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Red Grape Juice Concentrate (1101205400101)
Red Grape Juice Concentrate (1101205400101) is a concentrated liquid made by removing water from red grape juice obtained from pressing sound and ripe grapes. It functions as a flavoring agent and imparts a rich grape 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
- Red Grape Juice Concentrate
- Labeling Claims
- Allergen-free, Non-GMO
- Allergen-free
- Non-GMO
- Certifications & Compliance
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
- Typical, clear, red, viscous liquid
- Shelf LIfe
- 24 months (at -18°C)
- Technology
- Food Ingredients
- Flavor Family
- Fruit Flavors
- Flavor Ingredients
- Concentrates
- Food Ingredients Features
- Imparts Flavor
- Food Ingredients Functions
- Flavoring Agent
- Certifications and Compliance
- Regulation (EU) No. 1829/2003
- Regulation (EU) No. 1830/2003
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Soluble Solids Content | 64.5 - 65.5 | °Bx | Refractometric |
| Total Acidity (as malic acid, at pH 8.1) | 0.5 - 1.5 | % | Titration |
| pH value | 3.0 - 4.2 | — | 20g conc. + 20g dest. H₂O |
| Single Strength | 15.9 | °Bx | Pycnometric |
| Color Intensity (at 520 nm) | 2.5 - 5.0 | AU | photometric using Mc. Ilvaine buffer solution pH 3.2 |
| Total Sulfur Dioxide Content | max. 10 | mg/lt | IFU 7 |
| Turbidity (at 20% juice strength) | max. 5.0 | 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 |
