PRODUCT SPECIFICATIONS

ACEROLA DRY EXTRACT

 

 

SCIENTIFIC NAME: Malpighia glabra Linne

Part used: fruit

Synonyms: West Indian Cherry, Barbados Cherry

Product: dry extract of Acerola Fruit

Quality: fiber free

Volumetric fluidity: 650 to 850 G/L

Physical characteristics:

Color: light beige to golden tan powder

Odor/taste: Characteristic odor and slightly tart taste

Natural vitamin C (Ascorbic Acid USP-XXI): 15% minimum

Insoluble solids: 0.1 ml Max. in 10 ml of a 2% w/v solution

Scorched particles: 10 particles/5 gr. Max. in a 5% w/v solution

Sieve analysis: 100% Mm. through 40 mesh

Loss on drying: 3.7% Max.

Microbiological counts:

Bacteria APC (total plate count): 3000 colonies/gr. Max.

Yeast/Mold:     100 colonies/gr. Max.

Salmonella sp: negative

E. coli. / coliforms: negative

Staphylococcus aureus: negative

Gram negatives: absent

 Escherichia:     negative

Pseudonomonas aeruginosa: negative

 

      Product of Brazil