Limon Suyu
Limon suyu, limon püresi veya limon konsantresinin su, şeker ve izin verilen katkı maddeleri ile ısı yardımıyla karıştırılmasıyla elde edilen ve istenilen konsantrasyona ulaşınca fiziksel yöntemlerle depolanan ve paketlenen bir üründür.
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 |
