Fruit Pulps & Concentrates
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Fruit Pulps & Concentrates
Apple Puree, Pulp & Concentrates
Product Description
Made from fresh apples, processed through 0.5mm or 0.8mm screens, sterilized and aseptically packed in 55-gallon bags inside steel drums with additional polyliner.
Sensory Evaluation
Milky white to light milky yellow.
Physical & Chemical Data
| Soluble Solids | 30–32 Brix |
| Acidity (Malic) | ≥ 0.4% |
| pH | 3.2 – 4.5 |
| Flavor & Aroma | Typical apple, no abnormal smell |
Microbiology
| TPC | ≤ 100 cfu/ml |
| E. Coli | ≤ 3 MPN/100ml |
| Mold | ≤ 10 cfu/ml |
| Yeast | ≤ 10 cfu/ml |
Apricot Puree, Pulp & Concentrates
Product Description
Produced from fresh apricots through washing, sorting, destoning, pre-heating, extraction, sieving, evaporation, sterilization and aseptic packing.
Composition
100% Apricots
Physical & Chemical Characteristics
| Brix | 30–32° |
| pH | 3.5 – 4.5 |
| Taste | Typical Apricot |
| Color | Natural, no browning |
| Bostwick | 10 – 24 cm |
| Screen | 0.6 mm |
Microbiological Limits
| Total Count | < 10 /ml |
| Mold | < 5 /ml |
| Yeast | < 5 /ml |
| Heat Resistant Mold | Negative |
| Lactic Acid Bacteria | Absent |
Aseptic Aloe Vera Crushed (3–5 mm)
Description
Prepared from fresh aloe vera by peeling, cutting, mucous removal, dicing, heating and aseptic filling.
Specifications
| Brix | 0 – 1 |
| Acidity | 0.15 – 0.30% |
| pH | 3.5 – 4.2 |
| Color | Transparent yellow to white |
| Texture | 100% natural |
Microbiology
| TPC | < 100 CFU/ml |
| Yeast | NIL |
| Coliform | NIL |
| E. Coli | NIL |
Aseptic Alphonso Mango Pulp (India)
Packing
215 kg aseptic bags in MS drums – 80 drums / 20’ FCL
Specifications
| Brix | 16 – 20 |
| Acidity | 0.40 – 0.70% |
| pH | 3.5 – 4.2 |
| Viscosity | 4000 – 8000 cps |
| Bostwick | 10 – 13.5 cm |
| Color | Yellowish Orange |
Microbiology
| Total Plate Count | ≤ 10 cfu/g |
| Yeast & Mold | ≤ 10 cfu/g |
| Coliform | Absent |
Other
No sugar, no citric acid, no added color, no added water.
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