Jaffa Champion Lemonade 0.5 PET

Refreshment non-carbonated non-alcoholic drink with fruit content min.5% “Jaffa Champion Lemonade” in PET ambalage from 1,5 and 0.5 liters.

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, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat. Next process is pasteurisation then cooling. After cooling is going to be the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life