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Product | White peach puree | |
Items | Standards | |
Odor and flavor | Color | Milk-white to Milk-yellow |
Flavor | Typical flavor of peach | |
Appearance | Uniformity | |
Impurity | No outside impurities | |
Physical and chemical analysis | Soluble solids (20oCRefractometric) , oBX | ≥7.0 |
Insoluble solids,V/V% | ≥30.0 | |
pH (20oC) | 3.55.0 | |
Acidity (as Citric Acid), % | 0.20.6 | |
As, mg/kg | ≤0.5 | |
Cu, mg/kg | ≤5.0 | |
Pb, mg/kg | ≤0.2 | |
Microbiology | Total plate count, ufc/ml | ≤1000 |
Yeasts & molds, ufc/ml | ≤20 | |
Coliforms, MPN/100ml | ≤3 | |
PathogenSalmonella, Shigella, Staphylococcus aureus | Not Detected | |