ) 3.6 - 4.2
Bostwick ≤ 14 (30 seg a 20ºC)
Size 0,5 - 0,6 mm
Black Spots < 5 / 10 g
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Aerobic Microorganisms < 10 CFU/g
Patulina 10 µg/Kg
Pathogens Absent
Yeats (CFU/mL) <10 CFU/g
Moulds (CFU/mL) < 10 CFU/g