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Apple Fruitsweetness (160001000001)
Apple Fruitsweetness (160001000001) is a clear, white to light yellow viscous liquid made by removing water from demineralized or deionized apple juice obtained from pressing of sound and ripe apples. It has a neutral flavor and taste with a sweet profile. This concentrate functions as a flavoring agent and is ideal for applications in 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
Other characteristics
- Flavor
- Apple
- Neutral
- Labeling Claims
- Allergen-free, Non-GMO
- Allergen-free
- Non-GMO
- Certifications & Compliance
Regulation (EU) No. 1829/2003, Regulation (EU) No. 1830/2003
- Taste
- Neutral
- Markets
- Food & Nutrition
- Appearance
Typical, clear, white to light yellow, viscous liquid
- Shelf LIfe
- 24 months (at -18°C)
- Technology
- Food Ingredients
- Flavor Family
- Fruit Flavors
- Ingredient Name
- Apple Juice Concentrate
- Flavor Ingredients
- Concentrates
- Food Ingredients Features
- Sweet taste
- Food Ingredients Functions
- Flavoring Agent
- Certifications and Compliance
- Regulation (EU) No. 1829/2003
- Regulation (EU) No. 1830/2003
Technical data
Table 1 of 2
10 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Soluble Solids Content | 69.5 - 70.5 | °Bx | Refractometric |
| Total Acidity (as malic acid, at pH 8.1) | max. 0.2 | % | Titration |
| pH value | 3.0 - 4.2 | — | 20g conc. + 20g dest. H₂O |
| Single Strength | 11.5 | °Bx | Pycnometric |
| Absorption (at 440 nm) | max. 0.03 | AU | Photometric |
| Turbidity (at 100% juice strength) | max. 2.0 | NTU | — |
| Fructose Content (in % of dry matter) | 55 | % | HPLC |
| Glucose Content (in % of dry matter) | 20 | % | HPLC |
| Sucrose Content (in % of dry matter) | 10 | % | High-Performance Liquid Chromatography |
| Sorbitol Content (in % of dry matter) | 3 | % | HPLC |
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 |
