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ATOMIZED ORGANIC

CAMU CAMU POWDER


I. GENERAL INFORMATIONS

Scientific (latin) name: Myrciaria dubia


Origin: Per
Used part(s): All Fruit
Product name: Atomized Organic Camu Camu Powder
Product Code: CAO-QF409
State: Solid (powder)
Bach number: CAO-QF409-Julian Calendar
Manufacture date: MM/YY
Expiration date: MM/YY
Presentation: Carton Box per 10 Kg.

II. ORGANOLEPTIC CHARACTERISTICS

Colour Light Pink


Odor Tipical to Camu Camu
Flavor Acid
Aspect Powder
Foreing matter Absent
Mesh 40 (% mn) 100
Mesh 60 (% mn) 95
Mesh 80 (% mn) 90

III. PHYSICAL-CHEMICAL CHARACTERISTICS

Humidity < 6,0 %


Protein < 6,0 %
Fat < 1,0 %
Fiber < 2,0 %
Ashes < 2,0 %
Carbohydrate 80,0 % 90,0 %
Energy > 250 Kcal / 100g
Vitamin C > 4,000 mg / 100g
ALLERGENICS ALLERGEN FREE
GLUTEN GLUTEN FREE

Produced by: Approved by: Effective from:


Engineer Food Industry Engineer Food Industry
Damber Arista Garca Jos Aliaga Crdenas 02-24-2015
Code: QF409
ATOMIZED ORGANIC Version: 01
Date: 02/24/2015
CAMU CAMU POWDER Review: 01
IV. MICROBIOLOGIC ANALYSIS
4
Aerobic mesophilic bacteria count < 10 UFC/g
2
Yeasts and molds count < 10 UFC/g
E. Coli count < 3 UFC/g
Salmonella count Absent / 25g
Coliform cout < 10 UFC/g

V. ADDITIVES

None. None.

VI. PACKAGING

Inner package LDPE Black bag first use


Outer package LDPE Clear bag protection
Packaging Carton Box 10 kg
Pallet 500 kg/pallet

VII. APLICATIONS

Food industry To enrich foods; Food formulation;


nutraceutical beverages and biological
products.
Pharmaceutical industry To produce tablets and capsules.
Preparation of skin creams, soaps.

VIII. STORAGE CONDITIONS

Conditions Store in a clean, cool and dry place on


platform, and do not expose to sun.
Temperature < 30C
Humidity < 70%

IX. PRODUCT CHARACTERISTICS


The product obtained is a safe wholemeal, stable, light pink color, odor and flavor
characteristic of camu camu, and a significant amount of natural vitamin C.

Produced by: Approved by: Effective from:


Engineer Food Industry Engineer Food Industry
Damber Arista Garca Jos Aliaga Crdenas 02-24-2015