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Acidified Banana Puree

 
 

Product Description

The product derived from fully matured, sound, fresh, naturally / Controlled Ripened Cavendish variety banana fruits which are harvested and quickly transported to our fruit processing plant. The preparation process includes manual peeling, mashing the ripe fruit, deseeding, deaerating and homogenizing. In case of aseptic packing the puree is sterilized and packed in presterilised, high-barrier bags placed in steel drums. The bag is heat sealed and the drum tight-closed to ensure no free space inside the drum.

 
     
     
 

Specifications For Acidified Banana Pulp

 
 
 
ORGANOLEPTICAL, PHYSICAL AND CHEMICAL ANALYSIS:
 
Appearance : Uniform, homogeneous smooth, free from fibers and any foreign and Extraneous matter.
Aroma & favour : Characteristics of Banana.
Taste : Characteristics of Banana
 
 

Colour
Brix
Acidity
pH at 20 °C
Consistency
Brown specks
Black specks

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Creamy White
20 - 22
0.55 - 0.80 (As % anhydrous citric acid W/W)
3.75 – 4.00
6.0 - 12.0 Cm / 30 Sec @ 20°C by Bostwick Method.
10 per 10 Gms
7 – 15 per 10 Gms.

 
 
  MICROBIOLOGICAL STANDARDS  
     
 
Total Plate Count
Yeast and Mold
Coliform
Pathogens
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<10 CFU per gram.
<10 CFU per gram.
Absent per gram
Absent per gram
 
  Aseptic banana puree is commercially sterile and free from pathogenic microorganisms and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

 
     
 
PACKAGING

LOADABILITY
STORAGE CONDITION
SHELF LIFE

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Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are, placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.
80 drums per 20 ft. container palletized or unpalletized.
Storage at ambient temperature.
12 months from the date of production under ambient storage conditions (25 – 30°C) and 18 months at < 25°C.
 
     
  NOTE: The specification is based on FPO – 1955 and AIJN code of practices.  
 
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