Varieties: MOLLAR & WONDERFULL
Season: Harvesting and processing (October – January).
- Pomegranate Concentrate
- Pomegranate Concentrate 60 Brix
- Pomegranate Seeds Oil
- Organic Pomegranate NFC Juice
| PHYSICO-CHEMICAL | |
| Brix (º uncorr) | 64,0 - 66,0 |
| Acidity | 4,5 - 5,5 |
| pH | 4,0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 59,0 - 61,0 |
| Acidity | 1,20 - 2,80 |
| pH | 4,2 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | Not detected |
| Moulds | Not detected |
| Yeast | Not detected |
| PHYSICO-CHEMICAL | |
| Spefic gravity (20ºC) | 0,87 - 0,91 |
| Acid Value (mgKOH/g) | 5,0 Max |
| Peroxide value (Meq/kg) | 12,0 Max |
| ORGANOLEPTIC | |
| Aspect | Fluid Clear Liquid |
| Taste | Typical of pomegranate |
| Flavour | Light Odor |
| Colour | Golden Yellow |
| NUTRITIONAL INFORMATION | |
| Punicic Acid % | 75,0 Min |
| Linoleic Acid % | 4,0 Min |
| Oleic Acid % | 4,5 |
| Palmitic Acid % | 2,8 |
| Stearic Acid % | 2 |
| Arachidic Acid % | 0,5 |
| Eicosanioc Acid % | 0,5 |
| Others | 0,6 |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 14,0 - 20,0 |
| Acidity | 0,2 - 0,5 |
| pH | 2 - 3,8 |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Plate Count | <10000 UFC/g |
| Yeast and Moulds | <600 UFC/g |
| Coliforms | <100 UF/g |
| St Aureus | <10 UFC/g |
| Salmonella Absence | 25g |
| Lysteria, acid medium no favour growth | pH or idem 4,4 |