Description
Fruit preparations containing whole and pulped fruit.
Typical application for ice cream and yoghurt.

Typical Fruit Variants
Strawberry, Blueberry, Peach, Fruit Salad, Apricot, Mixed Berry, Plum, Mango

Typical Product Analysis
Soluble Solids: 30.0 – 55.0°B @ 20°C
pH: 3.50 - 3.90 @ 20°C
Viscosity: 9.0 ± 2.0cm/30 sec @ 20°C

Microbiological
(a) Total Plate Count: Less than 1 colony forming unit per 1 gram
(b) Yeast and Mould: Less than 1 colony forming unit per 1 gram
(c) Coliform: Absent in 10 grams

Ingredients
Sugar, Water, Fruit (20-60%) - Fruit content and brix are mutually dependent on each other, Stabiliser, Preservative (optional), Flavour, Acidity Regulator

Storage Conditions
Store ambient (20°C), chilled (4°C), or frozen (-18°C)

Shelf Life
Six (6) to twelve (12) months under recommended storage conditions

Packaging
Product is to be packed into 20 litre bags in cartons or 200 litre bags in drums

NOTE: The range of values given is indicative only. Actual product parameters depend on specific product requirements.

return to top of page