JSL TRADE CORPORATION
6928 Woodbridge Valley Cir
Charlotte, NC 28227
ph: 17047797350
fax: 17045459536
jsltrade
Products
Concentrate has no added sugar colour or preservatives.
Apple juice concentrateBrix (refr at 20c) 65 - 71 Density 1.32 - 1.38 Acidity (% w/w) malic pH 8.1 min 3.0 Single Strength at 11,5 brix refr Ash g/ltr 1.8 - 3.5 PO4 (phosphate) g/lt 0.13 - 0.3 Pectin Negative Starch Negative Colour in EBC 4 - 12 Flavour Typical, fruity Turbidity (visual) Clear Microbiological Total Count <1000/g Yeast < 300/g Mould < 100/g Osmotolerant Yeast per g < 100/g Recommended Storage Conditions/shelf life 6 months at 70 brix at + 5° C 12 months at 70 brix at -18° C Crop Time August - November Packing Metal drums of about
270 kg net
Road tanker of about 24 mt Cranberry juice concentrate
Brix (refractometer)
50 +/- 1.0 Brix/acid ratio 3.2 - 4.2 Titratable Acidity as citric w/w 14.0% +/- 1.5% Colour Visual Typical dark clear cranberry red Flavour & odour Typical tart, fruit flavour with no off flavours or odours Turbidity (Hach Meter) (Hach Meter) <20 NTU @ 7.5 brix Microbiological Yeast
<500 per mlTPC <500 per ml Total Coliform negative Packaging 55 gallon open top metal drums with liners filled to 50 gallons, 4 drums per pallet Shipping and Storage Ship and store product at 0F +/- 15F Shelf Life Two years minimum if kept frozen 
Blackcurrant juice concentrateBrix (ref at 20° C) 65 - 68 Density 1.32 - 1.36 Acidity (% w/w) malic, pH 8.1 12 - 16 Single Strength at 11.5 brix refr ASH g/lt 3.5 - 6.0 PO4 (phosphate) g/lt 0.25 - 0.8 Pectin Negative Starch Negative Colour (visual) Deep Red Flavour Typical, Fruity Turbidity (visual) Clear Microbiological Test Total Count <1000/g Yeast < 300/g Mould < 100/g Osmotolerant Yeast < 100/g Storage 12 months at 65 brix at -18° C Crop Time July - August Packing Metal Drums 260kg net at 65 brix 
Raspberry juice concentrateBrix (ref at 20° C) 65 Density 1.32 - 1.34 Acidity (% w/w) malic, pH 8.1 8.5 - 12.5 Single Strength at 6.5 brix refr ASH g/lt 3.0 - 5.0 PO4 (phosphate) g/lt 0.2 - 0.7 Pectin Negative Starch Negative Colour (visual) Dark Red Flavour Typical, Fruity Turbidity (visual) Clear Microbiological Test Total Count < 1000/g Yeast < 300/g Mould < 100/g Osmotolerant Yeast < 100/g Storage Frozen -18° C Preservatives None Crop Time July - August Packing
Metal Drums 260kg net at 65 brix
Orange juice concentrate
Analysis Minimum Maximum Corrected Brix (Degree) 65.5 66.5 Ratio (Brix/Acidity) 10.0 20.0 Ascorbic Acid (mg/l) 300 Sodium (mg/l) 10 Sinking Solids 6.0 12.0 Colour Defects (USDA Score) 36 38 Defects (USDA Score) 19 20 Flavour (USDA Score) 37 38 Recoverable Oil (%v/v) 0.0080 0.0130 Total Plate Count (Cfu/ml) 1000 Yeast & Moulds Count (Cfu/ml) 100 Mould Count Howard (%) 6 Packing The product is supplied in open head 55 gallon steel drums with two polylines (270kgn.w. - 285kg g.w.) bulk or upon customer's request Shelf Life Two years under proper storage conditions Storage The product must be stored below -7c Grape juice concentrate (red or white)
Please, contact us for details
Peach concentrate
Brix 65 – 67 Titratable Acidity
(pH 8.1 as Malic) % w/w3.0 – 4.5 pH
(20g sample +20g dest. H20)1:1 3.2 – 3.8 Relative Density 20/20 1.31 – 1.33 Preservatives None Microbiological Values Total Plate Count <300/g
Yeast <100/g Mould <100/g Osmotolerant Yeast <100/g Storage 4 – 8°C 
Pineapple concentrateBrix (refractometer) 65 Ratio 23.75 B/A Anhydrous citric acid 2.77 %w/w Colour 19 Defects 38 Flavour 37 Separation 0 ml Lactic Acid 0.062 mg/l Viscosity (Brookfield Method) 275 CPS SPIN No.2@60B @60F pH 3.67 Total Plate count 40 UCF/ml Mould count 20 UCF/ml Yeast count <10 UCF/ml E. Coli 0 UCF/ml Coliform 0 UCF/ml Packing Steel drums with poly liner 200 kgs 
Apricot juice concentrateBrix 65 – 68 Titratable Acidity (pH 8.1 as Malic) % w/w 5.0 – 8.0 pH (20g sample +20g dest. H20) 1:1 3.2 – 3.8 Relative Density 20/20 1.32 – 1.34 Preservatives None Microbiological Values Total Plate Count <300/g Yeast <100/g Mould <100/g Osmotolerant Yeast <100/g Storage 4 – 8°C Strawberry juice concentrate
Brix (ref at 20° C) 40 - 65 Density 1.18 - 1.34 Acidity (%w/w) malic Ph 8.1 6.0 - 8.0 Single Strength at 6.5 brix refr ASH g/lt 2.5 - 5.0 PO4 (phosphate) g/lt 0.2 - 0.7 Pectin Negative Starch Negative Colour (visual) Red Flavour Typical, Fruity Turbidity (visual) Clear Microbiological Test Total Count < 1000/g Yeast < 300/g Mould < 100/g Osmotolerant Yeast < 100/g Storage Deep Frozen Preservatives None Crop Time May - July Packing Plastic Drums 270kg net at 65 brix Metal Drums 260kg net at 65 brix Road Tanker 24mt net at 65 brix Tomato paste
Please, contact us for details
Sugar syrup with apple juice
PRODUCT SPECIFICATION
Product: Concentrated product on basis of the apple concentrated juice with supplemented sugar for production of fruit ice-cream, juices and drinks
Product-No.:
1) Description
The product is made from 60 % dissolved white crystal sugar, colour max. 45 INCUMSA, polarisation min. 99,7 %, 33 % prepared water (demineralized, desalted), 7 % apple juice concentrate, clear (NTU<5), acidity 1,5-3,0 % as malic acid, in
conformity with AIJN Code of Practice and RSK values.
During the production it is not allowed to use cellylytic or liquidize enzymes. The product is not made from genetic modified organism and does not contain these. Genetic engineering methods and also genetic modified raw or complementary materials are not used.
2) Packaging, shipment and storage
The product has to be shipped in isolated tank-lorries destined for foodstuffs only. The cisterns to be cleaned carefully – cleaning certificate to be provided before loading.
The goods to be shipped at temperature max. 12°C.
The product can be stored 7 days in cool conditions without additional pasteurisation.
3) Chemical-physical characteristics
a) sensoric
Colour: typical light-yellow, without foreign particles, clear
Smell: typical, without strange touch
Taste: typical, without strange touch
b) physical parameters
Brix, refractometric (at 20°C): min. 64° Brix
Colour: 1 – 3 Lovibond at 11,2° Brix
Cloudiness: < 5 FNU at 11,2° Brix
c) chemical parameters
Unit Data Method
Total acid as malic acid g/kg min. 0,8-3,0
at pH 7,0 at 64 Brix)
HMF mg/l max. 1 IFU Nr. 69
Patulin ppb max. 3 ISO 8128 (mod.)
Fumaric acid mg/l max. 0,5 GfL Nr. 2011
Starch not detectable Iodine test
Pectin not detectable Alcohol test
d) Microbiological parameters
Unit Data Method
Total plate account cfu/g max. 20 IFU Nr. 2
Yeast cfu/g max. 5 IFU Nr. 3/1
Mould cfu/g max. 5 IFU Nr. 4/1
Osmophilic yeast cfu/g not detectable IFU Nr. 3/11
Coliform germs cfu/g not detectable
Thermophilic germs cfu/g not detectable
TAB cfu/g not detectable
Salmomellae fu/g not detectable
Sugar syrup with orange juice
PRODUCT SPECIFICATION
Product: Concentrated product on basis of the orange concentrated juice with supplemented sugar for production of fruit ice-cream, juices and drinks
Product-No.:
1) Description
The product is made from 60 % dissolved white crystal sugar, colour max. 45 INCUMSA, polarisation min. 99,7 % ,33 % prepared water (demineralized, desalted), 7 % orange juice concentrate, ratio 11-13 or 18-22, low pulp (6-8%) in conformity with AIJN Code of Practice and RSK values
During the production it is not allowed to use cellylytic or liquidize enzymes. The product is not made from genetic modified organism and does not contain these. Genetic engineering methods and also genetic modified raw or complementary materials are not used.
2) Packaging, shipment and storage
The product has to be shipped in isolated tank-lorries destined for foodstuffs only. The cisterns to be cleaned carefully – cleaning certificate to be provided before loading.
The goods to be shipped at temperature max. 12°C.
The product can be stored 7 days in cool conditions without additional pasteurisation.
3) Chemical-physical characteristics
a) sensoric
Colour: typical light-yellow, without foreign particles, clear
Smell: typical, without strange touch
Taste: typical, without strange touch
b) physical parameters
Brix, refractometric (at 20°C): min. 64° Brix
Colour: 1 – 3 Lovibond at 11,2° Brix
Cloudiness: < 5 FNU at 11,2° Brix
c) chemical parameters
Unit Data Method
Total acid as malic acid g/kg min. 1,0-4,5
at pH 7,0 (at 64 Brix)
HMF mg/l max. 1 IFU Nr. 69
Patulin pb max. 3 ISO 8128 (mod.)
Fumaric acid mg/l max. 0,5 GfL Nr. 2011
Starch not detectable Iodine test
Pectin not detectable Alcohol test
d) Microbiological parameters
Unit Data Method
Total plate account cfu/g max. 20 IFU Nr. 2
Yeast cfu/g max. 5 IFU Nr. 3/1
Mould cfu/g max. 5 IFU Nr. 4/1
Osmophilic yeast cfu/g not detectable IFU Nr. 3/11
Coliform germs cfu/g not detectable
Thermophilic germs cfu/g not detectable
TAB cfu/g not detectable
Salmomellae cfu/g not detectable
Sugar syrup with tea extract
PRODUCT SPECIFICATION
Product: Concentrated product on basis of the black tea extract with supplemented sugar for production of drinks
Product-No.:
1) Description
The product is made from 64 % dissolved white crystal sugar, colour max. 45 INCUMSA, polarisation min. 99,7 %, 33,9 % prepared water (demineralized, desalted), 2,1 % black tea extract, min.57 brix refractomeric
During the production it is not allowed to use cellylytic or liquidize enzymes. The product is not made from genetic modified organism and does not contain these. Genetic engineering methods and also genetic modified raw or complementary materials are not used.
2) Packaging, shipment and storage
The product has to be shipped in isolated tank-lorries destined for foodstuffs only. The cisterns to be cleaned carefully – cleaning certificate to be provided before loading.
The goods to be shipped at temperature max. 15°C.
The product can be stored 7 days in cool conditions without additional pasteurisation.
3) Chemical-physical characteristics
a) sensoric
Colour: typical brown, without foreign particles, clear
Smell: typical, without strange touch
Taste: typical, without strange touch
b) physical parameters
Brix, refractometric (at 20°C): min. 65° Brix
c) chemical parameters
Unit Data Method
Total acid as malic acid g/kg min. 0,02-0,1 ASU/L 31.00
at pH 7,0 (at 65 Brix)
Starch not detectable Iodine test
Pectin not detectable Alcohol test
d) Microbiological parameters
Unit Data Method
Total plate account max. 20 in 1g IFU Nr. 2
Yeast not detectable in 100g IFU Nr. 3/1
Mould not detectable in 10g IFU Nr. 4/1
Coliform germs not detectable in 50g
Thermophilic germs not detectable
6928 Woodbridge Valley Cir
Charlotte, NC 28227
ph: 17047797350
fax: 17045459536
jsltrade
