Varieties: NAVELINA, NAVELATE, LANE LATE, VALENCIA LATE y SALUSTIANA.
Season: Harvesting and processing (November to July)
- Orange Concentrate
- Orange Cells
- Orange Comminuted
- Orange Filling
- NFC Orange Juice
- Orange Essential Oil
- Orange Peel Strips
- Clear Orange Concentrate
| PHYSICO-CHEMICAL | |
| º Brix (uncorr) | 64.0 - 66.0 |
| Acidity (%w/w) ACA | 3.6 - 3.8 |
| Ratio | 17.0 - 18.0 |
| pH | 4.0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1000 CFU/ml |
| Yeast | < 500 CFU/ml |
| Moulds | < 100 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (º uncorr) | 8,1 Min |
| Acidity | 0,4 - 1,2 |
| Cells | 70,0 Max |
| pH | 4.2 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 7,0 Min |
| Acidity | 0,7 Min |
| Viscosity | 10.0 Min |
| Turbidity | 15.0 Min |
| pH | 3,5 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 11,0 - 14,0 |
| Acidity | 0,4 - 0,8 |
| pH | 4.0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 11,8 min |
| Acidity | 0,60 - 1,50 |
| pH | 4.0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Density (20ºC - g/ml) | 0,842 - 0,850 |
| Aldehydes (%w/w) | 0,8% Min |
| Refractive Indez nd20 | 1,470 - 1,474 |
| Optical Rotation (º) | 94 - 99 |
| Solubility | Water Insoluble |
| ORGANOLEPTIC | |
| Aspect | Fluid clear liquid |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| PHYSICO-CHEMICAL | |||
| Size | Widht | Lenght | Thickness |
| 1N | 2±0,2 mm | 15-50 mm | 2-5 mm |
| 1R | 2±0,2 mm | 15-50 mm | 1,5-3 mm |
| 2N | 2±0,2 mm | 10-25 mm | 2-5 mm |
| 2R | 2±0,2 mm | 10-25 mm | 1,5-3 mm |
| 3N | 3-5 mm | 15-65 mm | 2-5 mm |
| 6N | 5-7 mm | 15-65 mm | 2-5 mm |
| 20N | 20±1 mm | 15-65 mm | 2-5 mm |
pH 4,5±0,5
| ORGANOLEPTIC | |
| Flavour | Typical Orange |
| Colour | Orange - Yellow |
| MICROBIOLOGICAL | |
| Total Plate Count Aerobic M. | Max. 10000 CFU/g |
| Moulds and Yeast | Max. 2000 CFU/g |
| Listeria and Salmonella | Absence in 25 g |
| E. Coli | Max. 10 CFU/g |
| Staphylococcus aureus | Max. 20 CFU/g |
| Total Coliform | Max. 100 CFU/g |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 64,0 - 67,0 |
| Acidity | 4,0 - 5,0 |
| pH | 3,5 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |