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Alphonso Mango

Puree / Alphonso Mango

Product Description

The product derived from fresh, sound ripe, Alphonso Mango fruit (Mangifera Indica LAnacardiacae VAR Alphonso). Practically free from any objectionable factor affecting quality of the fruit. Product prepared bythermal treatment to render it "Commercially sterile" and completely free from any additives and any pathogenic / spoilagemicro - organism.

ORGANOLEPTICAL, PHYSICAL AND CHEMICAL ANALYSIS:

Appearance	:	Uniform, homogeneous smooth, free from fibers and any and foreign extraneous matter.
Aroma & favour	:	Characteristic prominent aroma of natural ripe Alphonso Mango and free from any fermented & offensive flavour . Particularly free from scorched or caramelized flavour.
Taste	:	Characteristic typical acidic sweet taste of natural ripe Alphonso Mango. Free from any off taste.

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

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Golden to Orangish Yellow
16 o Min. or as naturally present.
0.60 Min. (As % anhydrous citric acid W/W)
3.60 – 4.00
6 – 10Cm/30sec. [Bostwick]
< 10 no per 10 gms
Nil per 10 gms

MICROBIOLOGICAL STANDARDS

Total Plate Count
Yeast and Mold
Coliform
Pathogens

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<50 CFU per gram.
<20 CFU per gram.
Absent per gram
Absent per gram

“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

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.
24months from the date of production under above mentioned Storage conditions

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.