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Specifications Of Natural Alphonso Mango Puree
Product | Aseptic Alphonso Mango Puree (Natural) |
---|---|
Variety | Alphonso Variety of Karnataka Origin |
Origin | India |
Description | Fully ripened Alphonso mangoes are pulped, heated, cooled and filled aseptically ensuring commercial sterliity |
Parameter | Specifications |
Physico - Chemical | |
Refractometric Brix @ 20 Dec. C | 16 to 18 |
Acidity As Anhyd Citric Acid ( % ) | 0.52 to 1.0 |
pH | Less than 4 |
Consistency - Bostwick @ 25 Deg. C ( cms / 30 Sec) | 10.5 to 13.5 |
Black Speck / 100 gms | NMT 50 |
Brown Speck / 100 gms | NMT 50 |
Microbiological | |
Total Plate Count ( CFU / gm) | NMT 10 |
Coliform & E.Coli Count ( CFU / gm) | NMT 10 |
Coliform & E.Coli Count ( CFU / gm) | Absent |
Organoleptic | |
Colour | Golden Yellow |
Flavour & Aroma | Characteristic Ripe Alphonso Flavour, free from off flavour |
Appearance | Homogeneous, No Foreign Matter |
Additives & Preservatives | Free from Sugar, Preservatives & Pigments |
Packing | Net 215 Kgs / drum Aseptic bag in open top Steel Drums. |
Storage | Recommended Storage 20 to 25 Deg. C |
Self life | At above temp. 24 months from manuf. Date |
| |
Characteristics | Specifications |
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Physical | |
Colour | Bright Yellowish Orange |
Flavour | Typical Ripe Alphonso Mango |
Odour | Free from any objectionable off/odd Smell |
Texture | Soft, Palatable |
Pulp Structure | To pass through 1/32" mesh size |
Black Specs | 2/10g |
Brown Specs | 2-3/10 gm |
Impurities | No foreign Material accepted |
Chemical : pH | 3.9 -4.3 |
% Acidity | 0.5 -0.65 |
%TSS | 250 B Min. |
Viscosity (Ford Cup No.8) | 12 Seconds |
Microbiological : TPC | 102 CFU/gm |
Yeast & Mold | <20CFU/gm |
E.Coli | Nil/gm |
Pathogens | Nil/gm |
Storage Conditions | Ambient |
Packaging : Institutional | 3.1Kg X 6 Cans Carton = 1000Ctns/FCL |
Retail | 850g X 6 Cans Tray = 3600Trays/FCL 850g X 24 Cans Carton=900Ctns/FCL |