Puree
Appele Puree
 
Chemical properties of Apple Puree
No Specification Range value
1 soluble solid *(Brix) 36-38
2 Ph 3.8±0.5
3 Acide 0.4-1
4 Formalen Min 5
5 Ethyl alcohol Max 1.5
6 Total Ash 0.4- 0.85
7 Saccharose Max 9
8 Ash alkalinity 0.5-1
9 Sulfur anhydride Max 10
10 Hydroxymethyl furfural Max 0.6
11 Reducing Sugar Min 17
12 Insoluble solids in water Max 3
13 Starch Negative
14 T.P.C Negative
15 Yeast Negative
White Peach Puree
 
Chemical properties of white Peach Puree
No Specification Range value
1 soluble solid *(Brix) 28‐30 , 30‐32
2 Ph 3.9±0.5
3 Acide 0.8‐1.7
4 Formalen Min 30
5 Ethyl alcohol Max 1.5
6 Total Ash 0.5‐ 1.5
7 Saccharose Max 7
8 Ash alkalinity 0.4‐1
9 Sulfur anhydride Max 10
10 Hydroxymethyl furfural Max 0.6
11 Reducing Sugar Min 8
12 Insoluble solids in water Max 3
13 Starch Negative
14 T.P.C Negative
15 Yeast Negative
 Yellowplum Puree
 
Chemical properties of yellow Plum Puree
No Specification Range value
1 soluble solid *(Brix) 30‐32
2 ph 3.1±0.6
3 Acide 3‐4.5
4 Formalen Min 25
5 Ethyl alcohol Max 1.5
6 Total Ash 0.5‐ 1
7 Saccharose Max 1
8 Ash alkalinity 0.03‐0.8
9 Sulfur anhydride Max 10
10 Hydroxymethyl furfural Max 0.6
11 Reducing Sugar Min 10
12 Insoluble solids in water Max 2
13 Starch Negative
14 T.P.C Negative
15 Yeast Negative
Strawberry Puree
 
Chemical properties of without seed Strawberry Puree
No Specification Range value
1 soluble solid *(Brix) 16‐18
2 Ph 3.0±0.6
3 Acide 1.2‐1.85
4 Formalen 15‐25
5 Ethyl alcohol -
6 Total Ash 0.5‐ 1.2
7 Saccharose -
8 Ash alkalinity -
9 Sulfur anhydride Max 10
10 Hydroxymethyl furfural -
11 Reducing Sugar Min 6
12 Insoluble solids in water Max 2
13 Starch Negative
14 T.P.C Negative
15 Yeast Negative
Garlic Puree