Plum Puree
20079990Plum Puree is a product that is obtained from whole and ripe or peeled red plums without removing the juice, without adding any natural or artificial colors and sweeteners. In the preparation of plum puree, processes such as crushing, grinding, smoothing the edible parts, and also passing through sieves with a maximum pore diameter of 0.841 mm and separating the skin, core and coarse tissue are performed.
Product Technical Specifications:
Plum Puree Technical Specifications | |||
No. | Characteristics | Measurement Limit | |
Unconcentrated Plum Puree | Concentrated Plum Puree | ||
1 | Foreign Material | Negative | Negative |
2 | Brix at 20 Degrees Celsius (Soluble solids in water) grams per hundred grams | Min 9 | Min 20 |
3 | Solids insoluble in water (gram percentage) | Max 1 | Max 2 |
4 | Total Ash (gram percentage) | 0.15-0.5 | 0.3-1 |
5 | Acidity in terms of Malic Acid (gram percentage) | 0.8-1.5 | 2-4.5 |
6 | PH | 2.6-3.8 | 2.6-3.8 |
7 | Regenerating Sugars (grams per hundred milliliters) | Min 4 | Min 10 |
8 | Ethyl Alcohol after the product reaches natural Brix (grams per Kg) | Max 1.5 | Max 1.5 |
9 | Formalin Number (milliliters per hundred grams) | Min 15 | Min 25 |
10 | Sucrose (grams per hundred milliliters) | Max 0.5 | Max 1 |
11 | Hydroxymethylfurfural after the product reaches natural brix (mg/kg) | Max 0.6 | Max 0.6 |
12 | Free sulfur anhydride SO2 after dilution and reaching natural concentration (mg/kg) | Max 10 | Max 10 |
13 | Ash Alkalinity in Terms of Potassium Carbonate (gram percentage) | 0.05-.4 | 0.2-0.8 |
Microbiology:
Microbiology of Plum 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 |
The Maximum Amount of Metal Pollutants in Plum Puree | |||
Measurement Limit | Unit | Characteristics | No. |
0.2 | (Mg/Kg) | Arsenic (AS) | 1 |
0.3 | (Mg/Kg) | Lead (Pb) | 2 |
5 | (Mg/Kg) | copper (Cu) | 3 |
5 | (Mg/Kg) | Zinc (Zn) | 4 |
15 | (Mg/Kg) | Iron (Fe) | 5 |
150 | (Mg/Kg) | Tin (Sn) | 6 |
Storage Conditions: Plum Puree 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
