Fruit Pulps & Concentrates

Fruit Pulps & Concentrates
  • Apple Puree, Pulp & Concentrates

    Product Description

    The apple puree concentrate is made from sound fresh apple, finished through 0.5mm 0r 0.8 mm screen, sterilized and aseptic filled into 55 gallon aseptic bags, then into open head steel drums with one additional polyliner.




    Sensory Evaluation

    Milky white to light milky yellow

    Physical &Chemical Data

    Soluble Solid : 30.0-32 Bx

    Acid (as malic acid):>=0.4%
    PH : 3.2-4.5
    Flavor and AromaTypical apple puree flavor and aroma, no anomalous smell.

    Microorganism

    TPC :

    		<=100cfu/ml
    Escherichia coli :<=3MPN/100ml
    Mold :<=10cfu/ml
    Yeast :<=10cfu/ml


  • Apricot Puree, Pulp & Concentrates
    Product Descrition

    Apricot puree concentrate is produced by washing, sorting, destoring, pre heating extracting, sieving of fresh apricots to produce a puree which is then evaporated to the final concentration, sterilized and packed under aseptic conditions.

    Composition
    100% apricots
    Physical And Chemical Characteristics
    Characteristic
    Tolerances
    Methods/Procedures
    Brix°25°C
    30-32°
    Abbe refractometer
     
    PH
    3.5-4.5
    PH meter temperature adjusted

    Taste
    Typical apricot
    Organoleptic

    Clor
    Natural of apricot and free from browning
    Visual

    Bostwick (cms)
    10-24
    Bostwick meter at single strength

    Screen (mm)
    		0.6To measure fiber length (mm)

    Microbiological Limits

     

    Limits

    Methods/Procedures

    Total count/ml

    <10

    0.CA, 30°C, 3-5 days

    Mold/ml

    <5

    DRBC, 25°C, 3-5 days

    Yeast/ml

    <5

    DRBC, 25°C, 3-5 days
    Heat Resistant Mold Spores
    Negative/ml
    P.D.A.30°C, 7 days
    Lactic acid bacteria/mlAbsentMRS, 30°C, 3-5 days


  • Aseptic Aloe Vera Crushed
    ProductAseptic Aloe Vera Crushed 3-5MM



    DiscriptionThe products are prepared from fresh harvested aloe vera, Peeling, Cutting and removing mucous and dicing, Then heating and filling by asptic process for preservation.
    AppearanceAloe Vera are irregular shape transparence slightly yellow with green with Green - Ttread like Fiber.
    ColourTransparence slightly yellow to white.
    FlavourA good characteristic of typical flavour of Aloe Vera free.
    TextureProduct is 100% natural with absolutely.
    SizeIrregular shape of crushed.XX
    Analytical StandardBRIX :0 - 1 O BRIX

    		% ACIDITY :0.15 - 0.30 % (Measured as anhydrous citric acid)

    		pH ( Blended ) :3.5 - 4.2

    Microbiological Standard

    		TPC.<100 CFU / ML.
    YEAST :NIL
    COLIFORM :NIL
    E. COIL :NIL


  • Aseptic Alphonso Mango Pulp
    ProductAseptic Alphonso Mango Pulp (16-20 Brix)
    Origin
    India
    Packing
    Aseptic Bags in MS Drums, 215 kgs nett; 80 drums per 20' FCL



     Parameter GroupRange Value




    Refractometric Brix @ 20 Deg Cel
    16-20 Brix

    Acidity As % Anhyd. Citric Acid

    0.40 - 0.70 %


    pH As Natural

    3.5 - 4.2

    Physico-Chemical
    Viscosity - Brookfield

    4000-8000 cps


    Consistency - Bostwick

    10 - 13.5 cms/ 30 secs


    Brix-Acid Ratio

    25 - 50


    Specific Gravity

    1.061


    Black Specks / 100 gm

    NMT 4


    Brown Specks / 100 gm
    NMT 20

    Total Plate Count cfu/gm

    NMT 10

    Microbiological
    Yeast & Mould Count cfu/gm

    NMT 10


    Coliform Count cfu/gm
    Absent

    Colour

    Yellowish Orange

    Organoleptic
    Flavour & Aroma

    Typical Desert Quality Alphonso Mango


    Appearance

    Homogenous, No Foreign Matter


    		Others: No Sugar, Citric Acid or Colour to be added. No water is to be added at any stage during processing.


  • Banana Puree, Pulp & Concentrates (Lateral & Acidified)(20-22 & 30-32)
  • Berries - Raspberries, Blueberries, Blackberries, Cranberries Pulp & Concentrates
  • Clear Apple Juice Concentrates 70 BRIX
  • Cloudy Carrot Juice Concentrates
  • Concentrated Lemon Juice Cloudy- 400 GPL
  • Frozen Concentrated Orange Juice
  • Fruit Cocktail Base
  • Frozen Concentrated Mandarin Juice
  • Grape Pulp & Concentrates(Red & White)
  • Grapefruit Juice Concentrates (Pink & Ruby)
  • Kesar Mango Puree & Concentrates
  • Kiwifruit Pulp, Puree & Concentrates
  • Lemon Concentrates
  • Litchi Puree & Concentrates
  • Multivitamin Juice Concentrates
  • Naranjilla (LULO) Single Strength
  • Orange Cells
  • Orange Concentrates 65 DEG. Brix
  • Papaya Puree, Pulp & Concentrates (both Red & Yellow)
  • Passion Fruit Pulp & Concentrates (with and without seeds)
  • Peach Puree & Concentrates (Yellow & White, 8-10 and 30-32)
  • Pineapple Juice Concentrates
  • Pink Guava Puree, Pulp & Concentrates
  • Pomegranate Juice Concentrates
  • Quince Puree
  • Sea buckthorn Concentrated Juice
  • Strawberry Pulp & Concentrates, & Juice Concentrates
  • Tomato Paste - All types
  • Totapuri Mango Puree, Pulp & Concentrates
  • Totapuri Mango - Tommy Atkins and other Indian varieties
  • White Guava Puree & Concentrates (with and without seeds)
  • White Grapefruit Juice Concentrates
  • White Grape Juice Concentrates
  • White Peach Puree 30/32