ORANGE 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.

Our mix of fruits and vegetables, always made and only with the best raw materials, are a great ally for a healthy life, for a balanced diet and are manufactured and ready for supply.

The idea that mixing fruits and vegetables is bad for health is completely wrong. Vegetables and fruits are a very important source of vitamins and minerals and must be present in every diet on a frequent basis. They also have very few calories.

Mixing fruits and vegetables in rich and more than healthy purees and concentrates is becoming commonplace among exercise, sports and health professionals, giving countless benefits to our body.

Green mixes, purple mixes, red mixes, yellow mixes, brown mixes.

Physico-Chemical:

  • ºBrix (uncorr): 29.0 – 31.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.2 – 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: 230Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 45.0 – 48.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.4 – 1.2(%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): 48.0 – 51.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 2.0 – 3.0(%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): 50.0 – 52.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 1.5 – 2.5(%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): 49.5 – 51.5% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 2.9 – 3.5(%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): 22 – 25% – 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: 4.5 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: 200Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 31.5 – 33.5% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.4 – 1.4(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.5 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): 29 – 31% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.2 – 1.0(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.5 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