Guava Puree Single Strength
GUAVA PUREE
Single Strength
PRODUCT DESCRIPTION
GUAVA puree is made from GUAVA fruit, which are heat treated and filter-
finished. The puree is sterilized under aseptic conditions and aseptically filled
into multilayer foil laminate aseptic bags which are packed into steel drums. The
product is physically, chemically and microbiologically sound, and manufactured
to comply with current good manufacturing practices and under strict sanitary
conditions to assure good product definitions.
ORGANOLEPTIC / SENSORY
| Color | Creamy White |
| Appearance | Homogenous uniformly free flowing |
| Flavor / Taste | Typical ripe Guava |
PHYSICAL /CHEMICAL CHARACTERISTICS
| Brix (°) | ≥ 8 ° |
| pH | 3.5 - 4.8 |
| Acidity (%)“as anhyd. Citric Acid” | 0.30 - 0.60 |
| B/A Ratio | 14 - 28 |
| Bostwick (cm/30 sec) | 6 - 9 |
MICROBIOLOGY CHARACTERISTICS
| Total Plate Count | ≤ 10 CFU/ml |
| Yeast & Mold Count | ≤ 10 CFU/ml |
| Anaerobic Bacteria | ≤ 10 CFU/ml |
| Coliform | Not detected |
| TAB | ≤ 10 CFU/ 10 ml |
| ADDITIVES | Free | ||||||
| PRESERVATIVES | Free | ||||||
| STANDARD HEAVY METALS RESIDUES | In accordance with EU legislations | ||||||
| PESTICIDES RESIDUES | In accordance with EU legislations | ||||||
| STORAGE CONDITION | Ambient Temperature (at 25°C or below) Drum should not be exposed to direct sunlight | ||||||
| SHELF LIFE | 18 Months | ||||||
| PRODUCTION SEASON | SEPTEBER-NOVEMBER | ||||||
| PACKAGING | Dual Layer Aseptic Bag in Food Grade Steel Conical Drum
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