A-A-20118 Nectars, Fruit, Canned (Apricot, Pear, And Peach)This Commercial Item Description (CID) covers fruit nectars, packed in commercially acceptable containers, suitable for use by Federal, State, and local governments and other interested parties.

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A-A-20118B

3. SALIENT CHARACTERISTICS.

3.1 Processing: The fruit nectars are prepared by blending fruit, water, sweeteners, and optional ingredients to produce a viscous liquid. Acetic acid or vinegar shall not be used. The fruit nectars shall be packed in hermetically sealed containers and shall be sufficiently processed by heat to assure adequate sterilization. The canned nectars shall be cooled prior to stacking to prevent scorching.

3.2 Ingredients:

3.2.1 Fruit ingredients: The fruit ingredients shall be from ripe, sound, fresh fruit of the varieties commonly used for this product, or concentrates therefrom. The fruit ingredients shall contain finely divided insoluble fruit solids.

3.2.2 Sweetening ingredients: The sweetening ingredients shall be sugar, invert sugar syrup, dextrose, corn syrup, dried corn syrup, glucose syrup, or other commercially acceptable sweetener.

3.2.3 Optional ingredients: Optional ingredients may be lemon juice, citric acid, malic acid, fumaric acid, or ascorbic acid. When required in the solicitation, contract, or purchase order, the product shall be fortified with Vitamin C.

3.3 Finished product:

3.3.1 Flavor and odor: The fruit nectar shall have a pleasing flavor and odor typical of the type of fruit specified. The fruit nectars shall be practically free from scorched, green, or other undesirable flavor and odors.

3.3.2 Color: The fruit nectars shall have a good characteristic color, free from any slight brown or dull color due to oxidation, scorching or other causes.

3.3.3 Consistency: The fruit nectars shall be such as to flow freely.

3.3.4 Texture: The fruit nectars shall have a smooth texture.

3.3.5 Defects: The fruit nectars shall not contain seed, pits, or foreign materials.

3.4 Analytical requirements: The apparent viscosity of the fruit nectars products shall be such that the time of flow is not less than 30 seconds. In addition, the fruit nectars shall conform to the following: