| Technical
Specifications |
| I |
List of
Ingredients |
| |
Fresh Soursop, Refined Cane Sugar,
Citric Acid, Sodium Metabisulfite |
| II |
Finished
Product Specification |
| A. |
Organoleptic
Properties |
| |
Color |
Off white to slightly yellowish brown color. |
| |
Appearance |
Slightly shriveled, slightly moist
to reasonably dry surface. |
| |
Texture |
Plump to slightly tough, firm yet tender and chewy. |
| |
Taste/Flavor |
Characteristic soursop flavor with sweet-sour
taste. |
| |
Size |
Fairly regular sizes, approximately 1in²
- 2in². |
| B. |
Physico-Chemical
Properties |
| |
Total Soluble Solids |
77°Brix - 88°Brix |
| |
Titrable Acidity
(as Citric Acid) |
1.5% - 3.5% |
| |
pH |
3.0– 4.5 |
| |
Moisture Content |
10% - 15% |
| |
Sulfite Content
(as SO2)
|
< 2000ppm (following Japan
& USDA standard) |
| C. |
Microbial
Standard (following USDA Standard) |
| |
Total Plate Count |
50,000 cfu/gram |
| |
Yeast Count |
<100 cfu/gram |
| |
Mold Count |
<100 cfu/gram |
| |
Total Coliform Count |
<10/gram using MPN technique |
| |
E. coli |
<10/gram using MPN technique |
| |
Staphylococcus aureus |
<10/gram using MPN technique |
| D. |
Others |
| |
Shelf-life |
6 - 8 months (for color),
10-12 months (for microbial safety) |
| |
Storage |
In order for the product to maintain its quality,
the product should be stored in the following conditions:
% Relative Humidity (RH): 30%
- 35%
Ttemperature: 25°C - 30°C
Storing dried fruits outside of the above ranges will affect product
quality and shelf-life caused by the loss or absorption or moisture.
|
Nutritional
Facts
Product
Index