Fruit juice concentrate is a clear liquid produced from depectinated, filtered, non-fermented juice from ripe, pure berries by concentration at low temperatures.
Application: in the food industry Fruit content: 64% Concentration degree: 6.4 Ingredients: blueberry juice concentrate Appearance: viscous, clear liquid Color: purple Taste: typical for berries, without impurities
Physical and chemical parameters: Brix (refractometer): 64.0 - 66.0 °Brix Acidity (citric acid) pH 8.1: 55.0 - 75.0 g/kg CA Color at 520 nm: 0.80 - 1.80 ext pH value: 2.7 - 3.3 - Dilution Brix: 9.9 - 10.1 °Brix Turbidity of diluted juice: max. 50.0 FNU Dilution: 20 °Brix
Microbiology / aseptic packaging: Coliforms: 0 cfu/g, sterilizing filtration Total number of bacteria: max. 100 cfu/g, sterilizing filtration Yeast: max. 10 cfu/g, sterilizing filtration Mold: max. 10 cfu/g, sterilizing filtration
Non-aseptic packaging: Coliforms 0 cfu/g, sterilizing filtration Total number of bacteria: max. 1000 cfu/g, sterilizing filtration Yeast: max. 100 cfu/g, sterilizing filtration Mold: max. 100 cfu/g, sterilizing filtration
Legislation Authenticity, content of pesticides, impurities and radiation is within the requirements of EU legislation. Materials and articles intended to come into contact with foodstuffs comply with the requirements of current European legislation. Non-GMO and allergen-free labeling is not required under EU law. An updated list of relevant European directives and regulations regarding the above points is available. The product complies with the Code of Practice of the Juice and Nectar Producers Association. Fruit content and concentration factor are calculated at a single dilution and the minimum Brix value indicated.
Additional Information Storing unopened packages under the recommended conditions ensures that the microbiological and physico-chemical parameters are within specification until the end of the expiration date. Storage at higher temperatures as recommended (deep freeze max. -15°C, refrigerated max. 10°C, at room temperature max. 30°C) will not cause a microbiological hazard due to the nature of the product, but cannot be ruled out changes in organoleptic characteristics (eg taste, color).