+98 912 000 0000
+98 71 3820 9942

Fruit Juice Concentrate

Aseptic Red Beet Pure Brix 12–14 – Specification

Product name: ASEPTIC RED BEET PURE BRIX 12–14

Product Specification
Chemical
*Brix12–14 / 14–16
Total Titratable Acidity % (w/w)0.15–0.5
pH4.5–5.2
ColorReddish purple / Beetroot own color
Screen, mm0.7
Foreign particlesNegative
Black particlesNegative
Smell (free from foreign smell, has its own smell)OK
Taste (free from burnt taste and has its own taste)OK
TextureHomogeneous
Microbiology
Total plate count (cfu/ml)< 10
Mould (cfu/ml)None in 10 ml
Yeast (cfu/ml)None in 10 ml
Coliform (cfu/ml)None in 10 ml
E. coli (cfu/ml)None in 10 ml
Bacteriaspores (cfu/ml)None in 50 ml
HRMS (cfu/ml)None in 50 ml
Aerobic Bacteria (cfu/ml)None in 10 ml
Sulfate reducing bacteria (SRB) – lives at anaerobic environmentNone in 10 ml
Aseptic Apricot Pure Concentrate Brix 30–32 – Specification

Product name: ASEPTIC APRICOT PURE CONCENTRATE BRIX 30–32

Product Specification
Chemical
*Brix30–32
Total Titratable Acidity % (w/w)0.5–1.5
pH4.0–5.0
Bostwick, cm9–24
Color (L)≥ 40
Screen, mm0.7
Foreign particlesNegative
Black particlesNegative
Smell (free from foreign smell, has its own smell)OK
Taste (free from burnt taste and has its own taste)OK
Ascorbic Acid, ppm300–500
TextureHomogeneous
Microbiology
Total plate count (cfu/ml)< 10
Mould (cfu/ml)None in 10 ml
Yeast (cfu/ml)None in 10 ml
Acid resistant bacteria (cfu/ml)None in 10 ml
Lactic Acid Bacteria (cfu/ml)None in 10 ml
Bacteriaspores (cfu/ml)None in 50 ml
HRMS (cfu/ml)None in 50 ml
Aseptic Pumpkin Puree Brix 10–12 – Specification

Product name: ASEPTIC PUMPKIN PUREE BRIX 10–12

Product Specification
Chemical
Brix10–12
Total Titratable Acidity % (w/w)0.1–0.6
pH4.9–6.2
Bostwick, cm3–6
Color (L)≥ 36
Screen, mm0.7
Foreign particlesNegative
Black particlesNegative
Smell (free from foreign smell, has its own smell)OK
Taste (free from burnt taste and has its own taste)OK
Ascorbic Acid, ppm300–500
TextureHomogeneous
Microbiology
Total plate count (cfu/ml)< 10
Mould (cfu/ml)< 1
Yeast (cfu/ml)< 1
Coliform (cfu/ml)< 1
E. coli (cfu/ml)< 1
Bacteriaspores (cfu/ml)None in 50 ml
HRMS (cfu/ml)None in 50 ml
Aerobic Bacteria (cfu/ml)< 1
Sulfate reducing bacteria (SRB) – lives at anaerobic environment< 1
Aseptic Apple Puree Concentrate Brix 36–38 – Specification

Product name: ASEPTIC APPLE PUREE CONCENTRATE BRIX 36–38

Product Specification
Chemical
Brix36–38
Total Titratable Acidity % (w/w)0.2–0.75
pH3.3–4.3
Bostwick, cm9–24
Color (L)≥ 45
Ash (gr/100)0.2–0.4
Screen, mm0.5
Foreign particlesNegative
Black particlesNegative
Smell (free from foreign smell, has its own smell)OK
Taste (free from burnt taste and has its own taste)OK
Ascorbic Acid, ppm300–500
TextureHomogeneous
Microbiology
Total plate count (cfu/ml)< 10
Mould (cfu/ml)None in 10 ml
Yeast (cfu/ml)None in 10 ml
Acid resistant bacteria (cfu/ml)None in 10 ml
Bacteriaspores (cfu/ml)None in 50 ml
HRMS (cfu/ml)None in 50 ml
Aseptic Orange Carrot Concentrate Brix 65 – Specification

Product name: ASEPTIC ORANGE CARROT CONCENTRATE BRIX 65

Product Specification
Chemical
*Brix65 ± 0.5
Total Titratable Acidity % (w/w)0.2–2
pH4–6
ColorOrange
Smell (free from foreign smell, has its own smell)OK
Taste (free from burnt taste and has its own taste)OK
Microbiology
Total plate count (cfu/ml)< 100
Mould (cfu/ml)< 10
Yeast (cfu/ml)< 10
Coliform (cfu/ml)None in 10 ml
E. coli (cfu/ml)None in 10 ml
Bacteriaspores (cfu/ml)None in 50 ml
HRMS (cfu/ml)None in 50 ml
Aerobic Bacteria (cfu/ml)< 100
Acid resistant bacteria (cfu/ml)< 10
Aseptic Red Plum Puree Concentrate Brix 28–30 – Specification

Product name: ASEPTIC RED PLUM PUREE CONCENTRATE BRIX 28–30

Product Specification
Chemical
*Brix28–30
Total Titratable Acidity % (w/w)2.4–2.5
pH3.2 ± 0.6
Bostwick, cm14–24
Color (L)25–30
a32–35
b16–18
Screen, mm0.5
Foreign particlesNegative
Black particlesNegative
Smell (free from foreign smell, has its own smell)OK
Taste (free from burnt taste and has its own taste)OK
Ascorbic Acid, ppm300–500
TextureHomogeneous
Microbiology
Total Plate Count (cfu/ml)< 10
Mould (cfu/ml)None in 10 ml
Yeast (cfu/ml)None in 10 ml
Acid resistant bacteria (cfu/ml)None in 10 ml
Lactic Acid Bacteria (cfu/ml)None in 10 ml
Bacteriaspores (cfu/ml)None in 50 ml
HRMS (cfu/ml)None in 50 ml
Aseptic Black Carrot Concentrate Brix 65 (Cloudy) – Specification

Product name: ASEPTIC BLACK CARROT CONCENTRATE BRIX 65 (CLOUDY)

Product Specification
Chemical
*Brix65 ± 0.5
Total Titratable Acidity % (w/w)0.2–2
pH4–6
ColorNatural dark purple
Smell (free from foreign smell, has its own smell)OK
Taste (free from burnt taste and has its own taste)OK
Microbiology
Total Plate Count (cfu/ml)< 100
Mould (cfu/ml)< 10
Yeast (cfu/ml)< 10
Coliform (cfu/ml)None in 10 ml
E. coli (cfu/ml)None in 10 ml
Bacteriaspores (cfu/ml)None in 50 ml
HRMS (cfu/ml)None in 50 ml
Aerobic Bacteria (cfu/ml)< 100
Acid resistant bacteria (cfu/ml)< 10
Date Juice Concentrate – Specification

Product name: DATE JUICE CONCENTRATE SPECIFICATION

Product Specification
Chemical / Physical
BRIX70 ± 1 gr/100
pH4–5
Acidity0.4–1 gr/100
ClarityNatural
TurbidityNatural
ColourNatural
HMFMax 30
Microbiological Quality
Test / ParameterResultRemarks
Total Plate Count / g< 500 cfu/gPass
Yeast & Mold Count / g< 100Pass
Acidophilic Bacteria / ml< 10 cfuPass
Certificate of Analysis – White Grape Concentrate

Certificate of Analysis

Product Description: White grape Concentrate

Analytical Results
AnalysisReference valuesResultsMethods of analysis
Physico-chemical
Brix (@20 °C)Min 6064.5ISIRI 2685 (refractometric)
Acidity (%, tartaric acid gr/100)0.8–2.30.8–1ISIRI 2685
pH2.8–43.9–4ISIRI 2685
Color (%T@440 nm, @15° Brix)Min 3045–50Spectrophotometry
Turbidity (NTU @14° Brix)Max 154–6Turbidimetry
Formol number (ml 0.1M NaOH/100 ml)Min 2025–33ISIRI 2685
Sucrose (gr/100 ml)Max 5Max 5ISIRI 2685
Sugar (gr/100 ml)Min 45Min 45ISIRI 2685
Shelf life & storage2 years(0–5 °C)
Sensorial analysis
Appearance / ColorClear / YellowClear / YellowISIRI 2615
TasteSweetSweetISIRI 2615
AromaNaturalNaturalISIRI 2615
Pomegranate Juice Concentrate – Specification

Product name: Pomegranate juice concentrate

Product Specification
Chemical / Physical Analysis
Brix (g/100g)65 ± 1
Titratable Acidity (g/100 ml)4.5–5.8
pH2.7–3.2
Density (g/ml)1.28–1.29
Color (BX3, A520/430 nm)0.95–1.1
Turbidity (BX 12) (NTU)8–25
Reducing sugar40–43
Formol number (g/100 ml)36–45
Ethyl alcohol (g/100 ml)0.00
HMF (g/100 ml)ND
Shelf life & storage-18 °C
Sensorial Analysis
Appearance / ColorClear / Dark Red
TasteAstringent
AromaNatural
Microbiological Analysis (SPC)
Total plate count (cfu/g)Less than 10
Acid resistance bacteria (cfu/g)Less than 10
Yeast and Mold (cfu/g)Less than 10
Coliform (MPN/100 ml)Negative
Notes / Certifications
HACCP, ISO22000:2018, ISO9001:2015  |  ISIRI: 8983463991  |  FDA: 35/13479  |  QC Manager: M. Shakerian