Product
Specifications |
| Product |
Pink
Guava Puree |
| Product Description |
Pink
Guava Puree is made from select variety of pink guavas,
ripened under controlled conditions.The preparation process
includes cutting, destining, refining and packing. In case
of aseptic product the pulp is sterilized and packed in
presterilised aseptic bags. The refined pulp is also packed
in cans, hermetically sealed and retorted. The process ensures
that natural flavour and aroma of the fruit is maintained
in the final product. |
| |
| Usage |
The
aromatic flavor and high natural Vitamin C content of the
product makes it suitable for blending in a variety of ready-to-serve
beverage and health drinks. |
| In addition it can be used
in preparing ice creams, yogurt and confectionery. |
| Specifications |
|
| Brix Degree |
Pink Guava Puree |
Min 8 |
Acidity % C.A.
(an hydrous w/w)
|
Pink Guava Puree |
Max 0.90% |
| pH |
Puree |
Min 2500 cps at 20 degree
C, at 8-9 degree brix. |
| Vitamin C(ascorbic acid) |
|
400 ppm |
| Total Count |
Max 50/GM |
|
| Yeast and Mould |
Max 50/GM |
|
| |
| Microbiological Status |
Guava
puree is free from any pathogenic bacteria. Aseptic and
canned products are commercially sterile. |
| |
| Packaging |
Aseptic
Pink Guava Puree is packed aseptically in presterilised
bags of 55 gallon capacity in open top steel drums. Aseptic
packing in 20 kg bag in 5 ply cartons can also be provided
with prior agreement. |
| Weight
per pack |
Gross
Wt (in kg.) |
Net
Wt. (in Kg.) |
| Aseptic pack
in 55 gallon |
238.5 |
215 |
| Aseptic pack
in 20 kg. |
21 |
20 |
| |
| Storage Recommendation |
Aseptic
Pink Guava Puree should be stored at temperature less than
10 degree Centigrade. Higher temperature and sunlight should
be avoided to enhance shelf life. |
|
Aseptic
