GREEN MIXES

This products are a mix of concentrate from different fruits and vegetables with natural ingredients.

This products are ideal for the production of soft drinks and beverages and can be reconstituted by dilution with water in order to reach the Brix of ready to drink product.
Application: Fruit beverages, food applicatins, bakery, dairy, ice cream soft drinks / drinks, fruit prep, ready meals, jams, syrups.

Nowadays, diets increasingly rely on these types of mixtures to promote the intake of vitamins, fiber, minerals and low-calorie.

Putting together the benefits of fruits and vegetables simplifies the way we ingest all the nutrients, vitamins, fibers, minerals and other nutrients that these two families of food can offer us and that we know are very important for a diet Balanced, healthy, beneficial, and all this within the Mediterranean diet.

Our company manufactures and supplies, in addition to these green mixes that we show on the current page, a wide variety of mixes of other colors, with other fruits and vegetables.

Orange mixespurple mixes, red mixes, yellow mixes, brown mixes.

Physico-Chemical:

  • ºBrix (uncorr): 25.0 – 27.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.3 – 0.8(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.0 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 230Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 23.0 – 26.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.2 – 0.6(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.0 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 230Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 55.0 – 53.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.3 – 1.0(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.0 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 240Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 30.0 – 32.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.5 – 0.9(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 5.0 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 230Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 32.5 – 34.5% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 1.0 – 2.0(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.0 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 230Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 9.0% Min – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.3 – 0.7(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.0 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 200Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 31 – 33% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 6.0 – 7.0(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 3.5 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 230Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 30 – 32% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.5 – 1.5(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 3.5 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 230Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 31 – 33% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.6 – 1.6(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.0 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 230Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months