Fruit Pulp & Concentrates
Aseptic Kesar Mango Puree
Product Aseptic Kesar Mango Puree (16-21 Brix)
Origin

India

  Parameter Group RangeValue
Physico-Chemical Corrected Brix @ 20 Deg Cel 16-21º BRIX
  Acidity as % Citric Acid 0.50 - 0.70 %  
  Ph as Natural 3.5 - 4.2  
  Viscosity- Brookefield 2000 - 6000 CPS  
  Consistency - Bostwick 9 - 15 CMS/30 SECS  
  Ascorbic Acid Contenta 350 PPM  
  Brix - Acid Ratio 25 - 40  
  Specific Gravity 1.069  
  Black/Brown specks NMT 5 PER 10 GM  
MIcrobiological Total Plate Count Cfu/Gm NMT 10 PER GM  
  Yeast & mould Count CFU/GM NMT 10 PER GM
  Coliform>Count CFU/GM Absent  
  Organoleptic    
  Colour> Yellowish Orange
  Flavour & Aroma Typical Desert Quality Kesar mang
  Appearance > Homogenous, no Foreign matter
A MORE DETAILED SPECIFICATION CAN BE AGREED WITH THE CUSTOMER
Packing Asptic Bag -in-stell drum-net215kgs/474lbs    
  Aseptic Bag -in-cartons- net22kgs/48Lbs
Container Loading Bag -in-druns-80 pe 20 foot dry container  
  ag-in-cartons-960 per 20 foot dry container  
Storage Recommended storage - 10 Del Cel  
  CELMaximum storage temp -25 Deg Cel
Shelf-Life 8 Months at 25 Deg Cel