42° ± 1° (Uncorrected for acidity)
|Acidity @8.1° Brix||<0.60% w/w as Citric acid (May be affected by seasonal variation)|
|Acidity @8.1° Brix||<0.58% w/w as Malic acid (May be affected by seasonal variation)|
|pH@8.1° Brix||5.4 - 6.20|
|Solids @8.1° Brix||<1.0%|
|Hunter Scale (8° Brix)||
L: >35.0 (Target >43)
b:.20.0 (Target > 23)
(Measured using Spectrophotometer CM-3500D)
|Flavour||Typical yellow carrot flavour. No off flavours or aromas|
|Stability||The reconstituted juice typically shows uniform suspension with no signs of clear supernatant and minimal precipitate or floc-like material after standing 24 hours at room temperature|
|Total Plate Count||<10,000cfu/g|
|Total Yeast & Mould||<500cfu/g|
|E.coli||Not Detected (<3 MPN/g)|
|Total Coliforms||Not Detected (<3 MPN/g)|
|Alicyclobacillus||Negative / 25g|
To ensure maximum retention of the products attributes, cold storage at less than -18°C is recommended for a period of 36 months.
Yellow Carrot juice concentrate is manufactured from sound process grade yellow carrots. The extracted juice is acidified, 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 yellow carrot juice concentrate shall be in the accordance with good manufacturing practices under strict sanitary conditions. The extracted juice is prepared using all stainless steel equipment and stringent quality assurance procedures are enforced throughout manufacturing.
At 8.1° Brix : Yellow carrot juice from concentrate (100%)
Product must comply to KOSHER