| About Carrot:
Low in saturated fat and cholesterol; High in dietary fiber,
vitamin A, vitamin C, vitamin K, potassium, thiamin, niacin,
vitamin B6, and Manganese. The nutritional value and health
benefits of carrots make then ideal for: maintaining optimum
health; weight loss. |
|
Odor and flavor:
1, Color: Orange yellow to orange red
2, Odor and flavor: Typical flavor of of carrot
3, Appearance: Uniformity
4, Impurity: No outside impurities
Physical and Chemical Analysis:
1, Soluble solids ( 20℃
Refractometric
°Brix):
40, 65
2, Un-soluble solids (8°Brix),
(V/V)%:
≤3.0
3, Acidity ( as citric acid), %: ≤3.0
4, pH (
20℃
):
≤4.6
5, Amino Nitrogen, mg/100g:
≥100 ( 40° Brix); ≥180 ( 65° Brix)
6,
ß -
Carotene, mg/kg:
≥180 ( 40° Brix); ≥300 ( 65° Brix)
Microbiology:
1,
Total Plate Count, cfu/ml: ≤100
2, Mold & Yeasts, cfu/ml: ≤20
3, Coliforms, MPN/100ml: ≤3
4. Pathogen: Not Detected
Packaging:
Aseptic packed + One poly-lined + Steel drum (230 kg/drum--40° Brix;
260 kg/drum--65° Brix;)
|
