Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredients
- Blackcurrant Juice
- Technologies
Features & Benefits
- Food Ingredients Features
- Features
It is not chemically preserved, it does not contain no additives and is free from GMOs and allergens.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Consumer Purpose
A semi-finished product for the juice industry.
Properties
- Physical Form
- Appearance
- Thick liquid
- Odor
- Characteristic of Blackcurrant Juice, wihout Foreign Smells
- Taste
- Characteristic of Blackcurrant Juice, wihout Foreign Tastes
- Typical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Bx Refractometric Extract (Uncorrected) | 64-66 | - | - |
| NTU Turbidity Degree | max. 5 | - | - |
| pH value | 2.3-2.8 | - | - |
| Total Acidity (Converted to Acid Lemon, Measured to pH 8.1) | 13-19 | g/100g | - |
| Value | Units | Test Method / Conditions | |
| Number of Molds and Yeasts | max. 100 | cfu/g | - |
| Symptoms of Mold And Fermentation | Unacceptable | - | - |
| Total Number of Bacteria | max. 1000 | cfu/g | - |
Regulatory & Compliance
- Certifications & Compliance
- Regulatory
Blackcurrant juice concentrateis produced in accordance with European standards according toapplicable HACCP rules and meets the parameters includedin the AIJN Code.
Packaging & Availability
- Packaging Type
- Packaging
Cisterns, barrels with an aseptic bag and a bag protective, bag-in-box.
Storage & Handling
- Storage and Transport Conditions
Temperature from 0 to 4°C
- Period of Minimum Durability
Dependent on packaging and storage conditions.