Product Technical Specifications:

Banana Puree Technical Specifications
No.	Characteristics	Measurement Limit
1	Appearance	The texture of banana puree should be uniform, homogeneous and without chopped pieces of banana.
2	Taste and Smell	Banana Puree should have its own taste and smell and be free of any foreign taste and smell, sourness, moldiness and burning.
3	Color	Banana puree should have a natural color specific to the banana fruit and according to the brix degree of the banana puree, from cream to light brown.
4	Foreign Material	Negative
5	Brix at 20 Degrees Celsius (grams per hundred grams)	Min 19
6	Total Acidity in terms of Citric Acid (gram percentage gram)	0.1-0.8
7	PH	4-5.5
8	Sucrose (grams per kilogram)	Max 7
9	Regenerating Sugars (grams per hundred milliliters)	Min 7
10	Ethyl Alcohol after the product reaches natural Brix (grams per hundred milliliters)	Max 0.15
11	Formalin Number (milliliters per hundred milliliters)	Min 20
12	Free sulfur anhydride SO₂ after dilution and reaching natural concentration (mg/kg)	Max 10
13	Hydroxymethylfurfural (mg/kg)	Max 0.6

Microbiology:

Microbiology of Banana Puree
Measurement Limit	Unit	Characteristics	No.
100	(cfu/ml)	Lactic Acid Bacteria	1
10	(cfu/ml)	Acid Resistant Bacteria	2
10	(cfu/ml)	Mold	3
10	(cfu/ml)	Yeast	4