CHEMICAL-PHYSICAL: | VALUE | METHOD |
Soluble Solids, Brix? | 70 - 71 | AOAC 932.12, 16th. Ed. |
AAcidity (as Malic) | 1,0 - 2,0 % | AOAC 942.15B, 16th. Ed. |
Turbidity | max. 5 NTU | Hach Ratio turbidimeter |
Clarity (@ a 625 nm) | min. 90 % | Spectronic 20 Genesys |
Color (@ a 440 nm) | 50 - 80 % | Spectronic 20 Genesys |
Insoluble Solids | none | AOAC 922.10, 16th. Ed. |
Pectin | negative | AOAC 22.053, 12th. Ed. |
Starch | negative | AOAC 925.38, 15th. Ed. |
Patulin | max. 50 ppb. | AOAC 974.18, 15th. Ed. |
MICROBIOLOGY: | RESULTS | METHOD |
Total Plate Count | less than 500 per gram | AOAC 966-23 |
Yeasts and Molds | less than 500 per gram | AOAC |
Heat Resistant Molds | negative | AOAC |
Thermoduric Acidophilic Bacilli | negative | AOAC |
MAINLY WILLIAM'S - ANJOU'S - PACKAM'S
Type: | Concentrate |
Primary Ingredient: | Pear |
Category: | Juice, Fruit Juice |
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