هريس التفاح

Apple Puree Technical Specifications

No.

Characteristics

Measurement Limit

1

Color

The texture of apple puree should be homogeneous, uniform and free of clots

2

Taste and Smell

Apple puree should have its own taste and smell and be free of any foreign taste and smell, sourness, moldiness, burning and any other flavoring.

3

Foreign Material

Negative

4

Brix at 20 Degrees Celsius (grams per hundred grams)

Unconcentrated Apple Puree

10-14.9

Concentrated Apple Puree

Min 15

5

Total acidity in terms of malic acid

(gram percentage)

0.2-0.75

6

PH

3.3-4.3

7

Total Ash (gram percentage)

0.2-0.4

8

The Formalin Number 0.1 M/100 ml

3-10

9

Hydroxymethylfurfural (mg/liter)

Max 20

10

Glucose (grams per liter)

15-35

11

Fructose (grams per liter)

45-85

12

Glucose to fructose ratio

0.3-0.5

13

Sucrose (grams per liter)

5-30

14

Sorbitol (grams per liter)

2.5-7

15

Ethyl alcohol (gram percentage)

Max 0.15

16

Sugar-Free Extract (grams per liter)

18-29

17

Preservatives (benzoic acid and sorbic acid)

Negative

18

Artificial Food Coloring

Negative

19

Artificial Sweetener

Negative

Microbiology of Apple Puree

Measurement Limit

Unit

Characteristics

No.

-

(cfu/gr)

Total Count of Microorganisms

1

10

(cfu/gr)

Acid Resistant Bacteria

2

10

(cfu/gr)

Mold

3

10

(cfu/gr)

Yeast

4