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Chile apple, grape, raspberry and plum concentrated juices

Our Chile concentrated apple juice is prepared by removing the water from unfermented apple juice which has been obtained from washed, sorted and sound apples. It is 100% natural and contains no additives, preservatives, essence, flavorings or colorings of any kind.

Chile Apple Juice Concentrate is prepared in accordance with HACCP and GMP regulations FDA 21 CFR Part 120 and Part 110. .

Odor and flavor
Typical of fresh apples and free of any off flavors.

Concentrated apple juice physical and average chemical analysis

- Brix

70 +/- 1

- Acidity

0.9 � 1.5% w/w as malic low acid

 

1.6 � 1.8% w/w as malic medium acid

 

1.9 � 3.2% w/w as malic high acid

- Color

40% min. trans a 440 nm. 12% brix

- Haze

95% min. trans a 625 nm . 12% brix

- Turbidity

Less than 5 NTU . 12% brix

- pH

3.0 � 4.0

- Pectin and starch

Negative

- Foreign materials

Negative

- Patulin

50 ppb. 12% brix

- Pesticides

Meets FDA 40 CFR 180 tolerances

- Heavy metals

Meets RSK and AIJN guidelines

- Oligosaccharide

Cellobiose less than 320 ppm as concentrate

- Total plate count

Less than 100 ufc/g

- Yeast and mold

Less than 100 ufc/g

- Osmophilic yeast and mold

Less than 100 ufc/g

- Coliforms

Non detectable

- Alicyclobacillus

Non detectable

White grape concentrated juice specification

Brix   68 - 69  
Acidit�   0,8 % - 2,5 % ww
pH   2,8 - 3,6  
Color Minimum 40 % (430 nm, 16� Brix)
Haze Minimum 95 % (625 nm, 16� Brix)
Turbidness Maximum 5 NTU (12� Brix)
Pectin None    
Starch None    
Insoluble solids None    
Total SO2 Maximum 150 mg/kg
     
Microbiology      
     
Total Maximum 100 u.f.c./ml
Yeast Maximum 100 u.f.c./ml
Fungi Maximum 100 u.f.c./ml

Red grape concentrated juice specification

Brix   68 - 69  
Acidity   1,1 % - 2,5 % ww
pH   2,9 - 3,6  
Color Minimum Type 250  
Ratio Minimum 625 nm / 340 nm
Turbidness Maximum 50 NTU (12� Brix)
Pectin None    
Insoluble solids None    
Total SO2 Maximum 150 mg/kg
     
Microbiology      
     
Total Maximum 100 u.f.c./ml
Yeast Maximum 100 u.f.c./ml
Fungi Maximum 100 u.f.c./ml

Raspberries concentrated juice specification

Brix   65 +/- 1,0  
Acidity   10 - 15 ww (acide citrique)
pH   2,5 - 3,2  
Color Minimum 1,0 OD (520 nm)
Ratio Minimum 1,7 (520 nm / 430 nm)
Turbidness Maximum 25 NTU (12� Brix)
Pectin None    
Insoluble solids None    
     
Microbiology      
     
Total Maximum 100 u.f.c./ml
Yeast Maximum 100 u.f.c./ml
Fungi Maximum 100 u.f.c./ml

Plums concentrated juice specification

Brix   70 - 71  
Acidity   1,5 - 2,6 % ww (citric acid)
pH   3,5 - 4,0  
Color   Marron  
Viscosity   5 - 7 cps (18,5� Brix)
Pulp Maximum 2,5 % ww  
Pectin Positive    
     
Microbiology      
     
Total Maximum 100 u.f.c./ml
Yeast Maximum 100 u.f.c./ml
Fungi Maximum 100 u.f.c./ml

Warning
The above information is for general guidance only. It is, to our best knowledge, true and accurate and can be adapted to the final specifications of the customer.

Kosher
Certified

Labeling
Product name, manufacturer's name, production date, origin, lot number, drum or bin #, acidity, brix, net and gross weight, gallons content, PO# and others as per customer requirements.

Packaging (1 gallon = 4.546 litres)
- 60 gallons open head steel drums with double polyliner.
- 300 gallons wooden bins with triple polyliner
- 4.000 gallons flexitanks

Shelf life
More than one year under storage conditions of between 0�C and 5� C. (32�F and 41�F)

Nota:
1) we export also apple essence prepared by distillation of non-fermented apple juice which has been obtained from washed, sorted and sound apples.. Packaging: 60 gallon closed plastic drums or 5600 gallon flexibag one way. (1 gallon = 4.546 litres)
2) peer, kiwi and red raspberry concentrate juices specification upon request

Other concentrated fruit juices are available such as peer, or kiwi

Our reference to remind please: cl-concentrated juices
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