FROZEN CONCENTRATE LIME JUICE

Our lime juice is obtained by removing water from ripe, healthy and fresh persian limes (Citrus Latifolia). 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.

limes

LEGAL DECLARATION

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.

GMO‘S

Made with materials free of Genetically Modified Organisms.

TRANSPORT

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

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).

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CHARACTERISTICS UNIT REFERENCES RESULTS BATCH
*BRIX CORR. ° Handbook-USDA 50.0 – 68.0
ACIDITY % Handbook-USDA 30.0 – 45.0
RATIO Handbook-USDA 1.5 – 2.2
GPL Handbook-USDA 395 – 405
DEFECTS Handbook-USDA 20
FLAVOR Handbook-USDA 37 – 38
COLOR Handbook-USDA 37 – 38
SCORE Handbook-USDA 94 – 96
pH (H+) Handbook-USDA 2.3 – 2.5
PULP, (V/V) % Handbook-USDA 8.0 – 12.0
OIL, (v/v) % Handbook-USDA 0.0012 – 0.005
VISCOSITY cP Handbook-USDA 500 – 2500
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
CHARACTERISTICS UNIT REFERENCES RESULTS BATCH
*BRIX CORR. ° Handbook-USDA 50.0 – 68.0
ACIDITY % Handbook-USDA 30.0 – 45.0
RATIO Handbook-USDA 1.5 – 2.2
GPL Handbook-USDA 395 – 405
DEFECTS Handbook-USDA 20
FLAVOR Handbook-USDA 37 – 38
COLOR Handbook-USDA 37 – 38
SCORE Handbook-USDA 94 – 96
pH (H+) Handbook-USDA 2.3 – 2.5
PULP, (V/V) % Handbook-USDA 0.0 – 3.0
OIL, (v/v) % Handbook-USDA 0.0012 – 0.005
VISCOSITY cP Handbook-USDA 100 – 1500
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