Kiwi Juice Concentrate
20098990Kiwi Juice 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 kiwi tree with the scientific name Actinidia deliciosa L. by physical methods until reaching the desired concentration and stored by physical methods. Kiwi Juice Concentrate is exported to various factories and other countries as a raw material for many products.
Product Technical Specifications:
Kiwi Juice Concentrate Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Color | Kiwi Juice Concentrate should have a natural color, specific to kiwi fruit, from deep green to pale green. |
2 | Taste and Smell | Kiwi Juice 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) | Min 50 |
5 | Dry residue (grams per hundred grams) | Min 55 |
6 | Total Acidity in Terms of Citric Acid (grams per hundred grams) | Max 10 |
7 | PH | 2.7-3.8 |
8 | Regenerating Sugars (grams per hundred milliliters) | Min 35 |
9 | Ethyl Alcohol after the product reaches natural Brix (grams per hundred ml) | Max 0.15 |
10 | Formalin Number (milliliters per hundred milliliters) | Min 30 |
11 | Sucrose (grams per hundred milliliters) | Max 5 |
12 | Free sulfur anhydride SO2 after dilution and reaching natural concentration (mg/kg) | Max 10 |
13 | Hydroxymethylfurfural after Reaching Natural Brix (mg/kg) | Max 0.6 |
Microbiology:
Microbiology of Kiwi 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: Kiwi Juice Concentrate 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
