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Organic Apple Juice Concentrate Medium Acid (1201103000501)
Organic Apple Juice Concentrate Medium Acid (1201103000501) is a concentrated liquid made by removing water from apple juice obtained from pressing sound and ripe apples. It functions as a flavoring agent and imparts a balanced apple flavor, making it ideal for beverages like juice and juice drinks. Its liquid form ensures seamless integration into formulations.
Properties
- Physical Form
- Liquid
Product families
Applications
Food & Nutrition — Beverage
- Juice & Juice Drinks
Product Families
Food Ingredients — Taste & Flavor
- Flavor Ingredients
Food Ingredients — Whole Foods, Extracts & Premixes
- Fruit Products & Extracts
Other characteristics
- Ingredient Name
- Apple Juice Concentrate
- Labeling Claims
Allergen-free, Nanomaterials-free, Non-GMO, Organic; Allergen-free; Nanomaterials-free; Non-GMO; Organic
- Certifications & Compliance
Organic Certified, Regulation (EU) No. 1829/2003, Regulation (EU) No. 1830/2003
- Taste
- Typical for the named fruit
- Flavor
- Typical for the named fruit
- Markets
- Food & Nutrition
- Appearance
- Clear, typical, red viscous liquid
- Shelf LIfe
- 6 months (at 4-6°C)
- Technology
- Food Ingredients
- Flavor Family
- Fruit Flavors
- Flavor Ingredients
- Concentrates
- Food Ingredients Features
- Imparts Flavor
- Food Ingredients Functions
- Flavoring Agent
- Certifications and Compliance
- Organic Certified
- Regulation (EU) No. 1829/2003
- Regulation (EU) No. 1830/2003
Technical data
Table 1 of 2
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Soluble Solids Content | 69.0 - 70.5 | °Bx | Refractometric |
| Total Acidity (as malic acid, at pH 8.1) | 2.0 - 3.0 | % | Titration |
| pH value | 3.0 - 4.2 | — | 20g conc. + 20g dest. H₂O |
| Single Strength | 11.2 | °Bx | Pycnometric |
| Absorption (at 420 nm) | 0.20 - 0.75 | AU | Photometric |
| Turbidity (at 100% juice strength) | max. 3.0 | NTU | — |
Table 2 of 2
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Viable Count (aseptically) | max. 30 | cfu/ml | Plate Method |
| Yeasts Count (aseptically) | max. 10 | CFU/ml | Plate Method |
| Mold Count (aseptically) | max. 10 | CFU/ml | Plate Method |
| Total Viable Count (non-aseptically) | max. 300 | cfu/ml | Plate Method |
| Yeasts Count (non-aseptically) | max. 100 | CFU/ml | Plate Method |
| Mold Count (non-aseptically) | max. 100 | CFU/ml | Plate Method |
