Jaffa Champion Lemonade 0.25 CAN

Fruit juice with fruit content min.5% “Jaffa Champion Lemonade” in metal ambalage – CAN 0.25 liter – versin I

Ingredients

Treated water, sugar 85 gr/l, concentrated lemon compound 10gr/l from 40,2 brix, neutral compound for drinks orange color 2gr/l from 16brix and neutral compound - white 5gr/l from 17 brix, Natural flavour of lemon 0,35 gr/l, citric acid 2,5 gr/l, Potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, sodium citrate 0,5 gr/l, ascorbic acid 0,15 gr/l, color: saffron extract 0,14 gr/l.

The ethanol content max. 5 gram/kg.

Vitamins: no vitamins, only natural flavours.

Fruit percentage contains (total 5%): Lemonade 5%.

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 85 gr/l, concentrated lemon compound 10gr/l from 40,2 brix, neutral compound for drinks orange color 2gr/l from 16brix and neutral compound - white 5gr/l from 17 brix, Natural flavour of lemon 0,35 gr/l, citric acid 2,5 gr/l, Potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, sodium citrate 0,5 gr/l, ascorbic acid 0,15 gr/l, color: saffron extract 0,14 gr/l.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C.

The short description of the Production process

The production process starts preparing of final drink, mixing the treated water and concentrated juice, pure. Thereafter is followed the process of preheating, deareating and homogenising. Next proces is first pasteurisation thereafter filling and closing of closures. The filled cans are subjected to the process of second pasteurisation. Follows the process of putting of dates, packing, palletising and warehousing.

Packing

Metal ambalage - CAN 0.25l, 24 pieces in one packing.