Diced Crunchy Cranberries™
DICED CRUNCHY CRANBERRIES™ are whole superior grade cranberries, prepared from sound, mature berries of the commonly cultivated cranberry plant (Genus/species - Vaccinium macrocarpon), that are infused with a sugar cane syrup until an equilibrium Brix range is reached. The product is slowly baked using OSC proprietary drying process to achieve the desired crunchy texture. It is then diced in a hammermill until a specific grind size is achieved. The process conforms to all provisions of the Food, Drug and Cosmetic Act.
Product families
Applications
- Bakery
- Cereals & Snacks
- Confectionery
- Dairy
- Other Food Applications
Product Families
- Fruit Products & Extracts
Other characteristics
- Brand
- Diced Crunchy Cranberries
- Sugar Content
- 67.8 - 67.8 %
- Ingredient Name
- Cranberries, Diced
- Cranberries Diced
- Labeling Claims
- Natural, Naturally Derived
- Natural
- Naturally Derived
- Odor
- Characteristic
- Markets
- Food & Nutrition
- Labeling
All containers shall bear the following information: name of product including UPC, ingredients, net contents, manufacture date and/or lot number, best before date, Kosher OU, Halal - crescent M, Ocean Spray® name and address.
- Shelf LIfe
- 18 Months
- Ingredient
- Sunflower Oil, Cane Sugar, Cranberry
- Technology
- Food Ingredients
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage and Handling
Store in a cool, dry atmosphere, not to exceed 65°F (18°C) with relative humidity less than 70%. Protect product from excessive heat. Moisture absorption may cause physical and chemical property changes. Keep products in original container tightly closed after usage to avoid moisture absorption.. Estimated 18 months when stored in a cool dry place below 65°F (18°C) with less than 70% relative humidity.
- Packaging Information
Enclosed in a sealed 4.0 mil co-extruded low-high-low density poly liner inside a double walled corrugated box. Net weight: 15 lbs. (6.8 kgs.)
- Food and Nutrition Applications
- Panned Confectionery
- Snacks
- Yogurt
Technical data
Table 1 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Retained on 1/4" Mesh Screen (6.3mm) | max. 3 | % | Ro-Tap (1 minute) |
| Oil Content | max. 2.5 | % | Hexane Extraction |
| Water Activity | 0.10 - 0.30 | — | Decagon |
| Approximate Piece Size | 1.0 - 8.0 | mm | Direct Measure |
| Through No. 10 Mesh Screen ( 2.0 mm) | max. 25 | % | Ro-Tap (1 minute) |
| Bulk Density | 0.40 - 0.55 | g/ml | — |
Table 2 of 3
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Enterobacteriaceae (EB) | max. 100 | cfu/g |
| Escherichia Coli | max. 10 | cfu/g |
| Aerobic Plate Count | max. 5000 | cfu/g |
| Mold Count | max. 250 | cfu/g |
| Yeast Count | max. 250 | cfu/g |
Table 3 of 3
31 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 352 | /100g |
| Calories (Fat) | 13 | /100g |
| Vitamin B1 (Thiamin) | 0.03 | mg/100g |
| Vitamin B2 (Riboflavin) | 0.05 | mg/100g |
| Vitamin B3 (Niacin) | 0.18 | mg/100g |
| Vitamin E (α-tocopherol) | 9 | mg/100g |
| Cholesterol | 0 | mg/100g |
| Iron Content | 0 | mg/100g |
| Vitamin D | 0 | mcg/100g |
| Sodium Content | 10 | mg/100g |
| Vitamin C | 0 | mg/100g |
| Total Carbohydrates | 96 | g/100g |
