DESCRIPTION

Product obtained by extracting and concentrating juices from the ripe and healthy fruit of Citrus synthesis, to which natural aromatic compounds are added and which is preserved exclusively through physical means.

CHARACTERISTICS

                                                                                    Range                           Reference Method

Physical-chemical

Corrected Brix, Brix (degrees),                                65.5 - 66.5                     USDA

Flavor Score (No. of pts)                                           Mín. 37                          USDA

Color Score, (No. of pts)                                           Mín. 37                           USDA

Defects Score, (No. of pts)                                       Mín. 19                           USDA

Pulp (%)                                                                      8.0 – 12.0                       USDA

Recoverable oil (%)                                                   0.0050 – 0.0070             USDA

Sodium, mg/L                                                            Máx. 30                           IFU 33(*)

Gel (degrees)                                                             Máx. 1

          (pts = points)

Microbiological

Total Count, CFU/mL                                                Máx. 1,000                       USDA

Yeast, CFU/mL                                                          Máx. 100 (**)                    USDA

Molds, CFU/mL                                                          Máx. 10 (**)                    USDA

USDA – QCMCPP- Quality Control Manual For Citrus Processing Plants, Book I, 1986 – DE05.005.
(*) IFU 33 – International Fruchtsaft Union – DE05.072
(**) The count of Yeast + Molds must not surpass 100 CFU/ml.

PACKAGING

Drums

Net weight 270 kg ± 0.5 kg.

STORAGE CONDITIONS

Warehousing

        Drums: The drums must be stored in a cold chamber at a maximum temperature of -18ºC.

Transport

In accordance with the document “Transport Specifications” (SP05.215).

Length of product validity

24 months, provided the established storage conditions have been respected.

CRITERIA FOR ACCEPTANCE

The product must comply with the characteristics described in items 2.1 and 2.2.

* Each contract should include the product characteristics agreed upon between Citrovita and the customer, which may or may not coincide with the above reference.