Alphonso Mango Pulp
The product is derived from fully sound, matured, fresh, naturally ripened Alphonso Mango fruits (Mangifera Indica L Anacardiacae VAR Alphonso), washed, sliced, deseeded, refined, decanted, homogenized, thermally processed and packed in aseptic bags to render it “commercially sterile” and completely retaining the organoleptic quality of Alphonso Mango.
![Alphonso Mango Pulp](https://uat.gallafoods.com/wp-content/uploads/2016/10/alphonso.jpg)
Organoleptical, physical and chemical analysis:
Appearance : | Uniform, homogeneous smooth, free from fibers and any and foreign extraneous matter. |
Aroma & flavour : | A characteristic prominent aroma of natural ripe Alphonso Mango and free from any fermented and offensive flavour. |
Taste : | A characteristic typical acidic sweet taste |
TSS : | Min 16° Brix |
Colour : | Golden to Orangish Yellow |
Acidity : | 0.40 to 0.80 (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 : | NIL |
TAB : | Absent |
PACKAGING
Product is aseptically packed in pre-sterilized high barrier aseptic bags (215 ±2 Kgs), which are placed in polythene bags in M.S drums with a thermocoal pad below the lid.
LOADABILITY
80 drums per 20 ft. container palletized or unpalletized
SHELF LIFE
18 Months storage at room temperature and 24 Months storage at 4-8°C from the date of production.
REFERENCE
AIJN Code of practice – Reference Guide for Mango; Rev Jan 2016.