Product Technical Specifications:

Carrot Puree Technical Specifications
No.	Characteristics	Measurement Limit
1	Appearance	The texture of Carrot Puree should be uniform, homogeneous and without chopped pieces of carrot
2	Taste and Smell	Carrot Puree should have its own taste and smell and be free of any foreign taste and smell, sourness, moldiness and burning.
3	Color	Carrot Puree should have a natural color and special to the variety of carrot used in orange, yellow and purple colors.
4	Foreign Material	Negative
5	Brix at 20 Degrees Celsius (grams per hundred grams)	Min 7
6	Total Acidity in Terms of Citric Acid (gram percentage gram)	Max 0.3
7	PH	4.5-6
8	Regenerating Sugars (grams per hundred milliliters)	Min 10
9	Ethyl Alcohol after the product reaches natural Brix (grams per hundred grams)	Max 0.15
10	Formalin Number (grams per hundred milliliters)	10-40
11	Carotenoids (mg/kg)	30-300
12	Glucose (grams per kilogram)	3-18
13	Fructose (grams per kilogram)	3-15
14	Glucose to fructose ratio	0.9-1.5
15	Sucrose (grams per kilogram)	20-50
16	Hydroxymethylfurfural after the product reaches natural brix (mg/kg)	Max 20
17	Free sulfur anhydride SO₂ after dilution and reaching natural concentration (mg/kg)	Max 10

Microbiology:

Microbiology of Carrot Puree
Measurement Limit	Unit	Characteristics	No.
1	(cfu/ml)	Lactic acid bacteria	1
1	(cfu/ml)	Acid Resistant Bacteria	2
1	(cfu/ml)	Mold	3
1	(cfu/ml)	Yeast	4