Lemon Syrup
Lemon syrup is a product that is obtained by mixing Lemon puree or Lemon concentrate with water, sugar and permitted additives with the help of heating until it reaches the desired concentration and is stored and packaged by physical methods.
Product Technical Specifications:
Lemon Syrup Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Taste and Smell | Lemon Syrup should have its own natural taste and smell and should be free of any taste and smell caused by burning, fermentation, sourness and moldiness. |
2 | Color | Natural |
3 | Foreign Material | Negative |
4 | Brix at 20 Degrees Celsius (grams per hundred grams) | Min 65 |
5 | Total Acidity in terms of Citric Acid (grams per hundred milliliters) | Min 0.4 |
6 | Sucrose (weight percentage) | Max 40 |
8 | Formalin (milliliters in 100 milliliters) | Min 3 |
9 | PH | 2.3-3 |
10 | Sulfuric Anhydride SO2 Residue (mg/kg) | Max 10 |
Microbiology:
Microbiology of Lemon Syrup | |||
Measurement Limit | Unit | Characteristics | No. |
100 | (cfu/gr) | Aerobic Bacteria | 1 |
10 | (cfu/gr) | Acid Resistant Bacteria | 2 |
10 | (cfu/gr) | Mold | 3 |
50 | (cfu/gr) | Smophilic Yeasts | 4 |
Storage Conditions: Lemon Syrup should be stored in a dry and cool place. The suitable storage temperature for storing Lemon Syrup is between 0 and 5 degrees Celsius.
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
