CLEAR CONCENTRATED
BRIX (ref 20°C) | min. 11.5 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. 11.0 max. 16 |
Anthocyans | - |
GPL | - |
Use | 100% Juices |
Microbiological characteristics | |
Total bacteria count | meno di 1000 UFC/g |
Yeasts | meno di 300 UFC/g |
Moulds | meno di 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 | |
CLOUDY CONCENTRATED
BRIX (ref 20°C) | min. 11.5 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. 11.0 max. 16 |
Anthocyans | - |
GPL | - |
Use | 100% Juices |
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 | |
BLOND ORANGE
BLOOD ORANGE
