Amla(Gooseberry) is a potent gift of mother nature with many nutritious benefits. It has been found to be one of the most abundant source of “Vitamin C” with as much as 20 times that found in an Orange. Amla contains a gamut of tastes – with sourness as the foremost, it is sweet as well as astringent bitter and pungent to a degree!
Processing Capacity
3MT of fruit per hour
Amla (Gooseberry) Pulp
Available Calendar
Specifications
Physio-Chemical Specification
| Color | Creamish white |
| Taste | Typical to Amala |
| Other | Free from Foreign Matter |
| Total Soluble Solid (TSS) | Minimum 8.0 oBrix at 20 oC |
| Acidity (as Citric Acid) | 1.3 to 2.0 % w/w |
| pH Value | 2.3 – 3.6 |
| Bostwick Consistency cm/30sec.@20oC | 2 to 6 |
| Preservative | None |
Microbiological Specification
| Total Plate Count (TPC) | <10 cfu/gm |
| Yeast | <10 cfu/gm |
| Mould | <10 cfu/gm |
| E. Coli | Absent/gm |
| Coliform | Absent/gm |
| Salmonella | Absent/25gm |
Packaging and Storage
| Packing | Aseptic bag with Polyliner kept inside painted widemouthed MS Drum. Net Weight 210 ± 1 kg. |
| Shelf Life & Storage | 12 months at ambient condition. Ideal storage temperature 0-5 °C. Store in cool condition and avoid direct sunlight. |