A) Middle Acai
1- Organoleptic:
- Color: Purple, Table PANTONE 747XR (476 to 478C; 490 and 491C; 497 and
498C; 4705C; 4696C; 504 and 505U).
- Flavor: lightly bitter
- Smell: Characteristic of the fruit
2- Physical-Chemical:
Minimum Maximum
- Total Solids above 11,0 14,00%
- %Acidity in Citric Acid % - 0,40
- pH 4,00 6,20
Obs.: gms = grams of dried material
3- Microbiological : Pasteurized
- Total bacterial count maximum 1000 UFC/g
- Mould and yeast maximum 100 UFC/g
- Total coliforms absent in 1g
- E. Coli absent in 0,1g
- Salmonela absent
4- Packing:
- Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight
185,0 Kg and gross weight 203,0 Kg;
- White plastic pails of high density (PEAD), net weight 18,0 Kg net and
19,0 Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2
Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and
12,9 Kg gross;
5- Temperature:
6- Validity:
- 01 year for 400g. package
- 02 years for product in pails and drums
B) Graviola Pulp
1- Organoleptic:
- Color: Changing from white to ivory
- Flavor: acid, characteristic of the fruit
- Smell: Characteristic of the fruit
2- Physical-Chemical:
- Brix 11,00 (?,0)
- Acidity 0,80 (?,2)
- pH 3,80 (?,3)
- %Pulp 80,00 (?0,0)
3- Microbiological : Pasteurized
- Total bacterial count maximum 1000 UFC/g
- Mould and yeast maximum 100 UFC/g
- Total coliforms absent in 1g
- E. Coli absent in 0,1g
4- Packing:
- Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight
190,0 Kg and gross weight 208,0 Kg;
- White plastic pails of high density (PEAD), net weight 18,0 Kg net and
19,0 Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2
Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and
12,9 Kg gross;
5- Temperature:
6- Validity:
- 01 year for 400g. package
- 02 years for product in pails and drums
C) Passion fruit Pulp
1- Organoleptic:
- Color: From yellow to orange/Table PANTONE 747xr (122 to 124C; 129 to
130C; 136 to 137C and 1375C).
- Flavor: acid, characteristic of the fruit
- Smell: Characteristic of the fruit
2- Physical-Chemical:
- Brix 11,0 (minimum)
- Acidity 2,50 (minimum)
- pH 2,70 (minimum)
- %Pulp 45,0 (?13,0)
3- Microbiological : Pasteurized
- Total bacterial count maximum 1000 UFC/g
- Mould and yeast maximum 100 UFC/g
- Total coliforms absent in 1g
- E. Coli absent in 0,1g
4- Packing:
- Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight
190,0 Kg and gross weight 208,0 Kg;
- White plastic pails of high density (PEAD), net weight 18,0 Kg net and
19,0 Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2
Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and
12,9 Kg gross;
5- Temperature:
6- Validity:
- 01 year for 400g. package
- 02 years for product in pails and drums
D) Guava Pulp
1- Organoleptic:
- Color: Pink to red/Table PANTONE 747xr (189 and 190C; 1765C; 1775C; 183
and 184U; 190U; 196 and 197U)
- Flavor: acid from the fruit itself
- Smell: Characteristic of the fruit
- Variety: Paloma
2- Physical-Chemical:
- Brix 9,00 (?2,0)
- Acidity 0,40 (minimum)
- pH 3,5 to 4,2
- %Pulp 60,0 (minimum)
3- Microbiological : Pasteurized
- Total bacterial count maximum 1000 UFC/g
- Mould and yeast maximum 100 UFC/g
- Total coliforms absent in 1g
- E. Coli absent in 0,1g
4- Packing:
- Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight
190,0 Kg and gross weight 208,0 Kg;
- White plastic pails of high density (PEAD), net weight 18,0 Kg net and
19,0 Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2
Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and
12,9 Kg gross;
5- Temperature:
6- Validity:
- 01 year for 400g. package
- 02 years for product in pails and drums
E) Cupua Pulp
1- Organoleptic:
- Color: White to Yellow/Table PANTONE 747xr (Cool Gray 1U; 459 to 461C; 460
to 461U).
- Flavor: Lightly acid
- Smell: Characteristic of the fruit
2- Physical-Chemical:
- Brix 10,0 (?1,00)
- Acidity 1,80 (?0,30)
- pH 2,60 (minimum)
- %Pulp 88,0 (?10,0)
3- Microbiological : Pasteurized
- Total bacterial count maximum 1000 UFC/g
- Mould and yeast maximum 100 UFC/g
- Total coliforms absent in 1g
- E. Coli absent in 0,1g
4- Packing:
- Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight
190,0 Kg and gross weight 208,0 Kg;
- White plastic pails of high density (PEAD), net weight 18,0 Kg net and
19,0 Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2
Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and
12,9 Kg gross;
5- Temperature:
6- Validity:
- 01 year for 400g. package
- 02 years for product in pails and drums
F) Acerola Pulp
1- Organoleptic:
- Color(*): Changing from yellow to red/Table PANTONE 747xr (130C; 143C; 150
and 151C; 166C; 173C) Warm Red C (179C and 180C); 164 and 165U; 171 and 172U;
1655U and 1665U)
- Flavor: Acid from the fruit
- Smell: Characteristic of the fruit
(*) It refers to product with or without pigment: Pigment
INS 120 (E 120)
2- Physical-Chemical:
- Brix 5,50 minimum
- Acidity 1,10 (?0,3)
- pH 2,80 minimum
- %Pulp 48,0 (?10,0)
- Vit. "C" min. 800 mg/100g
3- Microbiological : Pasteurized
- Total bacterial count maximum 1000 UFC/g
- Mould and yeast maximum 100 UFC/g
- Total coliforms absent in 1g
- E. Coli absent in 0,1g
4- Packing:
- Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight
185,0 Kg and gross weight 203,0 Kg;
- White plastic pails of high density (PEAD), net weight 18,0 Kg net and
19,0 Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2
Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and
12,9 Kg gross;
5- Temperature:
6- Validity:
- 01 year for 400g. package
- 02 years for product in pails and drums
G) Mango Pulp
1- Organoleptic:
- Color: Yellow/Table PANTONE 747xr (108C and 109C; 116C; 122 to 124C; 130C;
114 and 115U)
- Flavor: Lightly acid, characteristic of the fruit
- Smell: Characteristic of the fruit
- Varieties: Mix of Espada, Tommy Atkins, Jasmin and/or Coit?
2- Physical-Chemical:
- Brix 12,50 (?1,5)
- Acidity 0,32 (minimum)
- pH 3,60 (?0,3)
- %Pulp 70,0 (minimum)
3- Microbiological : Pasteurized
- Total bacterial count maximum 1000 UFC/g
- Mould and yeast maximum 100 UFC/g
- Total coliforms absent in 1g
- E. Coli absent in 0,1g
4- Packing:
- Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight
190,0 Kg and gross weight 208,0 Kg;
- White plastic pails of high density (PEAD), net weight 18,0 Kg net and
19,0 Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2
Kg gross;
- Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and
12,9 Kg gross;
5- Temperature:
6- Validity:
- 01 year for 400g. package
- 02 years for product in pails and drums
