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View Specs
Brix (minimum): 40-42
pH < 3.8
Aspect: Uniform, free of foreign material. Phase separation allowed. Presence of minor fragments and particles characteristic of the soursop.
Smell and color: Characteristic of the fresh and ripe soursop.
Texture: Fluid and homogeneous.
Soursop, sugar, citric acid (acidulant), ascorbic acid (antioxydant).
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