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Gerald McDonald & Company Lemon Comminute

Most purees are made only from the flesh of the fruit, lemon comminute uses the whole fruit. This provides a fuller, more distinct flavor. It is produced by blitzing the whole fruit (pulp and peel) to produce a thick puree product, which is then sieved to remove seeds. The comminute then goes through the pasteurization process where it is subjected to as little heat as possible to maintain a fresh flavor. The comminute is very nutritious, with high levels of Vitamin C, which can help to boost the immune system and keep the common cold at bay.

Ingredient Name: Lemon Comminute

Physical Form: Liquid

Labeling Claims: Natural, Naturally Derived

Features: Rich in Vitamins, Stimulates Immune System

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Identification & Functionality

Country of Origin
Ingredient Name
Ingredient Origin
Ingredients
Lemon Comminute
Technologies

Features & Benefits

Applications & Uses

Food & Nutrition Applications
Applications

The taste and texture of this product makes it ideal for use in the production of jams and marmalades.

Properties

Physical Form
Microbiological Values
ValueUnitsTest Method / Conditions
TVCmax. 100cfu/g
Yeast & Mouldmax. 10cfu/g
Specifications
ValueUnitsTest Method / Conditions
Brix (Uncorrected)23 - 25°RS
Acidity (CAA)10 - 12% w/w
Oil1.1 - 1.3% w/w
Pulp (at s/s)10- 20% v/v

Packaging & Availability

Packaging Type
Packaging and Availability
  • Packaging
    • Aseptic bags
    • Drums
    • Jerry cans
    • 1000L rigid plastic IBCs
    • 1000L aseptic bins
    • Specific packaging is also available upon request.
    • Tankers
       
  • Available as 17 Brix or 24 Brix.