| Product´s name |
Camu-camu
dehydrated |
| Physico-chemical
characteristics |
Ascorbic Acid mg/100g |
8000 - 9000 mg (*) |
| Humidity |
4.6 - 6.0 |
| PH 25 ° C (10% Solution) |
2.9 - 3.0 |
| Hierro |
0.94 mg |
| Tiamina |
0.07 mg |
| Riboflavina |
0.16 mg |
| Niacina |
6.25 mg |
| Calcium |
4.27 mg |
| Phosporus |
35.14 mg |
| (*) Method Tillman |
| Organic
Characteristics |
Aspect |
Powdered homogeneous |
| Color |
Beige |
| Flavor |
Acid, typical of the fruit |
| Solubility |
Soluble with water |
| Density (25 °C) |
1.10 - 1.20 |
| Volume |
10 % (Maximum) |
| Microbiologic
Analysis |
Total Recount |
3000 ufc/gr |
| Volume |
300 ufc/gr |
| E. Coli |
Negative |
| Salmonella |
Negative |
| Psedomonas |
Negative |
| Aeroginosa |
Negative |
| Staphilococos Aureus |
Negative |
|