YELLOW 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.

All our mix of fruits and vegetables are made and only with the best raw materials and are a great ally for a healthy life, for a balanced diet.

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.

Do not hesitate to explore all the mixes we offer today, manufactured and ready for supply, and that will bring a note of color to your life and diet.

Orange mixes, green mixes, purple mixes, red mixes, brown mixes.

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): 30.0 – 34.0% – 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): 29.0 – 31.0% – 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