Product Name: Grape Juice Concentrate Description: Grape concentrate is produced by removing most of the water from fresh grape juice. It maintains the natural sweetness, color, and flavor of grapes, and is widely used in beverages, jams, and sauces. Technical Specifications: Brix: 65 ±1 (measuring the sugar content) pH: 2.8 - 4.0 Color: Light Amber to Deep Purple (depending on grape variety) Flavor: Sweet, typical of fresh grapes Acidity: 0.8% - 2.3% (as tartaric acid) Density: 1.33 g/cm�³ Shelf Life: 24 months (frozen), 12 months (ambient in aseptic packaging) Nutritional Information (per 100g): Energy: 250-280 kcal Carbohydrates: 60-70g Sugars: 55-65g Protein: Fat: Dietary Fiber: 0g Storage Conditions: Store at -18' C or lower for frozen concentrate. Store in a cool, dry place for aseptic packaging. Applications: Juices and beverages Jams and jellies Bakery products Confectionery Sauces and dressings Packaging Options: Aseptic bag in drum Frozen in drums Custom packaging available upon request Certifications : HACCP, ISO 22000, Kosher Halal Product inventory time: Late summer and early fall
Dear Sirs We have on stock 200 tons of Organic White Grape Concentrate at the time. If you have interested in Organic White Grape Concentrate, I'm here to assist you. 1. Ex-work factory. Uzbekistan (We can provide CIF Destination) 2. Country of origin: Uzbekistan. 3.Specification: Dry matter 70% Titative acidity: not less 1,0% Mass precipitation no more than 0.5% CO2------None. BRIX: 64.5 PH: 3.40 ACIDITY: 2.41 gr/100 (TARTARIC acid) TURBIDITY: 3.2 NTU (Brix15) COLOUR: 78.2 (in 440 nm, Brix 15) CLARITY: 93.7 (IN 625nm, Brix 15) STARCH: NEGATIVE PECTIN: NEGATIVE GELATIN: NEGATIVE PRESERVATIVES: NOT ADDED MANAGING QUALITY CONTROL 4.Packaging details: To be advised.
White & Red Grape Puree & Concentrate
The fruit is a good source of vitamin C, pectin, calcium, and phosphorous. In India, White Guava is primarily cultivated in Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtra & Uttar Pradesh. A. Puree 1. Total Soluble Solids % TSS at 20C : 9 Brix min 2. Acidity (as citric acid) : 0.40- 0.55 3. pH : 3.6 - 4.2 4. Color : Ivory White to Creamish White 5. Packaging : 215 Kgs Aseptic Bag in Drum with polyliner 3.1 kgs A-10 Cans B. Concentrate 1. Total Soluble Solids % TSS at 20 C : 20 Brix min 2. Acidity (as citric acid) : 0.60- 1.0 3. pH : 3.6- 4.2 4. Color : Ivory White to Creamish White 5. Packaging : 220 Kgs Aseptic Bag in Drum with polyliner
White & Pink Grapefruit Puree & Concentrate
Pulp, Fruit concentrate is obtained after evaporating water from Fruit pulp. The water is evaporated by treating pulp under vacuum at 0 deg Celsius. The yield in concentrate in more when compared to pulp. The yield differs according to fruit, in case of mango 2 kg of pulp yields 1 kg of concentrate. The following fruit concentrates are available :
Aseptic Frozen Water melon concentrate 65 brix
Aseptic Frozen Water melon concentrate 65 brix
The Tamarind trees produce edible pod-like fruit which is used extensively in cuisines around the world. Tamarind is used as a souring agent in Indian curries and chutneys. It contributes to a healthy diet. Concentrate 1. Total Soluble Solids % TSS at 20 C : 65 Brix min 2. Acidity (as citric acid) : 12.0 3. pH : 2.0 - 3.0 4. Color : Chocolate Brown
