Only source of Frozen HPP Alphonso & Kesar Mango Pulp/Puree in India!
Retaining the maximum taste and nutrition from the fruit, our process already ensures a very good micro-biological score. If required, we are able to do even better with a post-packaging step of HPP to ensure the best micro-biological properties.
Frozen & Frozen HPP Mango Pulp/Puree
Available Calendar
Specifications
Physio-Chemical Specification
| Color | Bright Orange Yellow, Typical of Alphonso Mango |
| Taste | Typical of Alphonso Mango |
| Other | Free from Foreign Matter |
| Total Soluble Solid (TSS) | Minimum 16 oBrix at 20 °C |
| Acidity (as Citric Acid) | 0.3 – 0.8% w/w |
| pH Value | 3.5 to 4.5 |
| Black Specks Count | 3 per 10 gm maximum |
| Brown Specks Count | 5 per 10 gm maximum |
| Preservative | None |
Microbiological Specification
| Total Plate Count (TPC) | <1000 cfu/gm |
| Yeast | <100 cfu/gm |
| Mould | <100 cfu/gm |
| E. Coli | Absent/gm |
| Coliform | Absent/gm |
| Salmonella | Absent/25gm |
Packaging and Storage
| Packing | Non-Aseptic LLDPE bag Net Weight 9.5 kg |
| Shelf Life & Storage | 9 months from date of manufacturing if continuously stored at -18°C |
Physio-Chemical Specification
| Color | Bright Orange Yellow, Typical of Kesar Mango |
| Taste | Typical of Kesar Mango |
| Other | Free from Foreign Matter |
| Total Soluble Solid (TSS) | Minimum 16 oBrix at 20 oC |
| Acidity (as Citric Acid) | 0.2 – 0.5% w/w |
| pH Value | 3.8 to 4.5 |
| Black Specks Count | 3 per 10 gm maximum |
| Brown Specks Count | 5 per 10 gm maximum |
| Preservative | None |
Microbiological Specification
| Total Plate Count (TPC) | <1000 cfu/gm |
| Yeast | <100 cfu/gm |
| Mould | <100 cfu/gm |
| E. Coli | Absent/gm |
| Coliform | Absent/gm |
| Salmonella | Absent/25gm |
Packaging and Storage
| Packing | Non-Aseptic LLDPE bag Net Weight 9.5 kg |
| Shelf Life & Storage | 9 months from date of manufacturing if stored at -18°C |
Physio-Chemical Specification
| Color | Bright Orange Yellow, Typical of Alphonso Mango |
| Taste | Typical of Alphonso Mango |
| Other | Free from Foreign Matter |
| Total Soluble Solid (TSS) | Minimum 16 oBrix at 20 °C |
| Acidity (as Citric Acid) | 0.3 – 0.7% w/w |
| pH Value | 3.5 to 4.5 |
| Black Specks Count | 3 per 10 gm maximum |
| Brown Specks Count | 5 per 10 gm maximum |
| Preservative | None |
Packaging and Storage
| Packing | Non-Aseptic LLDPE bag, Net Weight 9.5 kg |
| Shelf Life & Storage | 12 months from date of manufacturing. Storage temperature -18°C or below |
Physio-Chemical Specification
| Color | Bright Orange Yellow, Typical of Kesar Mango |
| Taste | Typical of Kesar Mango |
| Other | Free from Foreign Matter |
| Total Soluble Solid (TSS) | Minimum 16 oBrix at 20 oC |
| Acidity (as Citric Acid) | 0.2 – 0.5% w/w |
| pH Value | 3.5 to 4.6 |
| Black Specks Count | 3 per 10 gm maximum |
| Brown Specks Count | 5 per 10 gm maximum |
| Preservative | None |
Packaging and Storage
| Packing | Non-Aseptic LLDPE bag, Net Weight 9.5 kg |
| Shelf Life & Storage | 12 months from date of manufacturing. Storage temperature -18°C or below |