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FruitSmart, Inc. Red Sour Cherry Juice Clarified
FruitSmart, Inc. Red Sour Cherry Juice Clarified is produced from quality red sour cherries to retain the characteristics of fresh red sour cherry juice. This juice is locally sourced, and only the best raw materials are used. It is ideal for a wide range of applications, including hard ciders, brews, wine, spirits, and natural and premium juices and beverages. This product is processed, packaged, and shipped in accordance with current Good Manufacturing Practices and in compliance with the United States Food, Drug, and Cosmetic Act of 1938, as amended.
Product families
Applications
Food & Nutrition — Beverage
- Beer Brewing
- Juice & Juice Drinks
- Liquor & Spirits
- Oenology
- Other Non-Alcoholic Beverages
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Fruit Products & Extracts
Other characteristics
- Features
Antioxidant Properties, High Quality, Low Calorie, Rich in Minerals, Rich in Vitamins, Sweet taste
- Ingredient Name
- Red Sour Cherry Juice
- Labeling Claims
- Clean Label, Kosher, Natural, Naturally Derived
- Clean Label
- Kosher
- Natural
- Naturally Derived
- Certifications & Compliance
- Kosher, cGMP
- Flavor
- Typical red sour cherry juice
- Markets
- Food & Nutrition
- Shelf LIfe
- 36 Months
- Ingredient
- Red Sour Cherry Juice
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Pails
- Ingredient Origin
- Natural Origin
- Food Ingredients Features
- Antioxidant Properties
- High Quality
- Low Calorie
- Rich in Minerals
- Rich in Vitamins
- Sweet taste
- Certifications and Compliance
- Kosher
- cGMP
- Food and Nutrition Applications
- Alcoholic Beverages
- Beer
- Juices
- Wine
Technical data
Table 1 of 2
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Brix | 12 - 16 | Degree | AOAC 932.13 |
| pH | 3.4 - 4.0 | — | pH meter |
| Titratable Acidity | 0.50 - 1.5 | — | AOAC 942.15 |
| Turbidity | max. 100 | — | Turbidimeter |
Table 2 of 2
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Plate Count | max. 1,000 | cfu/g | AOAC Method 990.12 |
| Mold | max. 50 | cfu/g | AOAC Method 997.02 |
| Yeast | max. 500 | cfu/g | AOAC Method 997.02 |
