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Pineapple Juice Concentrate

Technical Specifications

No.

Characteristics

Measurement Limit

1

Taste and Smell

Pineapple Juice Concentrate should have its own taste and smell and be free of any foreign taste and smell, sourness, moldiness and burning.

2

Color

Pineapple Juice Concentrate should have a natural color and special to the variety of Pineapple used.

3

Foreign Material

Negative

4

Brix at 20 Degrees Celsius (grams per hundred grams)

Min 30

5

Total Ash (grams per hundred milliliters)

0.22-.45

6

Total Acidity in terms of Citric Acid (grams per hundred milliliters)

0.32-1.15

7

Sugar-free extract (grams per liter)

15-40

8

PH

2.5-4

9

Regenerating Sugars (grams per hundred milliliters)

Min 20

10

Ethyl Alcohol after the product reaches natural Brix (grams per hundred milliliters)

Max 0.15

11

Formalin number

(0.1 M sodium ml per 100 ml)

8-20

12

Hydroxymethylfurfural

(mg/liter)

Max 20

13

Glucose (grams per liter)

15-40

14

Fructose (grams per liter)

15-40

15

Glucose to fructose ratio

0.8-1.25

16

Sucrose (grams per liter)

25-80

17

Edible preservatives

  (benzoic acid and sorbic acid)

Negative

18

Artificial sweetener

Negative

19

Artificial food coloring

Negative

20

Free sulfur anhydride SO₂ after dilution and reaching natural concentration (mg/kg)

Max 10

Microbiology of Pineapple Juice Concentrate

Measurement Limit

Unit

Characteristics

No.

100

(cfu/ml)

Aerobic Bacteria

1

10

(cfu/ml)

Acid Resistant Bacteria

2

10

(cfu/ml)

Mold

3

10

(cfu/ml)

Yeast

4