FLAVOR:  ORANGE, LEMON, PASSION FRUIT, MANGO, GUAVA, GRAPE FRUIT

NO CHEMICAL

NATURAL                  HIGH TEOR OF FRUIT PULP  

CONCENTRATE
TO BE PASTEURIZED OR
SIMPLY DILUTED ON WATER, SO WILL BE READY TO DRUNK,

SHELF LIFE AT FRESH LOCAL ...................... 30 DAYS 
SHELF LIFE AT -5ºC to +5ºC ........................... 6 MONTHS
SHELF LIFE AT LESS -5º  ..............................12 MONTHS

PACKING: PLASTIC DRUMS OF 60 LITERS OR PLASTIC BOTLES OF 1 LT

RENT DILUTION:      1 LITER OF JUICE +  4 TO 7 LITERS OF WATER

BRIX AS PER YOUR TASTE AND AS PER THE FRUIT FLAVOR

ANALYSIS   REPORT

Product: Concentrate Juice      Quantity: 240 ml      
Shelf  Life 30 days fresh local - 6 months at 5ºC  - 12 months at freezer < 5ºC
Ingredients: WATER, PASSION FRUIT PULP (Passiflora edulis f. flavicarpa), SUGAR, Citric Acid INS 330, Sodium Benzoate INS 211, No yeasted, No alcoholic 
Note: Licensed to trade by Brazil Health Ministery
100% Brazilian Origin

LAUDO DE ANÁLISE / ANALYSIS REPORT RESULTS
Proteínas Totais/ Total Protein - N X 6,25  - g / 100 g ............. 0,8 
Total Lipideos -  g / 100 ....................................................... 0,3
Gorduras Saturadas / Saturated Grease - g / 100 ................. nihil 
Colesterol / Cholesterol  - g / 100 g ..................................... nihil 
Carboidratos Totais / Total Carbohydrate - g / 100 g  ............. 50,5
Valor Calórico Total / Total Caloric Value - kcal / 100 g  ........ 207,9 
Benzoato de Sódio - Sodium Benzoate - mg / 100 g  ............ 140 
Cinzas / Ash Powder - g / 100 g  ......................................... 0,3
Cálcio / Calcium - mg / 100 g   ............................................ 14 
Ferro / Iron (Fe)  - mg / 100 g   ............................................ 4,1 
    
ANÁLISE FÍSICO-QUÍMICA-BACTERIOLÓGICA                                              PHYSICAL-CHEMICAL - MICROBIOLOGICAL ANALYSIS
Sólidos Solúveis Soluble Solids BRIX  ...............................   45º 
Açucares Totais Fruta in Natura / BRIX Fruta   ...................   9º to 13º
Total Sugar Fruit in Natura / Fruit Brix     
Aditivos / Additives  ..........................................................  nihil
Coliformes / Coliform Group  .............................................  nihil
Salmonella  .....................................................................  nihil