Food and Beverage Chemicals - Sweeteners - Acidulants - Emulsifiers

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Product name
CAS
Formula

High Purity Castor Oil

CAS8001-79-4
FormulaC3H5(C18H33O3)3
SynonymCastor Oil
Refractive Index1.4758 - 1.4798
Saponification Value176 - 187
Iodine Value160 - 168 wijs
Peroxide Value50 meq/kg max
Unsaponifiable Matter0.8 % max
AppearenceClear almost colourless to slightly yellow, viscous, hygroscopic liquid
Acid Value200 max
Weight0.945 - 0.965 g/ml at 20C
Optical Rotation+3.5 - +6.0
Hydroxyl Value150 min
Moisture0.05% max kF

Black Raspberry Puree Seedless - 1 Strength

FormulaN/A
Synonym-
Acidity0.95 +/- 0.45 as Malic
AllergensNone
FlavorFree form scorched, fermented, caramelized or other undesirable flavor.
Brix (Direct @ 20 deg C)12.10 +/- 1.00
Brix (Corrected)11.20 - 13.40
pH3 - 4.6
Concentration>11.10 Brix in Single Strength
Total Plate Count<1000
FlavorFull flavored and typical of fine quality raspberries.
Yeast & Molds<100
Specific gravity1.0446 - 1.05428

Blueberry Juice Concentrate 65 Brix

FormulaN/A
Synonym-
Shelf LifeFrozen (0 degrees F): 730 days
Brix (Direct @ 20 deg C)65.00 +/- 1.00
Yeast & Molds<100
FlavorFull flavored and typical of fine quality blueberry juice concentrate.
Concentration>10.00 Brix as Single Strength
Reconstitution1 part Blueberry Juice Concentrate 65 Brix + 7.24 parts water
Shelf LifeAmbient (70 degrees F): not recommended
Total Plate Count<1000
FlavorFree from scorched, fermented, caramelized or other undesirable flavor.
Brix (Corrected)64.50 - 68.00
Acidity6.25 +/- 3.75 as Citric
pH2.4 - 3.4
Specific gravity1.316 - 1.33748
Shelf LifeRefrigerated (38 degrees F): 30 days
AllergensNone

White Grapefruit Juice Concentrate 62 Brix

FormulaN/A
Synonym-
Concentration>10.00 Brix (Acid Corrected) at Single Strength
USDA Score> 94 - 96
Shelf LifeRefrigerated (38 degrees F): 7 Days
Shelf LifeAmbient (70 degrees F): Not recommended
Total Plate Count<1000
FlavorFree from scorched, fermented, caramelized or other undesirable flavor.
Brix (Corrected)61.00 – 63.00
Specific gravity1.29498 – 1.30694
FlavorFull flavored and typical of fine quality grapefruit juice concentrate.
Acidity6.55 +/- 0.85 as Citric
pH3.1 – 3.5
Reconstitution1 part White Grapefruit Juice Concentrate 62 Brix plus 6.75 parts water
Shelf LifeFrozen (0 degrees F): 730 Days
Yeast & Molds<100
AllergensNone

Lemon Juice Not From Concentrate 57 Strength

FormulaN/A
Synonym-
Shelf LifeAmbient Not Recommended
Specific gravity1.025 – 1.04735
Acidity5.25 +/- 0.75 as Citric
Pulp1 – 12
Yeast & Molds<100
Shelf LifeFrozen 730 days
Concentration> 4.50% Acid (as Citric) at Single Strength
pH2.2 – 2.4
GPL57 +/- 7
Total Plate Count<1000
Shelf LifeRefrigerated 7

Cantaloupe Balls - IQF 1

FormulaN/A
Synonym-
Concentration> 9.60 Brix at Single Strength
FlavorTypical of mature, properly processed cantaloupe melons.
FlavorFree from objectionable flavors or odors of any kind.
Brix (Direct @ 20 deg C)9.00 +/- 1.00
Shelf LifeFrozen (0 degrees F): 365 Days
Shelf LifeRefrigerated (38 degrees F): not recommended
Yeast<20,000
Mold<100
Total Plate Count<50,000
AllergensNone
Shelf LifeAmbient (70 degrees F): not recommended
Specific gravity0 – 0

Orange Juice Concentrate 60 Brix

FormulaN/A
Synonym-
FlavorFree from scorched, fermented, caramelized or other undesirable flavor.
Brix (Direct @ 20 deg C)59.35 +/- 0.85
Brix (Corrected)59.00 – 61.00
AllergensNone
Concentration>11.80 Brix (acid corrected) at Single Strength
Acidity3.30 +/- 0.80 as Citric
Reconstitution1 part Orange Juice Concentrate 60 Brix + 5.25 parts water
FlavorFull flavored and typical of fine quality orange juice concentrate.
Specific gravity1.2832 – 1.29498
Pulp4 – 10
Total Plate Count<5000

Blood Orange Juice Concentrate 61 Brix

FormulaN/A
Synonym-
Concentration>11.80 Brix (acid corrected) at Single Strength
Specific gravity1.28908– 1.30093
Yeast & Molds<500
Reconstitution1 part Blood Orange Juice Concentrate 61 Brix + 5.39 parts water
FlavorFull flavored and typical of fine quality blood orange juice concentrate.
FlavorFree from scorched, fermented, caramelized or other undesirable flavor.
Brix (Corrected)60.00 – 62.00
Total Plate Count<5000
AllergensNone

Orange Pulp Single Strength

FormulaN/A
Synonym-
Acidity0.70+/- 0.20 as Citric
Concentration>11.80 Brix
Yeast & Molds<100
Brix (Corrected)9.00 – 15.00
Total Plate Count<1000
Specific gravity1.0359 – 1.06111
AllergensNone

Orange Oil - Cold-Pressed

CAS8008-57-9
FormulaN/A
SynonymCitrus oil, Citrus sinensis oil, Citrus sinensis peel oil, 5-Fold orange oil, Neat oil of sweet orange Orange oil, Orange oil, coldpressed, Orange peel oil, Orange peel, sweet, oil, Sweet orange oil Sweet orange peel oil, Oils, orange, sweet
Density0.842-0.846
Slightly Solublein water
Odoryel. to deep orange liq., char. orange odor and taste
Refractive Index1.472 (20 c)
Solubility2 vols 90 alcohol, 1 vol glac. acetic acid

Peach Juice Concentrate 65 Brix

FormulaN/A
Synonym-
FlavorFull flavored and typical of fine quality peach juice concentrate.
Reconstitution1 part Peach Juice Concentrate 65 Brix + 6.83 parts water
FlavorFree from scorched, fermented, caramelized or other undesirable flavor.
Brix (Corrected)64.20 – 66.90
Acidity3.00 +/- 1.50 as Malic
Specific gravity1.31418 – 1.30684
Total Plate Count<1000
pH3.3 – 3.8
Yeast & Molds<100
Brix (Direct @ 20 deg C)65.00 +/- 1.00
Concentration> 10.50 Brix at Single Strength
AllergensNone

Pear Juice Concentrate 70 Brix

FormulaN/A
Synonym-
Specific gravity1.34371 – 1.35881
FlavorFree from scorched, fermented, caramelized or other undesirable flavor.
pH4.5-4.9
Reconstitution1 part Pear Juice Concentrate 70 Brix plus 6.51 parts water
Acidity1.25 +/- 0.65 as Citric
Concentration>12.00 Brix at Single Strength
Yeast & Molds<100
Total Plate Count<1000
FlavorFull flavored and typical of fine quality pineapple juice concentrate.
Brix (Direct @ 20 deg C)70.00 +/- 1.00
Brix (Corrected)69.00 – 71.40
Color> 20 @ 440 nm
AllergensNone
Clarity> 90 @ 625 nm

Peach Puree Concentrate 32 Brix

FormulaN/A
Synonym-
Reconstitution1 part Peach Puree Concentrate 32 Brix plus 2.33 parts water
AllergensNone
pH3.6 – 4.1
Concentration> 10.5 Brix Single Strength
Yeast<100
Mold<100
Total Plate Count<1000
Brix (Direct @ 20 deg C)32 +/- 1
Brix (Corrected)31.1 - 33.4
Specific gravity1.13394 – 1.1456
Acidity1.35 +/- 0.45 as Malic

Pineapple Juice Concentrate 65 Brix

FormulaN/A
Synonym-
FlavorFree from scorched, fermented, caramelized or other undesirable flavor.
Specific gravity1.31479 – 1.32945
Reconstitution1 part Pineapple Juice Concentrate 65 Brix plus 5.37 parts water
Total Plate Count<1000
FlavorFull flavored and typical of fine quality pineapple juice concentrate.
Acidity2.60 +/- 0.80 as Citric
pH3.0 – 4.5
Concentration>12.80 Brix at Single Strength
AllergensNone
Brix (Direct @ 20 deg C)65.00 +/- 1.00
Brix (Corrected)64.30 – 66.70
Yeast & Molds<100

Plum Puree 1 Strength

FormulaN/A
Synonym-
Acidity1.85 +/- 1.15 as Citric
pH2.8– 4.1
Specific gravity1.05854 – 1.07545
Concentration> 14.30 Brix at Single Strength
Yeast & Molds<100
AllergensNone
Brix (Direct @ 20 deg C)16.00 +/- 1.70
Brix (Corrected)14.40 – 18.30
Total Plate Count<1000

Orange Juice from Concentrate Single Strength

FormulaN/A
Synonym-
Specific gravity1.04753 – 1.05683
AllergensNone
FlavorFull flavored and typical of fine quality orange juice concentrate.
Yeast & Molds<100
Brix (Corrected)11.80 – 14.00
Total Plate Count<1000
FlavorFree from scorched, fermented, caramelized or other undesirable flavor.
Pulp1 - 12
Concentration>11.80 Brix (acid corrected) at Single Strength

Plum Juice Concentrate 68 Brix

FormulaN/A
SynonymSanta Rose Red Plum
Yeast<100
FlavorFull flavored and typical of fine quality plum juice concentrate.
Brix (Corrected)66.40 – 71.20
pH2.8 – 3.8
Specific gravity1.32759 – 1.35754
Concentration> 14.30 Brix at Single Strength
Reconstitution1 part Plum Juice concentrate 68 Brix plus 5.01 parts water
Mold<100
FlavorFree from scorched,fermented, carmelized or other undesirable flavor.
Brix (Direct @ 20 deg C)67.50 +/- 2.00
Acidity6.70 +/- 1.70 as citric
Total Plate Count<1000
AllergensNone

Raspberry Clean Crumbles

FormulaN/A
Synonym-
Total Plate Count<10000
Brix (Direct @ 20 deg C)11.00+/-2.00
pH2.7-3.4
Specific gravity1.03713-1.05428
Concentration> 9.20 brix at Single Strength
Yeast & Molds<5000
AllergensNone
Brix (Corrected)9.30-13.40
AppearenceTypical deep red color
Acidity1.80+/-0.40 as citric

Red Raspberry Puree Seedless Aseptic -1 Strength

FormulaN/A
Synonym-
Shelf LifeAmbient (70 degrees F): 180 Days
Brix (Direct @ 20 deg C)10.00+/- 2.00
Concentration> 9.20 Brix at Single Strength
Total Plate Count<1000
Acidity1.35+/-0.65 as Citric
Shelf LifeRefrigerated (38 degrees F): 540 Days
Brix (Corrected)8.10-12.40
Shelf LifeFrozen (0 degrees F): Not recommended
Yeast & Molds<100
Specific gravity1.0318 – 1.05005
AllergensNone
pH3-3.6

Red Raspberry Puree Seedless Frozen -1 Strength

FormulaN/A
Synonym-
Shelf LifeRefrigerated (38 degrees F): 7 Days
Specific gravity1.03108 – 1.05259
Shelf LifeAmbient (70 degrees F): Not recommended
Brix (Direct @ 20 deg C)9.25 +/- 1.25
Shelf LifeFrozen (0 degrees F): 730 Days
Yeast & Molds<100
Total Plate Count<1000
Concentration> 9.20 Brix at Single Strength
AllergensNone

Red Raspberry Puree with Seeds Frozen -1 Strength

FormulaN/A
Synonym-
Brix (Direct @ 20 deg C)9.85 +/- 0.65
Specific gravity1.03108 – 1.05259
Shelf LifeAmbient (70 degrees F): Not recommended
Yeast & Molds<100
Shelf LifeFrozen (0 degrees F): 730 Days
Total Plate Count<1000
AllergensNone
Concentration> 9.20 Brix at Single Strength
Shelf LifeRefrigerated (38 degrees F): 7 Days

Red Raspberry Puree with Seeds Aseptic -1 Strength

FormulaN/A
Synonym-
pH3-3.6
AllergensNone
Specific gravity1.0318 – 1.05005
Shelf LifeRefrigerated (38 degrees F): 540 Days
Shelf LifeAmbient (70 degrees F): 180 Days
Total Plate Count<1000
Acidity1.35+/-0.65 as Citric
Yeast & Molds<100
Concentration> 9.20 Brix at Single Strength
Brix (Direct @ 20 deg C)10.00+/- 2.00
Brix (Corrected)8.10-12.40
Shelf LifeFrozen (0 degrees F): Not recommended

Strawberry Puree Seedless Frozen 1 Strength

FormulaN/A
Synonym-
Shelf LifeFrozen (0 degrees F): 730 Days
Total Plate Count<1000
Brix (Direct @ 20 deg C)10.00 +/- 3.00
Specific gravity1.03108 – 1.04753
Acidity0.80 +/- 0.20 as Citric
pH3.2 – 3.9
Concentration> 8.00 Brix at Single Strength
Shelf LifeRefrigerated (38 degrees F): 7 Days
Shelf LifeAmbient (70 degrees F): Not recommended
Yeast & Molds<100
AllergensNone

Strawberry Puree with Seeds Aseptic 1 Strength

FormulaN/A
Synonym-
Brix (Direct @ 20 deg C)10.00 +/- 3.00
Acidity0.80 +/- 0.20 as Citric
Concentration> 8.00 Brix at Single Strength
pH3.2 – 3.9
Specific gravity1.03108 – 1.04753
Shelf LifeRefrigerated (38 degrees F): 540 Days
Yeast & Molds<100
AllergensNone
Shelf LifeFrozen (0 degrees F): Not Recommended
Total Plate Count<1000
Shelf LifeAmbient (70 degrees F): 180 Days

Strawberry Puree with Seeds Frozen 1 Strength

FormulaN/A
Synonym-
pH3.2 – 3.9
Shelf LifeFrozen (0 degrees F): 730 Days
AllergensNone
Brix (Direct @ 20 deg C)10.00 +/- 3.00
Specific gravity1.03108 – 1.04753
Yeast & Molds<100
Acidity0.80 +/- 0.20 as Citric
Total Plate Count<1000
Concentration> 8.00 Brix at Single Strength
Shelf LifeRefrigerated (38 degrees F): 7 Days
Shelf LifeAmbient (70 degrees F): not recommended
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