Alphonso Mango Pulp
Alphonso Mango Pulp is obtained by processing the sound, ripe mango (Magnifera indica +Ancardiaceae) under hygienic condition. The Soluble solid contents of mango pulp before concentration shall not be less than 16% m/m as determined by refractometer at 20°C uncorrected for acidity and read as Brix in the international Sucrose Scales. The concentrate is strained free from peels, part for stones, other coarse part of mango and other substances or impurities.
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Product Specifications
COMPOSITION
| % TSS Bx 20° C : | 16.0 mini. |
| % Acidity (as citric acid) : | 0.6 - 0.9 |
| pH : | < 4 |
| Consistency : | 6 - 12.0cms/ 30 sec at 20°C Bostwick |
| Black Specs / 10 gm : | Max. 1 |
| Brown Specs / 10 gm : | < 10 |
ORGANOLEPTIC
| Color : | Orange Yellow |
| Taste : | Wholesome& Characteristic |
| Appearance : | Homogeneous & Free flowing |
| Flavor : | Sweet and tart very remotely |
| Comparable with ripe Alphonso. Typical of freshly extracted Puree from well ripened. Fruit free from cooked flavor and off-flavor of any kind. |
MICROBIOLOGY
| Total Plate count 1ml : | <10 CFU |
| Yeast 1ml : | <10 CFU |
| Mould 1ml : | <10 CFU |
| Ecoli 1ml : | Absent |
PACKAGING
| Product is packed in A- 0 Cans. 6 Cans x 3.1 kgs net per Carton - 1000 Cartons per 20' Container |
LOADABILITY
| < 1000 Cartons / 1 x 20’ FCL |
USES
| It’s a base product for the Fruit Juice, Nectar, Baby Food, Jams, Yogurt etc. |
STORAGE CONDITION
| Storage at Ambient Temperature. |
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