During harvest period, customized product with required specification can be ordered.
Preservation: aseptic and frozen.
Haven’t found what you were looking for? Contact us and we will work with you to develop the best product.

Fruit Concentrates

Apple
Sour Cherry
Grape
Pomegranate
Peach
Apricot
Lemon and Lime

Apple Juice Concentrate (AJC)

Specification

Natural

Brix

70±2

PH

3.0-4.0

Acidity

1.35-2.0

Alcohol

<3.0 g/l

Clarity

>=95

Color

>=45

Density

1.35-1.37

N.T.U

<3.0

Lactid Acid

<0.4 g/l

Starch

Negative

Pectin

Negative

T.P.C

Negative

Mold

Negative

Yeast

Negative

Patolin

<50ppb

Sour cherry juice concentrate (SCJC)

Specification

Natural

Brix

65±2

PH

3.0-3.5

Acidity

6.0-10.0

Alcohol

<3.0 g/l

Clarity

Colour

Density

N.T.U

<3.0

Lactid Acid

Starch

Negative

Pectin

Negative

T.P.C

Negative

Mold

Negative

Yeast

Negative

Patolin

Grape juice concentrate(GJC)

Specification

Natural

Brix

70±2

PH

3.4-3.9

Acidity

1.3-1.8

Alcohol

<3.0 g/l

Clarity

>=95

Colour

>=45

Density

1.34-1.38

N.T.U

<3.0

Lactid Acid

Starch

Negative

Pectin

Negative

T.P.C

Negative

Mold

Negative

Yeast

Negative

Patolin

Pomegranate juice concentrate (PJC)

Specification

Natural

Brix

65±1

PH

2.8-3.3

Acidity

5.0-7.0

Alcohol

<3.0 g/l

Clarity

Colour

Density

1.34-1.36

N.T.U

Negative

Lactid Acid

Starch

Negative

Pectin

Negative

T.P.C

Negative

Mold

Negative

Yeast

Negative

Patolin

Fruit Puree & Paste

Apple
Pomegranate
Date
Peach
Apricot
Pear
Tomato


Description


Single Strength


Double Strength


Brix


PH


Acidity


Brix


PH

Acidity


Apple puree


10-12


3.7+0.5


0.18-0.4


32-34


3.7+0.5


0.4-0.6



Pear puree



13-15


3.7+0.5



0.18-0.4



28-30


3.7+0.5



0.4-0.6


Plum puree


9-11


3.8+0.5


0.6-0.9


28-30


3.8+0.5


1.8-2.2


Apricot puree


10-12


4.9+0.3


0.2-0.3


28-30


4.5+0.5


0.7-1.2


Peach puree


9-11


4.75+0.5


0.5-0.7


28-30


4.75+0.5


0.9-1.4

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