Pulp / Puree
Guava Puree / Pulp
The product derived from fresh, sound ripe, Pink/White Guava fruit (Psidium guajava – Mytraceae var. Pink & White). Practically free from any objectionable factor affecting quality of the fruit. Product prepared by thermal treatment to render it “Commercially sterile” and completely free from any additives and any pathogenic / spoilage micro –organism and any other hazard.
SPECIFICATIONS
Organoleptical, Physical and Chemical Analysis
| Appearance | Uniform, homogeneous smooth, free from fibers and any and foreign extraneous matter. |
| Taste | Pleasant typical acidic sweet taste of natural ripe Pink Guava fruit. Free from any objectionable off taste and after taste. |
| Colour | Deep pinkish |
| Brix | Min 9° Brix |
| pH at 20 °C | 3.60 – 4.00 |
| Consistency | 7 – 10Cm / 30sec |
| Brown specks | 05 Nos. per 10 gms. |
| Black specks | Nil |
| Acidity % | Min 0.45 – Max 0.60 % |
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.
STORAGE CONDITION
Storage at ambient temperature.
SHELF LIFE
24 months from the date of production under above mentioned Storage conditions.