Alphonso Mango Pulp

Alphonso Mango Pulp

Fully matured, non-genetically modified Alphonso Mangoes are harvested, quickly transported towards fruit processing plant. Sorted high quality fruits transferred to controlled ripening chambers. Mango Pulp extracted from sorted sound ripened, washed fruits by mechanical process as deseeding, refining and subsequently centrifuged to make pulp free from particles, impurities etc. Further thermally processed to ensure product safety and canned/aseptically packed by maintaining strictly hygienic conditions throughout the processing line. The process ensures that the natural organoleptic parameter of the fruit is retained in the final product.

COMPOSITION

Parameters Alphonso Mango Pulp
Color Orange yellow
Taste & Flavor Wholesome & characteristics of Mature , sound ripened Alphonso mango.
Appearance Homogenous , thick , free flowing & free from foreign material, Orange yellow in color.
Brix ± 0.5 16Min
pH ± 0.5 < 4.0
Acidity (%) ± 0.05 0.45-0.80
Black Specks per 10 gm Nil
Brown specks Per 10 gm 10 Max
Bostwick Consistency at 20’C for 30 Sec < 12 Cms
Ascorbic acid ppm 150 – 250
HMF ppm < 20
Salt % as NaCL Natural NA
Grit % NA
NTU NA
Total Plate Count (CFU/gm) < 10 CFU
Yeast & Mould (CFU/gm) < 10 CFU
Ecoli (CFU/gm) Absent
Coliform (CFU/gm) Absent
Salmonella / 25gms Absent
Listeria Mono / 25gms Absent
Clostridium sp. Absent
HRM - CFU/20 gm Absent
ATSB - CFU/10gm Absent
Howard Mould Count (Positive Fields) < 40