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View Specs
Brix: ≥ 40- 42°
pH: Max 3.2
Aspect: uniform, free of foreign material. Phase separation allowed. Presence of minor fragments and particles characteristics of the fruit.
Smell: Characteristic of the fresh and ripe fruit.
Color: Characteristic of the ripe fruit.
Taste: Characteristic of the ripe fruit. No off flavor.
Texture: Fluid and homogeneous.
Tamarind, sugar, citric acid (acidulant), ascorbic acid (antioxydant).
MAY CONTAIN SULPHITES.
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