Totapuri Mango Pulp
The product derived from fresh, sound, ripe Totapuri Mango fruit (Mangifera Indica L Anacardiacae VAR Totapuri) washed, sliced, deseeded, refined, decanted, evaporated, homogenized, thermally processed and packed in aseptic bags to render it “commercially sterile “and completely retaining
the organoleptic quality of Totapuri Mango
Organoleptical, physical and chemical analysis:
|Appearance :||Uniform, homogeneous smooth, slightly thick consistency, free from fibers and any foreign and extraneous matter.|
|Aroma & flavour :||Characteristic prominent aroma of natural ripe Totapuri Mango and free from any fermented and offensive flavour.|
|Taste :||Characteristic typical acidic sweet taste .|
|TSS :||Min 14° Brix or as naturally present.|
|Colour :||Golden Yellow to Bright Yellow|
|Acidity :||0.30 to 0.60 (As % anhydrous citric acid W/W)|
|pH at 20 ℃:||3.60 - 4.20|
|Consistency :||≤ 12.0 Cm/30sec [Bostwick at 20 ℃]|
|Black & Brown specks :||≤ 10 No. per 10 Gms|
|Total Plate Count :||< 10 CFU per gram|
|Yeast and Mold :||< 10 CFU per gram|
|E.Coli & Coliform :||Absent|
“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.
Product is aseptically packed in pre-sterilized high barrier aseptic bags (215 ±2 Kgs), which are placed in a polythene bag in M.S drums with a thermocol pad below the lid.
80 Drums per 20 ft. container palletized or unpalletized.
18 Months storage at room temperature and 24 Months storage at 4-8 °C from the date of production.
AIJN Code of practice – Reference Guide for Mango; Rev Jan 2016.