Сироп из ананаса
20079996Сироп из ананаса — это продукт, получаемый путем смешивания ананасового пюре или концентрата ананаса с водой, сахаром и разрешенными добавками с помощью нагревания до достижения желаемой концентрации, а затем хранения и упаковки физическими методами.
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:
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 |
