Organic apple juice concentrate
Specifications
| ccProduct name | ORGANIC APPLE JUICE CONCENTRATE | |
| Sense Request | Color | Water White or Light Yellow |
| Flavor & Aroma | The juice should have weak apple characteristic flavor and aroma ,no peculiar smell | |
| Appearance | Transparent, no sediment and suspension | |
| Impurity | No visible foreign impurities. | |
| Physical & Chemical characteristics |
Soluble solid,Brix | ≥70.0 |
| Titratable acid (as citric acid) | ≤0.05 | |
| PH Value | 3.0-5.0 | |
| Clarity(12ºBx ,T625nm)% | ≥97 | |
| Color (12ºBx ,T440nm)% | ≥96 | |
| Turbidity(12ºBx)/NTU | <1.0 | |
| Pectin &Starch | Negative | |
| Lead （@12brix, mg/kg)ppmCopper（@12brix,mg/kg)ppmCadimum （@12brix,mg/kg)ppm Nitrate (mg/kg)ppm Fumaric acid （ppm） Lactic Acid (ppm) HMF HPLC (@Con. ppm) |
≤0.05 ≤0.05 ≤0.05 ≤5ppm ≤5ppm ≤200ppm ≤10ppm |
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| Packaging | 220L aluminum foil compound aseptic bag inner/open head steel drum outside NW±kg/drum 265kgs±1.3, GW±kg/drum 280kgs±1.3 |
|
| Hygienic Indexes | Patulin /（µg/kg） ≤10 TPC / (cfu/ml) ≤10 Coliform/( MPN/100g) Negative Pathogenic Bacterial Negative Mould/Yeast /(cfu/ml) ≤10 ATB （cfu/10ml） <1 |
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| Remark | We can produce according to customers' standard | |
Apple juice Concentrate
Using fresh and mature apples as raw materials, using international advanced technology and equipment, after pressing, vacuum negative pressure concentration technology, instant sterilization technology, aseptic filling technology processing. Maintains the nutrients of apples, no pollution throughout the process, no additives and any preservatives. Product color is yellow and bright, sweet and refreshing.
Apple juice contains vitamins and polyphenols, and has an antioxidant effect.
Edible methods:
1) Add a concentrated apple juice with 6 portions of drinking water and prepare it evenly. 100% pure apple juice can also be increased or decreased according to personal taste, and the taste is better after refrigeration.
2) Take bread, steamed bread, and daub it directly.
3) Add the food when cooking the pastry.
Q: Can concentrated apple and pear juice be shipped in dry containers?
A: Yes, shipping in a dry container is a more economical option. However, please be advised that concentrated fruit juice is highly sensitive to heat during long-distance maritime transport. Exposure to high ambient temperatures in a non-refrigerated container may result in a slight darkening of the color value (absorbance). For customers who require strict adherence to color specifications, we strongly recommend using Reefer Containers (maintained at 10°C to 15°C) to ensure the product's optimal color and quality are preserved upon arrival.
Q: What is the correlation between temperature and the color value of concentrated apple/pear juice?
A: The relationship is exponential. Color darkening is primarily caused by the Maillard reaction (non-enzymatic browning). As a general rule in food science, the rate of browning roughly doubles for every 10°C (18°F) increase in temperature. When the product is exposed to temperatures above 20°C for extended periods, the absorbance at 420nm increases rapidly, shifting the color from a brilliant golden to a deep amber.
Q: How does the shipping temperature affect the final color upon arrival?
A: Ambient temperature during transit is the most critical factor. In a standard Dry Container, internal temperatures can reach 40°C–50°C in tropical routes, causing significant and irreversible darkening of the juice. In contrast, Reefer Containers maintained at 0°C–10°C keep the chemical reactions dormant, ensuring the juice arrives with the same "Pale Gold" color value as it had at the time of production.
Q；How does the color value of apple and pear juice concentrate change with temperature?
Usage
Equipment
