Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Ascorbic Acid, Soursop
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features
- Microbiological Specifications - Aerobic and anaerobic microorganisms: commercial sterility test achieved, no microbial growth is present.
- Pesticides - Multi-residue pesticide determination using GC/MS according to EPA
- Heavy Metals - Lead and cadmium analysis performed.
- GMO Declaration - Neither the product, nor the ingredients are genetically modified organisms.
- Irradiation Statement - Neither the product, nor the ingredients or the raw material have been irradiated or exposed to ionizing radiation.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Process
Purees are processed in our facilities in compliance with Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) standards, from receipt of raw materials, cleaning and disinfection, pulping, screening, pasteurization, aseptic packaging, storage at room temperature and distribution of the final product. Thermal treatment guarantees product's safety, keeping its organoleptic and nutritional characteristics. All operations are carried out under high quality standards, in compliance with current legislation.
- Critical Control Points
- Pasteurization (temperature and pH)
- Internal filter's integrity
- Peroxide
Properties
- Physical Form
- Taste
- characteristic and intense of the ripe and healthy soursop. Free of any strange flavor.
- Odor
- Intense and characteristic of the ripe and healthy soursop
- Appearance
- Uniform, free of foreign matters, admitting a separation of phases and the minimum presence of pieces, dark particles inherent to soursop.
- Physico-Chemical Properties
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Acidity | 0.50 - 1.00 | % of citric acid | NTC 440 Year 1971 |
| Soluble Solids | 13.00 - 17.00 | Brix | NTC 440 Year 1971 |
| pH | 3.00 - 4.00 | — | NTC 4592 Year 1999 |
| Value | Units | Test Method / Conditions | |
| Cholesterol | 0 | mg | — |
| Saturated Fat | 0 | g | — |
| Sugars | 0 | g | — |
| Total Fat | 0 | g | — |
| Trans Fat | 0 | g | — |
| Vitamin D | 0 | mcg | — |
| Iron | 1 | mg | — |
| Protein | 1 | g | — |
| Sodium | 12 | mg | — |
| Total Sugars | 14 | g | — |
| Calcium | 15 | mg | — |
| Total Carbohydrate | 15 | g | — |
| Potassium | 295 | mg | — |
| Dietary Fiber | 4 | g | — |
Regulatory & Compliance
- Certifications & Compliance
Safety & Health
- Allergen
Is this product considered an allergen?
Yes:_Not_X X_ May contain traces of sulphites coming from agricultural activities< 10 ppr
- Safety Requirements- Physical Hazards
DESCRIPTION SPECIFICATION TESTING METHOD
Skin, seed, ber,
remains of leavesAbsence of
strange
materialsSieve 0.5, 1.0
and 1.5 mm
Packaging & Availability
- Packaging
Preformed bag with single-use filling valve, 11 Lbs, 44 Lbs and 453 Lbs bags. Outer layer: Polyethylene: 30m, Polyester: 12m, Polyethylene: 50m; Inner lining: Polyethylene + EVOH: 69m; Contact layer: Polyethylene: 30m. Packaging materials meet FDA regulations.
Storage & Handling
- Shelf Life
- 18 months
- Storage
Storage with other characteristics products that may alter the pulp's organoleptic or that may cause cross contamination should be avoided. Avoid packaging material mishandling, as this packaging protects and maintains product quality. Avoid exposing the product to direct sunlight. To maintain organoleptic characteristics (color, flavor, and aroma) storage in a cool, dry place at temperatures below 75°F is recommended. In temperatures above 75°F it is recommended to refrigerate below 43F. Once opened, the product should be consumed as soon as possible and kept refrigerated or frozen.
- Storage/Shelf Life
18 months at room temperature for "Bag-in-Box" packaging.