![]() (c) shall contain, before the addition of a sweetening ingredient, in 100 millilitres measured at a temperature of 20☌, not less than (ii) its optical rotation between +0.5 and -1.5 degrees Ventzke, determined at a temperature of 20☌, using a tube 200 millimetres in length (i) a specific gravity of not less than 1.030 and not more than 1.040 (20☌/20☌), (a) shall be the fruit juice obtained from limes (d) may contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase.ī.11.127. (ii) contain not less than 0.7 per cent and not more than 2.1 per cent of acid by weight calculated as anhydrous citric acid, as determined by official method FO-25, Determination of Acid in Grapefruit Juice or Orange Juice, October 15, 1981 and (i) have a Brix reading of not less than 9.3°, as determined by official method FO-24, Determination of Brix Reading for Grapefruit Juice and Orange Juice, October 15, 1981, and (c) shall, before the addition of sugar, invert sugar, dextrose or glucose solids, ![]() (iii) have an absorbance value for total polyphenolics of not less than 0.310, as determined by official method FO-23, Determination of Absorbance Value for Total Polyphenolics in Grapefruit Juice and Orange Juice, October 15, 1981 (ii) contain not less than 70 milligrams of potassium per 100 millilitres, as determined by official method FO-22, Determination of Potassium in Grapefruit Juice and Orange Juice, October 15, 1981, and (i) contain not less than 1.15 milliequivalents of free amino acid per 100 millilitres, as determined by official method FO-21, Determination of Amino Acids in Grapefruit Juice and Orange Juice, October 15, 1981, ![]() (a) shall be fruit juice obtained from clean, sound, mature grapefruit
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |