Product Technical Specifications:

Pineapple Syrup Technical Specifications
No.	Characteristics	Measurement Limit
1	Taste and Smell	Pineapple 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 60
5	Total Acidity in terms of Citric Acid (grams per hundred milliliters)	Min 0.8
6	Density at 20 degrees Celsius	Min 1.32
7	Total Sugar (weight percentage)	Max 55
8	Total Ash (weight percentage)	Max 0.3
9	Dry Residue (weight percentage)	Min 68
10	Formalin (milliliters in 100 milliliters)	Min 6
11	PH	Max 3.2
12	Sulfuric Anhydride SO₂ Residue (mg/kg)	Max 10

Microbiology:

Microbiology of Pineapple 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

The Maximum Amount of Metal Pollutants in Pineapple Syrup
Measurement Limit	Unit	Characteristics	No.
0.100	(Mg/Kg)	Arsenic (AS)	1
0.2	(Mg/Kg)	Lead (Pb)	2
200	(Mg/Kg)	Tin (Sn)	4