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  • Product Description

Alphonso Mango puree is made from Alphonso variety of mangoes from Ratnagiri and Bulsar regions, ripened under natural conditions.

The preparation process includes washing, cutting, destoning, refining, decanting and packing. In case of aseptic product, the puree is sterilized and packed in presterilised aseptic bags. Frozen puree is pasteurized and deep frozen in blast freezers / plate freezers.

The process ensures that natural flavour and aroma of the fruit is maintained in the final product.

  • Usage

The exotic aroma of the product makes it suitable for blending with other mango and tropical and temperate fruit purees for reconstitution of nectars, drinks, juices and various other kinds of beverages.

In addition, it can be used in preparing ice-creams, yoghurt and confectionery.

  • Specifications


Brix Degree
Min 16

Acidity % C.A.
Aseptic & Frozen

 
Max 1.0%

pH
3.6 to 4.2

Viscosity
Aseptic & Frozen

(Bostwick)
6-15 cm / 30 sec at 25 degree C

Total Count
Aseptic
Frozen

(CFU/gm)
Max 50
Max 5000

Yeast and Mould
Aseptic
Frozen

(CFU/gm)
Max 10
Max 200