TotapuriMango Concentrate
Totapuri Mango is oblong in shape with prominent beak like pointed end and is about 7 inches long. The skin of the fruit is thick with a combination of colours like green and yellow. This variety of mango is known to contain nutrients, such as vitamins A, E, C & B5 and is an excellent source of Vitamin A and C. Some of these vitamins are good for glowing skin and its antioxidant enzymes provide nourishment to body and increase the resistance power.
PRODUCT DESCRIPTION
Mango pulp extraction from non-Gmo,Sorted sound ripened,washed fruits by Mechanical process.Screening & separation to make pulp free from particles,Impurities.Subsequest processing to make Commerical sterilization to ensure safety & composition is as per international standards.Overall processing is by maintaining strict hygienic conditions throughout the processing line.
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| General |
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| Head Space |
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5 mm max |
| Vacuum |
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5 inches min. |
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| COMPOSITION |
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| Brix(%TSS)at 20°C |
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28 ± 1°B |
| % Acidity(as Citric acid) |
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0.75 – 1.2% |
| pH |
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< 4.0 |
| Consistency(Bostwick) |
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< 7cms/30sec at 20°C |
| Specks per 10 gms |
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| Brown |
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10Max |
| Black |
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03Max |
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| ORGANOLEPTIC PARAMETERS |
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| Colour |
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Bright yellow |
| Taste & Flavour |
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Wholesome and Characteristics of sound matured, ripened Totapuri Mango. |
| Apperance |
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Homogenous & free flowing,free from any kind of foregin matter. |
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| MICROBIOLOGICAL PARAMETERS |
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| Total Plate Count CFU/gm |
: |
< 50 |
| Yeast CFU/gm |
: |
< 10 |
| Mould CFU/gm |
: |
< 10 |
| E.Coil CFU/gm |
: |
Absent |
| Coliform CFU/gm |
: |
Absent |
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ADDITIVES : As per customer requirement
PACKAGING : Product is packed in A-12 size in specified carton.Net weight A-12 –5.25 kg.
LOADABILITY : A-12 – 850 cartons per 20 feet FCL
SHELF LIFE : 24 Months from the date of manufacturing at ambient temperature.
Uses : It’s a base product for the Fruit Juice, Nectar, Baby Food, Jam, Flavored Yogurt etc.
| STORAGE CONDITION : Storage at ambient temperature.Drum should not be exposed to Direct Sunlight or Prolonged period of time |
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