Tabarok Carrot Jam 800g

The finished product is standardized at 65° to 68° Brix in full compliance with food standards. This optimal sugar solids concentration depresses water activity (aw below 0.80), naturally precluding microbiological spoilage without chemical additives.

Jars are packaged 12 units per corrugated box equipped with shock-absorbing partition grids. Domestic MOQ is 50 cartons (600 jars). For export loads, standard 100x120 cm pallets accommodate 70 to 80 cartons (840 to 960 jars) respecting container gross weight limits.

By strictly buffering finished pH between 3.0 and 3.4 with food-grade citric acid during vacuum boiling, controlled sucrose inversion into glucose and fructose is achieved. This invert sugar matrix acts as a crystal growth inhibitor across long-term storage.

Gentle vacuum processing beneath 65°C prevents non-enzymatic browning and Maillard reactions. The use of premium refined sucrose combined with flash steam-blanching stabilizes native beta-carotene pigments without clouding the syrup phase.

Owing to high soluble solids, the jam remains stable for 45 to 60 days once opened, provided it is kept refrigerated at 4-8°C and handled exclusively with dry, clean cutlery to prevent fungal spore contamination.

No; the rich body of Tabarok carrot jam is achieved strictly via standardized natural fruit pectin and optimum sucrose solids during vacuum boiling. It contains zero animal gelatin, modified starch, or artificial gum thickeners.

Master cartons feature thick cellular honeycomb dividers stacked on plastic-strapped wooden pallets with corner protectors. Consignments include Commercial Invoices, Packing Lists, Certificates of Origin, FDA Export Health Certificates, and chemical/microbiological COAs.