Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredients
- Apple Juice Concentrate
- Technologies
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Purpose/Intended Use
- A food product for general use in the production of juices, nectars and beverages and for the production of wine products for the general public, except for children under 3 years of age.
- Base for production of: juices, beverages and wine.
Properties
- Color
- Physico-Chemical Properties
- Appearance
Clear, typical for apples, golden-amber/clear, typical of sour apples, golden-amber color.
- Taste and Flavor
Characteristic for fruit (group of fruit), slightly modified by the technological process/typical for fresh, ripe apple, slightly modified by the technological process.
- Color
Characteristic for a fruit (group of fruits), slightly changed by the technological process/clear golden-amber juice, typical for the fruits.
| Value | Units | Test Method / Conditions | |
| Refractometric Extract (20ºC) | 70 - 72 (±0.5) | - | - |
| Apples Acidity | According to the contract | - | - |
| Clarity Assessed Nephelometrically | max. 3 | NTU | - |
| D/L Lactic Acid | max. 0.5 | g/l | - |
| Patulin | max. 50 | µg/l | - |
| Fumaric Acid | max. 5.0 | mg/l | - |
| Hydroxymethylfurfural | max. 20.0 | mg/l | - |
| Starch | None | - | - |
| Pectin | None | - | - |
Regulatory & Compliance
- Certifications & Compliance
- Certifications
- Content of heavy metals: The content of chemical contaminants (arsenic and heavy metals) does not exceed the limits of the AIJN Code of Practice.
- GMO content: GMO free
- Allergen content: The product does not contain allegrens.
- Radiation: The product was not subjected to radiation.
Technical Details & Test Data
- Technological Process
The product is obtained from the raw material (apple fruit) by pressing with enzymes, pasteurized, clarified with the addition of clarifying agents and filtration, with the addition of filter additives approved for the production of foodstuffs, at the last stage of production it is concentrated, the finished product is cooled and stored at controlled temperature in a frozen or liquid form.
The product is obtained from raw materials (apples) through the pressing process with the use of enzymes. It is pasteurized, clarified with addition of enzymes, fining agents and filtration additives approved in the food production, finally concentrated, cooled and stored in controlled temperature.
- Microbiological Parameters
- The general number of microbes [CFU / g]: max. 1000, As per customer's requirements.
- Yeasts: max. 500, As per customer's requirements.
- Mold: max. 50, As per customer's requirements.
Packaging & Availability
- Packaging/Containers
Aseptically or non-aseptically: Bulk in a tank or metal barrel, good pack, flexitank, bag in box, bin, iso tanks, jerry cans.
Storage & Handling
- Shelf Life
- 24 months from the production date: Storage temperature ≤ -18°C
- 24 months from the production date: Storage temperature ≤ 6°C
- 24 months from the production date stored in temperature below ≤ 18°C
- 24 months from the production date stored in temperature below ≤ 6°C
- 24 months from the production date stored in temperature from 15 to 20°C
- Storage Conditions
- Storage temperature in frozen form: Storage temperature ≤ 6°C
- Storage temperature in liquid form: Storage temperature ≤ 6°C
- Storage temperature under aseptic conditions 15 to 20°C
- Temperature in a cold storage chamber: ≤ 6°C
- Temperature in a storage chamber: ≤ 6°C
- Inaseptic containers from 15 to 20°C