Pear Fruitsweetness
Pear Fruitsweetness is produced from ripe, sound pears under strictest quality demands and according to the „Good Manufacturing Practice“
| Concentrate | |
|---|---|
| °Brix ref. | 69 - 71 |
| Titratable Acidity (pH 8,1 as Malic) % w/w | 0,0 - 0,4 |
| pH 1:1 (20g sample + 20g dest. H2O) | 3,0 - 4,5 |
| Relative Density 20/20 | 1,32 - 1,36 |
| Composition % from solids (mean values) | |
| Fructose | 55 - 65 |
| Glucose | 10 - 20 |
| Sucrose | 7 - 12 |
| Sorbitol | 10 - 25 |
| Value at single strength °BRIX KORR. | 11,5 |
| Colour Intensity in Absorption Units at 440 nm | 0,0 - 0,04 |
| Flavour / Taste | neutral |
| Clarity | clear |
| Microbiological test | |
| Total Plate Count per g | < 300 |
| Yeast per g | < 100 |
| Mould per g | < 100 |
| Osmotolerant Yeast per g | < 100 |
| Storage | |
| Recommended Storage Condition | chilled (0 to - 18°C) |
| Shelf life | available on request |
| Preservatives | none |
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