CONVENTIONAL & ORGANIC
FROZEN CONCENTRATE ORANGE JUICE
Our orange juice is obtained by removing water from ripe, healthy and fresh oranges (Citrus
Sinensis, Valencia variety). The pulp is removed by
filtration, then the juice is evaporated to concentrate, pasteurized at a temperature of 98°C and preserved by freezing it at -18°C.
Component used in the elaboration of juices, nectars, soft drinks and other beverages.
Our product is completely natural, it doesn’t contain sweeteners, coloring, aditives and it’s free of foreign matter and chemical products. All of our products have food grade quality since they are destined for human consumption and thus are subject to national and international regulations. They comply with the authorized quantities of maximum residue limits (LMR) of pesticides that can be found in its composition, according to national regulations, USA and EU.
Our concentrated orange juice is processed, handled and transported under strict sanitary controls according to the FDA (Good Manufacturing Practices, title 21 CFR 110; title 21 CFR 120 HACCP). Also it comes with a guarantee to be food grade and of 100% mexican origin.
Made with materials free of Genetically Modified Organisms.
The container must be completely sealed, so that our product remains protected from dust and
moisture. The containers are equipped
with a non-toxic seal that can be identified and traceable to avoid any chance of contamination and physical damage.
TYPE AND UNIT PACKING
Closed stainless steel drums with food grade phenolic inner coating, and green enamel on the outside with their respective lid and rim. Capacity of 250kg, they also have a label that includes the following data: company name, product name, production date, expiration date, batch number, corrected brix, relation, storage conditions and net weight.
Shelf life of two years from manufacturing date. This product must be stored at a temperature low enough to preserve the physicochemical characteristics (-18°C).
|BRIX CORR.||°||Handbook-USDA||64.5 – 65.5|
|ACIDITY||%||Handbook-USDA||3.0 – 5.5|
|RATIO||–||Handbook-USDA||12 – 21|
|DEFECTS||–||Handbook-USDA||19 – 20|
|FLAVOR||–||Handbook-USDA||37 – 39|
|COLOR||–||Handbook-USDA||37 – 39|
|SCORE||–||Handbook-USDA||93 – 98|
|pH||(H+)||Handbook-USDA||3.4 – 4.0|
|PULP, (V/V)||%||Handbook-USDA||8.0 – 12.0|
|OIL, (v/v)||%||Handbook-USDA||0.008 – 0.012|
|VISCOSITY||cP||Handbook-USDA||1500 – 6000|
|TOTAL COUNT||UFC/gr.||Q.C. Manual for Citrusper||< 500|
|YEAST||UFC/gr.||Q.C. Manual for Citrusper||< 100|
|MOLD||UFC/gr.||Q.C. Manual for Citrusper||< 100|
|COLIFORM||–||Q.C. Manual for Citrusper||Absent|