Red Papaya Pulp
The product is derived from fresh, sound, ripe Red Papaya fruit (Carica papaya L. var. Red Taiwan) 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 Red Papaya.
Organoleptical, physical and chemical analysis:
| Appearance : | Uniform, homogenous smooth, free from blemish, any other foreign and extraneous matter |
| Aroma & flavour : | Characteristic prominent, well-expressed aroma of natural ripe Red Papaya and free from any offensive flavour. |
| Taste : | Characteristic, pleasant typical acidic sweet taste of natural ripe Red Papaya. |
| TSS : | Min 9° Brix. |
| Colour : | Orangish Red |
| Acidity : | 0.45 - 0.60. (As % anhydrous citric acid W/W) |
| pH at 20 ℃: | 3.75- 4.20 |
| Consistency : | ≤ 12.0 Cm/30sec. [Bostwick at 20 ℃] |
| Black & Brown specks : | ≤ 15 No. per 10 Gms |
| Total Plate Count : | < 10 CFU per gram |
| Yeast and Mold : | < 10 CFU per gram |
| E.Coli & Coliform : | Absent |
| TAB : | Absent |
PACKAGING
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.
LOADABILITY
80 Drums per 20 ft. container palletized or unpalletized.
STORAGE CONDITION
Storage at ambient temperature.
SHELF LIFE
18 Months storage at room temperature and 24 Months storage at 4- 8°C from the date of production.
REFERENCE
Industrial Standard
