Shelf Life
Location
Seasons
(A) PHYSICAL PARAMETERS: Viscosity 1.0 - 1.5 Pa.s Density 1.0 - 1.2 g/cm³ Uniformity Uniform Consistency Consistent Color Natural Color Appearance No discoloration Rehydration Rate ? 80% % Shrinkage ? 5% % Firmness ? 5 N (B) CHEMICAL PARAMETERS: Pectin Content ? 1.5 % Total Soluble Solids (TSS) Oct-20 °Brix pH 3.5 - 4.5 Acidity ? 0.5 % Lead ? 0.1 mg/kg Cadmium ? 0.05 mg/kg Arsenic ? 0.05 mg/kg Mercury ? 0.01 mg/kg Pesticide Residue ? 0.01 mg/kg Allergen Testing Negative Energy 200 - 500 kcal Protein ? 10 g Carbohydrates ? 60 g Sugars ? 15 g Total Fat ? 20 g Saturated Fat ? 5 g Trans Fat ? 0.5 g Dietary Fiber ? 5 g Vitamin A ? 500 µg Vitamin C ? 30 mg Calcium ? 200 mg Iron ? 10 mg (C) MICROBIOLOGICAL ANALYSIS: Total Plate Count ? 10^4 CFU/g Yeast and Mold Count ? 10^2 CFU/g E. coli Absent CFU/g Salmonella Absent Presence/25g Staphylococcus aureus Absent CFU/g Listeria monocytogenes Absent Presence/25g Coliforms ? 10 CFU/g
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