Date Syrup
08041090Date Syrup is a product that is obtained by industrial methods with the help of water and heat, water-soluble solids from the ripe fruit of different varieties of dates with the scientific name Phoenix Dactylifera L from the Palmacea family. In the preparation of Date Syrup, they use the pericarb of different varieties of soft and ripe date fruits by mechanical method or with the help of water and heat in common devices in the industry.
Product Technical Specifications:
Date Syrup Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Taste and Smell | Date Syrup should have its own taste and smell and be free of any foreign taste and smell, sourness, moldiness and burning. |
2 | Color | The color of date juice should be from light brown to dark brown. |
3 | Foreign Material | Negative |
4 | Brix at 20 Degrees Celsius (grams per hundred grams) | Min 70 |
5 | Acidity (according to weight percentage of acetic acid) | 0.3-1.3 |
6 | PH | 4.2-6 |
7 | Ash (weight percentage) | Max 1.5 |
8 | Regenerating Sugars (grams per hundred milliliters) | Min 57 |
9 | Non - Regenerating Sugars (grams per hundred milliliters) | Max 4 |
10 | The Ratio of Fructose to Glucose | Min 0.3 |
Microbiology:
Microbiology of Date Syrup | |||
Measurement Limit | Unit | Characteristics | No. |
5*102 | (cfu/gr) | Counting of Mesophyll Bacteria | 1 |
Negative | (cfu/gr) | Coliform bacteria | 2 |
10 | (cfu/gr) | Mold | 3 |
10 | (cfu/gr) | Yeast | 4 |
The Maximum Amount of Metal Pollutants:
The Maximum Amount of Metal Pollutants in Date Syrup | |||
Measurement Limit | Unit | Characteristics | No. |
0.3 | (Mg/Kg) | Arsenic (AS) | 1 |
0.3 | (Mg/Kg) | Lead (Pb) | 2 |
5 | (Mg/Kg) | Copper (Cu) | 3 |
200 | (Mg/Kg) | Tin (Sn) | 4 |
5 | (Mg/Kg) | Zinc (Zn) | 5 |
40 | (Mg/Kg) | Iron (Fe) | 6 |
Storage Conditions: Date Syrup should be stored at temperatures below 0°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
| Serving Size | 100g |
|---|---|
| Calories | 270 |
| Total Fat 0g | 0% |
| Sodium 50mg | 2% |
| Total Carbohydrate 65g | 24% |
| Dietary Fiber 5g | 18% |
| Protein 15g | 30% |
| Iron 0mg | 0% |
| Calcium 50mg | 4% |
| Potassium 525mg | 11% |
