Apple Puree
20079990Apple Puree is a non-fermented but fermentable product that is obtained with appropriate processes such as crushing, grinding, smoothing the edible parts of the year's fruit and fully ripe or peeled apple tree with the scientific name Malus Domestica Borkh without removing the fruit juice, without adding any Natural and artificial colors and sweeteners. Concentrated apple puree is obtained by physically removing water (using suitable physical methods) from unconcentrated fruit pulp until reaching the desired concentration and in order to increase Brix, without adding any natural and artificial colors and sweeteners, so that The minimum brix of concentrated apple puree is 50% more than the value determined for apple juice or unconcentrated apple puree.
Product Technical Specifications:
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:
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 |
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
