Analysis of Acai Pulp
Average per 100g
Energy (kj) 247
Protein (g) 3.8
Fat Total (g) 12.2
Saturated (g) 0
Carbohydrate Total (g) 13.9
Sugars (g) 3
Sodium (mg) 16
Calcium (mg) 118
Cholesterol (mg) 0
Dietary Fibre (g) 16.9
Potassium (mg) 318

Typical Chemical Properties of Acai Pulp*
Brix 3.4
Acidity (Citric Acid) 0.26g/100g
pH 4.93
Preservative None. Citric Acid is added to hold natural colour and stabilise anthocyanins.

Typical Microbiological Properties of Acai Pulp
Yeast <100 col/g max
Mould <100 col/g max
Coliforms <100 UFC/100g max
E Coli 0
Standard Plate Count <1000 col/g max

* Data obtained from long-run averages. Slight variation may occur from batch to batch