BRIX (ref 20°C) | min. 10.5 max 15 |
Acidity (% weight/weight, citric acid anhyd) | min. 0.75 max 1.35 |
Formol index | min. 1.5 |
Pulp (% vol/vol) | min. 3 max 5 |
Ratio | min. 9 max 12 |
Anthocyans | - |
GPL | - |
Use | Juices 100% |
Microbiological characteristics | |
Total bacteria count | less than 1000 UFC/g |
Yeasts | less than 300 UFC/g |
Moulds | less than 10 UFC/g |
Nutritional Informations (refeered to 100 ml of reconstituted juice at 11°Brix) | |
Energetic Value | 44 Kcal / 188 Kj |
Carbohydrate | 9,6 g |
Sugar | 9,6 g |
Fibre | 0,3 g |
Fats | 0,1 g |
Proteins | 0,7 g |
Sodium | < 3mg |
Vitamin C | 30 mg * |
* about the 50% of the daily human needs |
BRIX (ref 20°C) | min. 59 max. 61 |
Acidity (% weight/weight, citric acid anhyd) | min. 5 max. 6 |
Formol index | - |
Pulp (% vol/vol) | min. 2 max. 4 |
Ratio | min. 9 max 12 |
Anthocyans | - |
GPL | - |
Use | Juices, beverage, nectar, fruit based beverage |
Microbiological characteristics | |
Total bacteria count | less than 1000 UFC/g |
Yeasts | less than 300 UFC/g |
Moulds | less than 10 UFC/g |
Nutritional Informations (refeered to 100 ml of reconstituted juice at 11°Brix) | |
Energetic Value | 44 Kcal / 188 Kj |
Carbohydrate | 9,6 g |
Sugar | 9,6 g |
Fibre | 0,3 g |
Fats | 0,1 g |
Proteins | 0,7 g |
Sodium | < 3mg |
Vitamin C | 30 mg * |
* about the 50% of the daily human needs |