Apple Juice Concentrate
20098990Apple concentrate is an unfermented but fermentable product that is obtained from the concentration of apple juice prepared from the healthy and ripe fruit of the apple tree with the scientific name Malus Domestica Borkh by physical methods until reaching the desired concentration and stored by physical methods. . Apple concentrate is exported to various factories and other countries as a raw material for many products. Our concentrate is made from pure, fresh apples with no added sugars, colors, or preservatives. This concentrate can be used in a variety of applications, including beverages, baking, sauces, and more. Our Iranian Apple Juice Concentrate is packaged and prepared adhering to international standards, ready for export worldwide. We ensure all necessary documentation for smooth customs clearance in the destination country.
Product Technical Specifications:
Apple Juice Concentrate Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Color | Apple Juice Concentrate should have a natural color and specific to the variety of apple used. |
2 | Taste and Smell | Apple concentrate should have its own taste and smell and be free of any foreign taste and smell, sourness, mold and burn. |
3 | Foreign Material | Negative |
4 | Brix at 20 Degrees Celsius (grams per hundred grams) | 70 |
5 | Density at 20 Degrees Celsius | 1.35 |
6 | Total Ash (grams per hundred milliliters) | 1.2-3.5 |
7 | Total Acidity in Terms of Malic Acid (grams per hundred milliliters) | 1-2.5 |
8 | PH | 3-4 |
9 | Regenerating Sugars (grams per hundred milliliters) | Min 48 |
10 | Ethyl Alcohol after the product reaches natural Brix (grams per hundred ml) | Max 0.15 |
11 | Formalin Number (grams per hundred milliliters) | Min 10 |
12 | Sucrose (grams per hundred milliliters) | Max 15 |
13 | Hydroxymethylfurfural after the product reaches natural brix (mg/kg) | Max 10 |
14 | Free sulfur anhydride SO2 after dilution and reaching natural concentration (mg/kg) | Max 10 |
15 | Allowable limit of patulin in concentrate after dilution and reaching normal concentration (μg/kg) | Max 50 |
Microbiology:
Microbiology of Apple Juice Concentrate | |||
Measurement Limit | Unit | Characteristics | No. |
100 | (cfu/gr) | Aerobic Bacteria | 1 |
10 | (cfu/gr) | Acid Resistant Bacteria | 2 |
10 | (cfu/gr) | Mold | 3 |
10 | (cfu/gr) | Yeast | 4 |
Storage Conditions: Apple juice concentrates should be stored at temperatures below -18°C to maintain their quality over time. Ensure the concentrate is sealed in airtight containers to prevent exposure to air, which can lead to oxidation and degradation of the product.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
