Enhanced TDS
Identification & Functionality
- Ingredient Name
- Technologies
- Product Families
- Composition
Orange juice powder, Mono & diglycerides of fatty acids.
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Equivalence Statement
1 kg of product is made from an average of 9.1 kg juice at 11 °Brix.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Soluble In
- Appearance
- Dry free yellow flowing granules
- Parameters for Positive Release
Value Units Test Method / Conditions Yeasts and Molds Count max. 100 per g ISO 21527: 2008 Water Content max. 3.0 % Karl-Fisher titration (01.04.21) Water Activity max. 0.5 % Water activity meter (01.04.20) Total Plate Count max. 5,000 per g ISO 4833-1: 2013 Titratable Acidity 6.0 - 9.5 % 4.4.01.01.04.15-1-citric acid mono. Staphylococcus Aureus Negative per g ISO 6888-3: 2003-2004 Sensory Evaluation Conform - Sensory (04.08.02) Salmonella Negative per 50g ISO 6579-1 2017 Particles (14 Mesh, 1400 micron) min. 100 % Sieve (01.03.25) Listeria Monocytogen Negative per 25g ISO 11290-1: 2017 Escherichia coli Negative per g ISO 7251: 2005 Enterobacteriaceae Negative per g ISO 21528-1: 2017 Coliforms Negative per g ISO 4831: 2006 Clostr Perfringens max. 100 µg/kg ISO 7937: 2004 Bacillus Cereus max. 1,000 per g ISO 7932: 2004
Regulatory & Compliance
- Certifications & Compliance
Storage & Handling
- Shelf Life
- 1,092 days
- Storage Condition
- Dry, preferably full, hermetically sealed
- Temperature conditions: Cool 10-18°C (50-65°F)
- Handling: Protect against light., <60% humidity