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News Tangerine Orange Sacs

fitbcha

New member
Joined
Aug 6, 2020
Messages
3
Age
34
Location
ankara
#1
Tangerine orange sacs is produced by fresh Honey tangerine as raw material, it is mainly used in production of orange beverage.
1. Sensory Specification
Table 1-Sensory Specification
ItemsSpecification
CoulorOrange yellow or golden yellow, is similar to the coulor of citrus, and with the clear syrup.
Taste and FlavorOriginal orange aroma, taste and flavor
FormIn the form of plump sac
2. Physiochemical Specifications
Table 2-Physiochemical Specification
ItemsSpecification
Total Arsenic(As) (mg/kg)鈮?.01
Lead (Pb) (mg/kg)鈮?.1
Copper(Cu) (mg/kg)<1.0
Tin(Sn) (mg/kg)鈮?50
Solid Contents (%)70
Brix (%)4-8 According to customers' requirement
Total Acid (%)0.2-0.7
PH Value2.8-4.2
3. Microbiological Specifications
Table 3-Microbiological Specifications
ItemsSpecification
Aerobic Bacterial Count (cfu/mL)Commercial Sterility
Coliform Bacteria (cfu/mL)Commercial Sterility
Mould (cfu/mL)Commercial Sterility
Yeast (cfu/mL)Commercial Sterility
Pathogenic Bacterial, Salmonella, Shigellae, Staphylococcus AureusNone
4. Shelf life: Two years from production date.Tangerine Orange Sacs
website:http://www.tcf-mos.com/tangerine-orange-sacs/