BAFIL

Aseptic Alphonso Mango Pulp

Designation: Aseptic Alphonso Mango Pulp

Quality description: Alphonso Mango purchased from farm/market yard.  The Mangoes are cleaned, Passed though Destoner, Pulper Finisher, Pre heater, Standardized the batch, Sterilization at 1050 C and Aseptic feeling. Product derived from very sound and matured fruit.
GMO- Free.
Origin: India
Variety: Alphonso Mango

Sensory evaluation: Golden Yellow to Orangeish Yellow , typical appearance, odour and taste, firm texture

chemical-physical and microbiological requirements

Analysis

Limits

Method

Colour

Taste  and flavour


Appearance                    

Brix

Acidity                                     
(Calculated as %Citric acid)

pH

Consistency – Bostwick at 20°C (cm/30sec.)

Black Specks ( Nos/10gm)

Brown Specks ( Nos/10gm)

*TPC
*coliforms
*E. Coli
* Yeast & Mould Count (cfu/gm)

Golden Yellow to Orangish Yellow

Wholesome & Characteristic. Sweet & Tart very remotely comparable with ripe Mango. Typical of  Freshly extracted puree from well ripened Fruit. Free from any kind of cooked & off Flavour.

Homogenous and Free Flowing

Min 16°

0.50 -0.80

3.80- 4.0

<12

Nil

<10

<10 CFU/g
Absent
Absent
< 10 CFU/g

 Hunter LAB

Manual


Manual

Refract meter

Manual

pH meter

Manual

IFU Method

Packaging, Transport, Storage:
Packaging:              215 kg in MS drum with Aseptic bag & Liner.
Transport:               Delivery with dry container.
Storage:                  Store at Ambient Temperature
Shelf life:                 24 Month