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Spray Dried Ripe Mango Pulp Powder

Product Specificaton
Product Spray Dried Ripe Mango Pulp Powder
Product Description
Ripe mango pulp powder is spray dried using mango pulp/ concentrate produced from fresh ripe, clean, sound, Totapuri mangoes in accordance with Good Manufacturing Practices.
A) Organoleptic Evalution Standard Test Method
Appearance
Ripe mango light yellow powder free from hard lumps & extraneous matter
QC\MOA\SE-001
Taste and Odor Typical ripe mango QC\MOA\SE-001
Color Light Yellow QC\MOA\SE-001
B) Physico - Chemical Specification Standard Test Method
L.O.D. (at 70 deg. C in Vacuum oven for 6 hrs) 4.0 % (max) QC\MOA\C-001
Total Ash 3.0 % (max) QC\MOA\C-004
Total Acidity as Citric Acid 2.5 % (max) QC\MOA\C-007
Particle Size
Pass through US 30 # screen with max 1 % retention on screen.
QC\MOA\C-009
C) Microbiological Specification Standard Test Method
Total Plate Count (cfu/g) 10,000 (max) QC\MOA\M-001
Coliforms Absent in 1g QC\MOA\M-003
Yeast and Mould Count (cfc/g) 100 (max) QC\MOA\M-002
Salmonella Absent in 25 g QC\MOA\M-005
S. aureus Absent in 1 g QC\MOA\M-006
E.Coli Absent in 1 g QC\MOA\M-004
Ingredients Mango pulp/concentrate, malt dextrin & anticaking agent
Reconstitution
To reconstitute back to natural consistency add 5 parts of water to one part of powder by making a smooth paste with small portion of water .Use blender for better results.
Application
Ripe mango pulp powder can be used to prepare fruit salads, jam/jellies, deserts, ice creams, milk shakes, confectionary products, bakery products, weaning foods, health beverages & many nutraceutical products.
Shelf Life Recommended use of product is within one year of manufacturing.
Storage
In order to maintain product freshness, store in a cool dry place & reclose partially emitted package promptly after use.
Packaging 2 x 10 kgs in triple laminated aluminum foil bags with additional polyethylene bag & corrugated box.