| Product
description |
|
Guava Pulp is made from select variety of white
and pink Guavas, ripened under controlled atmospheric
conditions. The preparation process includes washing,
cutting, de-stoning, refining and packing. In case
of aseptic packing 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 |
Guava Pulp is used mainly for conversion to juices,
nectars, drinks, jams, fruit cheese and fruit bars.
Guava juice is an excellent beverage, which makes
a very tasty and nutritious drink. It can also be
used in puddings, bakery fillings, fruit meals for
children and to flavour delicious ice creams, yoghurt
and confectionery. The exotic aroma of the product
makes it suitable for blending with mango pulp of
other kinds of beverages.
The aromatic flavour and high natural Vitamin
C content of the product makes it suitable for blending in a variety of ready
to serve beverages and health drinks. | |
|
| Specifications |
| T.S.S
(Degree Brix) | White
Guava Puree | Min
9 | | Pink
Guava Puree | Min
8 | | White
Guava Concentrate |
Min
20 |
Acidity
(% as C.A.)
anhydrous w/w |
White
Guava Puree |
Max
0.80 % |
| Pink
Guava Puree | Max
0.90 % | | White
Guava Concentrate |
Max
1.40 % |
| pH | | 3.6
to 4.2 |
| Viscosity
(BrookField) |
Puree |
Min
2500 cps
at 20 degree C,
at 8-9 degree Brix.
|
|
Concentrate |
Min
8000 cps
at 20 degree C,
at 20 degree Brix. |
| Aseptic
& Canned | Frozen |
| Total
plate count | Max
50/GM | Max
5000/GM | | Aseptic | Frozen |
| Yeast
and Mould | Max
50/GM | Max
1000/GM | | E.coli | Nil | Nil |
| |
| Microbiological
Status |
| Guava
puree/concentrate is free from any pathogenic organisms. Aseptic and canned guava
puree and concentrate are commercially sterile. | |
| Packaging |
|
The Guava pulp/concentrate is packed in aseptic bags of
55-gallon capacity in open top steel drums. Aseptic packaging
in 20 kg bag in 7ply carton can also be provided with
prior consent. Canned Product is packed in A-10 size can
and hermetically sealed and retorted. Six cans are packed
in 5 ply cartons provided with separators. 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 |
| Guava
Puree | Gross
Wt.(in kg) | Net
Wt.(in kg) | | Aseptic
pack in 55 gallon | 230 | 210 |
| Aseptic
pack in 20 kg | 21.8 | 20 |
| Canned
pulp in carton | 20.5 | 18 |
| Frozen
in carton | 21 | 20 |
| | |
| Guava
Concentrate | Gross
Wt. (in kg) | Net
Wt.(in kg) | | Aseptic
pack in 55 gallon | 240 | 220 |
| Aseptic
pack in 20 kg | 21.8 | 20 |
|
| Storage
Recommendations |
|
Guava puree/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. |
|
