CONVENTIONAL & ORGANIC
NOT FROM CONCENTRATE PASTEURIZED & UNPASTEURIZED LEMON JUICE
Lemon NFC is the unfermented juice that is obtained by
mechanical processes of ripe and healthy lemons (Citrus Limon Burm). The Italian variety is preferred.
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 pasteurized NFC lemon 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
Our pasteurized NFC lemon juice is packaged in drums with food grade polyethylene bags
Packing for NFC : Closed stainless steel drums with food grade phenolic inner coating, food grade polyethylene bags and green enamel on the outside with their respective lid and rim. Capacity of 190kg, 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.
Life span of one year when sealed hermetically under freezing conditions of -10°C to -15°C.
|*BRIX CORR.||°||Handbook-USDA||8.0 – 12.0|
|ACIDITY||%||Handbook-USDA||4.5 – 6.5|
|RATIO||–||Handbook-USDA||1.5 – 2.5|
|GPL||–||Handbook-USDA||55 – 65|
|DEFECTS||–||Handbook-USDA||18 – 20|
|SCORE||–||Handbook-USDA||2.5 – 3.5|
|pH||(H+)||Handbook-USDA||8.0 – 16.0|
|PULP (V/V)||%||Handbook-USDA||0.020 – 0.035|
|OIL (v/v)||%||Handbook-USDA||< 1000|
|TOTAL COUNT||UFC/gr.||Q.C. Manual for Citrusper||< 500|
|YEAST||UFC/gr.||Q.C. Manual for Citrusper||8.0 – 12.0|
|MOLD||UFC/gr.||Q.C. Manual for Citrusper||4.5 – 6.5|
|COLIFORM||–||Q.C. Manual for Citrusper||Absent|
*Depending on the behavior of maturity of the fruit in every season.