شراب التفاح
شراب التفاح هو منتج يُحصل عليه من خلط هريس التفاح أو مركز التفاح مع الماء والسكر والمضافات المسموح بها بمساعدة التسخين حتى يصل إلى التركيز المطلوب ويُخزن ويُعبأ باستخدام طرق فيزيائية.
Product Technical Specifications:
Apple Syrup Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Taste and Smell | Apple Syrup should have its own natural taste and smell and should be free of any taste and smell caused by burning, fermentation, sourness and moldiness. |
2 | Color | Natural |
3 | Foreign Material | Negative |
4 | Brix at 20 Degrees Celsius (grams per hundred grams) | Min 68 |
5 | Total Acidity in terms of Citric Acid (grams per hundred milliliters) | 0.1-0.6 |
6 | Total Sugar (weight percentage) | Max 65 |
7 | Total Ash (weight percentage) | Max 0.5 |
8 | Formalin (milliliters in 100 milliliters) | Min 1 |
9 | PH | Max 3.5 |
10 | Sulfuric Anhydride SO2 Residue (mg/kg) | Max 10 |
11 | Ascorbic Acid or Sodium Salt of Ascorbic acid (ppm) | Max 400 |
Microbiology:
Microbiology of Apple Syrup | |||
Measurement Limit | Unit | Characteristics | No. |
100 | (cfu/gr) | Aerobic Bacteria | 1 |
10 | (cfu/gr) | Acid Resistant Bacteria | 2 |
10 | (cfu/gr) | Mold | 3 |
50 | (cfu/gr) | Smophilic Yeasts | 4 |
The Maximum Amount of Metal Pollutants:
The Maximum Amount of Metal Pollutants in Apple Syrup | |||
Measurement Limit | Unit | Characteristics | No. |
0.2 | (Mg/Kg) | Arsenic (AS) | 1 |
0.3 | (Mg/Kg) | Lead (Pb) | 2 |
5 | (Mg/Kg) | Copper (Cu) | 3 |
15 | (Mg/Kg) | Tin (Sn) | 4 |
5 | (Mg/Kg) | Zinc (Zn) | 5 |
15 | (Mg/Kg) | Iron (Fe) | 6 |
