|Brix||65° ± 1° (Uncorrected for acidity)|
|Acidity @8.1° Brix||<12% w/w as Citric acid (As occurring) - Target 7-11%|
|pH @8.1° Brix||3.30 -3.90 - Target 3.7-3.8|
|Solids @8.1° Brix||<0.2%|
|Clarity (JPNZ Method)||Transmittance >50.0% at 650nm (U-2900 Spectrophotometer)|
|Flavour||Carrot flavour. No off flavours or aromas|
|Stability||The reconstituted juice typically shows uniform suspension with no signs of floc-like material after standing at room temperature for 24 hours.|
|Total Plate Count||<1000cfu/g|
|Total Yeast & Mould||<300cfu/g|
|E.coli||Not Detected (<3 MPN/g)|
|Total Coliforms||Not Detected (<3 MPN/g)|
|Salmonella||Not Detected / 25g|
|Total Anthocyanin||>540mg/100g (50mg/100gm at 6 Brix)|
|GM Status||Non GM|
|TAB||Not detected JPNZ method (Below 300/ml Customer method)|
To ensure maximum retention of the products attributes, cold storage at less than -18°C is recommended for a period of 36 months.
Clarified Purple Carrot Juice Concentrate is manufactured from sound process grade purple carrots. The extracted juice is pH corrected by addition of citric acid, filtered, pasteurised, evaporated, packed and frozen.The concentrate does not contain added sugar, preservative, colourings or flavourings.
All raw materials and the process employed in the preparation of purple carrot juice concentrate shall be in the accordance with good manufacturing practices under strict sanitary conditions. The extracted juice is prepared using stainless steel equipment and stringent quality assurance procedures are enforced throughout manufacturing.
Ingredients: Purple Carrot (99.5%), Citric Acid ( 0.5%)