Pulp / Puree
Sendura Mango Pulp
The product derived from fully sound, matured, fresh, naturally ripened Sendura Mango fruits (Mangifera Indica Anacardiacae VAR Sendura), washed, sliced, deseeded, refined, homogenized, thermally processed and packed in aseptic bags to render it “Commercially sterile“ and completely retaining the Organoleptic Quality of Sendura Mango fruit.
SPECIFICATIONS
Organoleptical, Physical and Chemical Analysis
| Appearance | Uniform, homogeneous smooth, free from fibers and any and foreign extraneous matter. |
| Taste | Characteristic typical acidic sweet taste of natural ripe Sendura mango fruit. Free from any off taste. |
| Colour | Golden Yellow |
| Brix | 16° Min. to 19° Max. |
| pH at 20 °C | 3.60 – 3.90 |
| Consistency | 6.5 – 11Cm/30sec |
| Brown specks | 05 Nos. Per 10 gms |
| Black specks | Nil |
STANDARDS
MICROBIOLOGICAL STANDARDS
| Total Plate Count | Absent |
| Coliform | Absent |
| Pathogens | Absent |
| Yeast and Mold | Absent |
| Comments | “Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination. |
PACKAGING
PACKAGING
Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are, placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.
LOADABILITY
80 drums per 20 feet container Palletized or Non-Palletized.
SHELF LIFE
24 months from the date of production under above mentioned Storage conditions
STORAGE CONDITION
Storage at ambient temperature.