| Product
Description |
|
Mango Pulp/Concentrate is made from select Totapuri, Raspuri and Kesar variety
mangoes, ripened under controlled atmospheric conditions.
The
preparation process includes cutting, de-stoning, refining and packing. In case
of aseptic product the pulp is sterilized and packed in aseptic bags. The refined
pulp is also packed in cans, hermetically sealed and retorted. Frozen pulp is
pasteurized and deep-frozen in plate freezers.
The
process ensures that the natural flavour and aroma of the fruit is retained in
the final product.
| |
| Usage |
|
Mango Pulp/Concentrate is perfectly suited for conversion to juices, nectars,
drinks, jams, fruit cheese and various other kinds of beverages. It can also be
used in puddings, bakery fillings, fruit meals for children and flavours for food
industry, and also to make the most delicious ice creams, yoghurt and confectionery.
| |
| Specifications |
T.S.S
(Degree Brix)
| Totapuri
mango pulp | Min.
14 | | Totapuri
mango concentrate | Min.
28 | | | Raspuri
mango pulp
| Min.
14 | | | Kesar
mango pulp
| Min.
15 | | | | |
| Acidity
(% as C.A.) | Totapuri
mango pulp | Max
0.70% | | | anhydrous
w/w | Totapuri
mango concentrate | Max.1.30%
| | | Raspuri
mango pulp
| Max.
0.60% | | | Kesar
mango pulp
| Max.
0.70% | | pH
| | 3.6
to 4.2 | | | Viscosity(Brookfield)
| | Aseptic
& Frozen | Canned |
| Totapuri
mango pulp | Min.
2500 cps
at 20 degree C
14 degree Brix | Min.
3000 cps
at 20 degree C
14 degree brix |
| Totapuri
mango concentrate | Min.
7000 cps
at 20 degree C
28 degree Brix | |
| | | |
| Raspuri
mango pulp | Min.
2000 cps
at 20 degree C
14 degree Brix | Min.
3000 cps
at 20 degree C
14 degree brix | | Kesar
mango pulp | Min.
2000 cps
at 20 degree C
15 degree Brix | |
| | | | | | Aseptic
& Canned |
Frozen | | | Total
plate count | Max.
50/GM |
Max. 5000/GM | | Yeast
and Mould
| Max.
50/GM | Max.
1000/GM | | E.coil
| NIL
| NIL | |
|
| Microbiological
Status |
| All
Mango Pulp/Concentrate is free from any pathogenic bacteria. Aseptic and canned
product is commercially sterile. | |
| Packaging |
|
The Mango Pulp/Concentrate is packed in aseptic bags of 55-gallon capacity in
open top steel drums. Aseptic packaging in 20kg bag in 7-ply carton can also be
provided with prior consent. Frozen pulp is packed in food grade polythene bags
of 5 kg. Four bags are packed in staple-less self-locking cartons and shrink-wrapped.
| |
Weight
per Pack
Totapuri/
Raspuri/ Kesar mango pulp |
| Gross
Wt. (in Kg.)
| Net
Wt. (in Kg.) | | Aseptic
pack in 55 gallon |
235 |
215 | Aseptic
pack in 20 kgs
| 21.8
| 20 |
| | |
| Canned
pulp in carton | | |
(3.1kg.
can, 6 cans in a carton)
| 21
| 18.6 |
Frozen
in carton
| 21
| 20 |
| | |
Totapuri
Mango Concentrate
| | |
Aseptic
pack in 55 gallon
| 248 |
228 | Aseptic
pack in 20 kg.
| 21.8 |
20 | | | |
|
| Storage
Recommendations |
|
The Mango pulp/ concentrate should be stored at ambient temperature preferably
below 25 Degree Celsius and not below 4 degree Celsius. Higher temperature and
sunlight should be avoided to enhance shelf life. Frozen product should always
be stored at temperature less than -18 degree Celsius. | |
|
Shelf
Life
Best
before 12 months from date of manufacture.
These are our basic specifications. However, the product
can be made as per buyer's specifications depending upon the
final use of product and country of import.
|
