Mango Puree Single Strength
MANGO PUREE
Single Strength
PRODUCT DESCRIPTION
MANGO puree is made from MANGO 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 | Yellowish Orange |
| Appearance | Homogenous uniformly free flowing |
| Flavor / Taste | Typical ripe Mango |
PHYSICAL /CHEMICAL CHARACTERISTICS
| Brix (°) | ≥ 13.5 ° |
| pH | 3.5 - 4.5 |
| Acidity (%)“as anhyd. Citric Acid” | 0.4 - 1.0 |
| B/A Ratio | 13 - 45 |
| Bostwick (cm/30 sec) | 8 - 12 |
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 | AUGUAT-SEPTEMBER | ||||||
| PACKAGING | Dual Layer Aseptic Bag in Food Grade Steel Conical Drum
|