Sekanjabin Syrup
Sekanjabin Syrup is one of the oldest traditional drinks in Iran. Sekanjabin is prepared from the combination of vinegar and Engbin, which is obtained by heating until it reaches the desired concentration, and it is packed and stored by physical methods. Sacanjabin syrup is very useful. In traditional medicine, it is emphasized to drink this syrup in the hot seasons of the year.
Product Technical Specifications:
Sekanjabin Syrup Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Taste and Smell | Sekanjabin 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 68 |
5 | Density at 20 degrees Celsius | Min 1.3 |
6 | Total Sugar (weight percentage) | Max 72 |
7 | Total Ash (weight percentage) | Max 0.3 |
8 | Alkalinity of Ash (grams per liter) | Min 0.4 |
9 | PH | Max 4 |
10 | Sulfuric Anhydride SO2 Residue (mg/kg) | Max 10 |
Microbiology:
Microbiology of Sekanjabin 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: Sekanjabin Syrup should be stored in a dry and cool place. The suitable storage temperature for storing Sekanjabin 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
