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Zim-ex inc.
[Canada]
Address:
1965 rue de Bergerville Quebec Quebec G1S 1J7 Canada
Phone:
1-418-5270882
Contact name:
Pierre Julien , President




Zim-ex inc.


 

Juice Pulp

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Juice Pulp

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A) Middle Acai

1- Organoleptic:

  • Color: Purple, Table PANTONE 747XR (476 to 478C; 490 and 491C; 497 and 498C; 4705C; 4696C; 504 and 505U).
  • Flavor: lightly bitter
  • Smell: Characteristic of the fruit

2- Physical-Chemical:

Minimum Maximum

  • Total Solids above 11,0 14,00%
  • %Acidity in Citric Acid % - 0,40
  • pH 4,00 6,20

Obs.: gms = grams of dried material

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g
  • Salmonela absent

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 185,0 Kg and gross weight 203,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and 12,9 Kg gross;

5- Temperature:

  • 15C (+/-5C)

6- Validity:

  • 01 year for 400g. package
  • 02 years for product in pails and drums

B) Graviola Pulp

1- Organoleptic:

  • Color: Changing from white to ivory
  • Flavor: acid, characteristic of the fruit
  • Smell: Characteristic of the fruit

2- Physical-Chemical:

  • Brix 11,00 (?,0)
  • Acidity 0,80 (?,2)
  • pH 3,80 (?,3)
  • %Pulp 80,00 (?0,0)

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 190,0 Kg and gross weight 208,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and 12,9 Kg gross;

5- Temperature:

  • -15C (+/-5C)

6- Validity:

  • 01 year for 400g. package
  • 02 years for product in pails and drums

C) Passion fruit Pulp

1- Organoleptic:

  • Color: From yellow to orange/Table PANTONE 747xr (122 to 124C; 129 to 130C; 136 to 137C and 1375C).
  • Flavor: acid, characteristic of the fruit
  • Smell: Characteristic of the fruit

2- Physical-Chemical:

  • Brix 11,0 (minimum)
  • Acidity 2,50 (minimum)
  • pH 2,70 (minimum)
  • %Pulp 45,0 (?13,0)

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 190,0 Kg and gross weight 208,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and 12,9 Kg gross;

5- Temperature:

  • -15C (+/-5C)

6- Validity:

  • 01 year for 400g. package
  • 02 years for product in pails and drums

D) Guava Pulp

1- Organoleptic:

  • Color: Pink to red/Table PANTONE 747xr (189 and 190C; 1765C; 1775C; 183 and 184U; 190U; 196 and 197U)
  • Flavor: acid from the fruit itself
  • Smell: Characteristic of the fruit
  • Variety: Paloma

2- Physical-Chemical:

  • Brix 9,00 (?2,0)
  • Acidity 0,40 (minimum)
  • pH 3,5 to 4,2
  • %Pulp 60,0 (minimum)

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 190,0 Kg and gross weight 208,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and 12,9 Kg gross;

5- Temperature:

  • -15C (+/-5C)

6- Validity:

  • 01 year for 400g. package
  • 02 years for product in pails and drums

E) Cupua Pulp

1- Organoleptic:

  • Color: White to Yellow/Table PANTONE 747xr (Cool Gray 1U; 459 to 461C; 460 to 461U).
  • Flavor: Lightly acid
  • Smell: Characteristic of the fruit

2- Physical-Chemical:

  • Brix 10,0 (?1,00)
  • Acidity 1,80 (?0,30)
  • pH 2,60 (minimum)
  • %Pulp 88,0 (?10,0)

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 190,0 Kg and gross weight 208,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and 12,9 Kg gross;

5- Temperature:

  • -15C (+/-5C)

6- Validity:

  • 01 year for 400g. package
  • 02 years for product in pails and drums

F) Acerola Pulp

1- Organoleptic:

  • Color(*): Changing from yellow to red/Table PANTONE 747xr (130C; 143C; 150 and 151C; 166C; 173C) Warm Red C (179C and 180C); 164 and 165U; 171 and 172U; 1655U and 1665U)
  • Flavor: Acid from the fruit
  • Smell: Characteristic of the fruit

(*) It refers to product with or without pigment: Pigment INS 120 (E 120)

2- Physical-Chemical:

  • Brix 5,50 minimum
  • Acidity 1,10 (?0,3)
  • pH 2,80 minimum
  • %Pulp 48,0 (?10,0)
  • Vit. "C" min. 800 mg/100g

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 185,0 Kg and gross weight 203,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and 12,9 Kg gross;

5- Temperature:

  • -15C (+/-5C)

6- Validity:

  • 01 year for 400g. package
  • 02 years for product in pails and drums

G) Mango Pulp

1- Organoleptic:

  • Color: Yellow/Table PANTONE 747xr (108C and 109C; 116C; 122 to 124C; 130C; 114 and 115U)
  • Flavor: Lightly acid, characteristic of the fruit
  • Smell: Characteristic of the fruit
  • Varieties: Mix of Espada, Tommy Atkins, Jasmin and/or Coit?

2- Physical-Chemical:

  • Brix 12,50 (?1,5)
  • Acidity 0,32 (minimum)
  • pH 3,60 (?0,3)
  • %Pulp 70,0 (minimum)

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 190,0 Kg and gross weight 208,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 4,0 Kg net and 4,2 Kg gross;
  • Plastic bags of 400g. (4x100g.) in cardboard cartons of 12,0 Kg net and 12,9 Kg gross;

5- Temperature:

  • -15C (+/-5C)

6- Validity:

  • 01 year for 400g. package
  • 02 years for product in pails and drums



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