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| Fruit Pulp & Concentrates |
Tomato Paste(H.B)
Definition
Tomato Paste is prepared by concentration of the liquid obtained from mature Tomato, (Lycopesicum Sp.). The liquid is strained and prepared to exclude skins and other hard substances in the finished product according to quality standards. |
| Physical Characteristics |
| Color |
: |
Red |
| Texture |
: |
Smooth texture and homogenized |
| Flavor & Taste |
: |
Natural flavor of Tomato and free from burned, cooked
or any off flavor taste |
| Appearance |
: |
Tomato Paste is processed without pips, seeds and peel |
|
| Chemical Characteristics |
| Brix |
: |
36/38° |
As sucrose |
| pH |
: |
≤ 4.5 |
At 12.5° Brix |
| Acidity % |
: |
≤ 3.0% |
As citric acid |
| Color |
|
2.0
1.9 |
Summer season
Winter season |
| Bostwick |
|
7 - 11 cm. |
30 sec. at 12.5 Brix & temperature 20°C. |
| Black Specks |
|
0/2/5
> 1.0 mm
0.5 – 1.0 mm
< 0.5 mm |
Large
Medium
Small |
| Howard Mould Count |
|
50% |
Maximum |
| Positive Fields |
|
8% |
At Brix |
|
| Microbiology Characteristics |
| Aerobic Plate Count |
: |
50 cfu/gm |
Maximum |
| Yeast |
: |
0 cfu/gm |
|
| Mould |
: |
0 cfu/gm |
|
| Anaerobic Bacteria |
|
0 cfu/gm |
|
|
| Packing & Storage |
| Packing |
: |
In aseptic bags inside steel drum, 4 drums on each pallet |
| Shelf life |
: |
24 months from production date |
| Storage |
: |
In cool and dry place; store in ambient temperature (+25°C);
Protect from moisture and direct sun light
Consume once the bag is opened or keep frozen
Free of preservative or artificial colors |
|
Tomato Paste(C.B)
Definition
Tomato Paste is prepared by concentration of the liquid obtained from mature Tomato, (Lycopesicum Sp.). The liquid is strained and prepared to exclude skins and other hard substances in the finished product according to quality standards. |
| Physical Characteristics |
| Color |
: |
Red |
| Texture |
: |
Smooth texture and homogenized |
| Flavor & Taste |
: |
Natural flavor of Tomato and free from burned, cooked
or any off flavor taste |
| Appearance |
: |
Tomato Paste is processed without pips, seeds and peel |
|
| Chemical Characteristics |
| Brix |
: |
36/38° |
As sucrose |
| pH |
: |
≤ 4.5 |
At 12.5° Brix |
| Acidity % |
: |
≤ 3.0% |
As citric acid |
| Color |
|
2.0
1.9 |
Summer season
Winter season |
| Bostwick |
|
7 - 11 cm. |
30 sec. at 12.5 Brix & temperature 20°C. |
| Black Specks |
|
0/2/5
> 1.0 mm
0.5 – 1.0 mm
< 0.5 mm |
Large
Medium
Small |
| Howard Mould Count |
|
50% |
Maximum |
| Positive Fields |
|
8% |
At Brix |
|
| Microbiology Characteristics |
| Aerobic Plate Count |
: |
50 cfu/gm |
Maximum |
| Yeast |
: |
0 cfu/gm |
|
| Mould |
: |
0 cfu/gm |
|
| Anaerobic Bacteria |
|
0 cfu/gm |
|
|
| Packing & Storage |
| Packing |
: |
In aseptic bags inside steel drum, 4 drums on each pallet |
| Shelf life |
: |
24 months from production date |
| Storage |
: |
In cool and dry place; store in ambient temperature (+25°C);
Protect from moisture and direct sun light
Consume once the bag is opened or keep frozen
Free of preservative or artificial colors |
|
Alphonso Mango Pulp
Definition
Mango pulp is prepared by extracting the pulp obtained from mature ripe mango.Ripe fruit is processed in excellent conditions by suitable means according to quality standards. |
| Physical Characteristics |
| Color |
: |
Yellow to light golden yellow |
| Texture |
: |
Smooth texture and homogenized |
| Flavor & Taste |
: |
Natural flavor of Mango and free from burned,
cooked or any of flavor taste |
| Appearance |
: |
Characteristic |
|
| Chemical Characteristics |
| Brix |
: |
16 Min |
Brix |
| pH |
: |
3.6 - 4.0 |
|
| Acidity % |
: |
0.45 - 0.75 |
As citric acid |
|
| Microbiology Characteristics |
| Aerobic Plate Count |
: |
0 cfu/gm |
| Yeast |
: |
0 cfu/gm |
| Mould |
: |
0 cfu/gm |
| Anaerobic Bacteria |
|
0 cfu/gm |
|
| Packing & Storage |
| Packing |
: |
In aseptic bags inside steel drum, 4 drums on each pallet |
| Shelf life |
: |
24 months from production date |
| Storage |
: |
In cool and dry place; store in ambient temperature (+25°C);
Protect from moisture and direct sun light
Consume once the bag is opened or keep frozen
Free of preservative or artificial colors |
|
Guava Pulp
Definition
Guava Pulp is prepared by extracting the pulp obtained from mature Guava.Ripened fruit is processed in excellent condition by suitable means according to quality standards. |
| Physical Characteristics |
| Color |
: |
Creamy white |
| Texture |
: |
Smooth texture and homogenized Flavor & Taste: Natural flavor of Guava and free from burned, cooked or any off flavor taste |
| Appearance |
: |
Guava Pulp is processed without pips, seeds and peel |
|
| Chemical Characteristics |
| Brix |
: |
9° Min |
Brix |
| pH |
: |
3.9 - 4.2 |
|
| Acidity % |
: |
≤ 1.8% |
As anhydrous Citric Acid |
|
| Microbiology Characteristics |
| Aerobic Plate Count |
: |
0 cfu/gm |
| Yeast |
: |
0 cfu/gm |
| Mould |
: |
0 cfu/gm |
| Anaerobic Bacteria |
|
0 cfu/gm |
|
| Packing & Storage |
| Packing |
: |
In aseptic bags inside steel drum, 4 drums on each pallet |
| Shelf life |
: |
24 months from production date |
| Storage |
: |
In cool and dry place; store in cool temperature (10 - 15 °C);
Protect from moisture and direct sun light
Consume once the bag is opened or keep frozen
Free of preservative or artificial colors |
|
Mango Pulp(Puree)
Definition
Mango Pulp is prepared by extracting the pulp obtained from mature ripe mango. Ripe fruit is processed in excellent conditions by suitable means according to Quality Standards |
| Physical Characteristics |
| Color |
: |
Yellow to Light Golden Yellow |
| Texture |
: |
Smooth texture and homogenized |
| Flavor & Taste |
: |
Natural flavor of Mango and free from burned,
cooked or any off flavor taste |
| Appearance |
: |
Characteristic |
|
| Chemical Characteristics |
| Brix |
: |
14° Min |
Brix |
| pH |
: |
3.7 - 4.1 |
|
| Acidity % |
: |
0.45 - 0.60 |
As citric acid |
|
| Microbiology Characteristics |
| Aerobic Plate Count |
: |
0 cfu/gm |
| Yeast |
: |
0 cfu/gm |
| Mould |
: |
0 cfu/gm |
| Anaerobic Bacteria |
: |
0 cfu/gm |
|
| Packing & Storage |
| Packing |
: |
In aseptic bags inside steel drum, 4 drums on each pallet |
| Shelf life |
: |
24 months from production date |
| Storage |
: |
In cool and dry place; store in ambient temperature (+25°C);
Protect from moisture and direct sun light
Consume once the bag is opened or keep frozen
Free of preservative or artificial colors |
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Totapuri Mango Concentrate
Definition
Mango Concentrate is prepared by extracting the pulp obtained from mature ripe mango. Ripe fruit is processed in excellent conditions by suitable means according to Quality Standards. |
| Physical Characteristics |
| Color |
: |
Golden Yellow |
| Texture |
: |
Smooth Texture and homogenized |
| Flavor & Taste |
: |
Natural flavor of mango and free from burned , cooked or any off flavor taste. |
| Appearance |
: |
Characteristic |
|
| Chemical Characteristics |
| Brix |
: |
Min 28° |
| pH |
: |
< 4.1 |
| Acidity |
: |
0.80 – 1.20 as Citric Acid |
|
| Microbiology Characteristics |
| Aerobic Plate Count |
: |
0 Cfu / gm |
|
| Yeast |
: |
0 Cfu / gm |
|
| Mould |
: |
0 Cfu / gm |
|
| Anaerobic Bacteria |
: |
0 Cfu / gm |
|
|
| Packing & Storage |
| Packing |
: |
In Aseptic bags in Drum |
| Shelf life |
: |
24 months from Production date. |
| Storage |
: |
Store at 10-15°C |
|
Red Papaya Concentrate
Definition
Papaya Concentrate is prepared by extracting the pulp obtained from mature ripe Papaya. Ripe fruit is processed in excellent conditions by suitable means according to Quality Standards. |
| Physical Characteristics |
| Color |
: |
Red |
| Texture |
: |
Smooth Texture and homogenized |
| Flavor & Taste |
: |
Natural flavor of Papaya and free from burned , cooked or any off flavor taste. |
| Appearance |
: |
Characteristic |
|
| Chemical Characteristics |
| Brix |
: |
Min 25° |
| pH |
: |
< 4.1 |
| Acidity |
: |
0.80 – 1.20 as Citric Acid |
|
| Microbiology Characteristics |
| Aerobic Plate Count |
: |
0 Cfu / gm |
|
| Yeast |
: |
0 Cfu / gm |
|
| Mould |
: |
0 Cfu / gm |
|
| Anaerobic Bacteria |
: |
0 Cfu / gm |
|
|
| Packing & Storage |
| Packing |
: |
In aseptic bags inside steel drum, 4 drums on each pallet |
| Shelf life |
: |
24 months from production date |
| Storage |
: |
In cool and dry place; store in ambient temperature (+25°C);
Protect from moisture and direct sun light
Consume once the bag is opened or keep frozen
Free of preservative or artificial colors |
|
Red Papaya Pulp
Definition
Papaya Pulp is prepared by extracting the pulp obtained from mature ripe Papaya. Ripe fruit is processed in excellent conditions by suitable means according to Quality Standards. |
| Physical Characteristics |
| Color |
: |
Red |
| Texture |
: |
Smooth Texture and homogenized |
| Flavor & Taste |
: |
Natural flavor of Papaya and free from burned , cooked or any off flavor taste. |
| Appearance |
: |
Characteristic |
|
| Chemical Characteristics |
| Brix |
: |
8 - 10° |
| pH |
: |
< 4.1 |
| Acidity |
: |
0.45 – 0.60 as Citric Acid |
|
| Microbiology Characteristics |
| Aerobic Plate Count |
: |
0 Cfu / gm |
|
| Yeast |
: |
0 Cfu / gm |
|
| Mould |
: |
0 Cfu / gm |
|
| Anaerobic Bacteria |
: |
0 Cfu / gm |
|
|
| Packing & Storage |
| Packing |
: |
In aseptic bags inside steel drum, 4 drums on each pallet |
| Shelf life |
: |
24 months from production date |
| Storage |
: |
In cool and dry place; store in ambient temperature (+25°C);
Protect from moisture and direct sun light
Consume once the bag is opened or keep frozen
Free of preservative or artificial colors |
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