Product
Specifications |
| Product |
: |
Natural Alphonso Mango
Pupl/Puree |
| Apperance |
: |
Puree should be smooth, uniform with
homogenous consistency, free from any foreign & extraneous
matter. |
| Color |
: |
Golden yellow with organic tinge |
| Flavor |
: |
Characteristic of natural ripe Alphonso
mango, free from any off flavor. |
| Taste |
: |
Characteristic of natural ripe Alphonso
Mango |
| Brix (at 20 º deg. C) |
: |
Minimum 17 º Brix. |
| Acidity % (As Anhydrous Citric Acid) |
: |
Min 0.40 % |
| pH |
: |
3.8 – 4.20 |
| Consistency |
: |
6 – 11 cm / 30 sec as Bostwick. |
| Microbiological Parameters: |
| TVC CFU/gm |
: |
< 5,000 |
| Yeast & Moduld CFU/gm |
: |
< 500 |
| Coliform CFU/gm |
: |
< 10 |
| E.Coli CFU/gm |
: |
Nil |
| Salmonella CFU/gm |
: |
Nil |
Frozen
