Asceptic Pulp/Puree
ASEPTIC ALPHONSO MANGO PULP/PUREE
Our Aseptic Alphonso Mango pulp that has been heat processed and packaged in a sterile environment. This is usually done in aseptic packaging such as HDPE bags. Without refrigeration or additional preservatives, this method helps in maintaining the mangoes’ natural flavor, color, and nutrients. Mango pulp is easier to store and transport as aseptic packing keeps it fresh and contaminant-free for a longer amount of time. It’s commonly used as a flavoring ingredient in sauces and dressings, as well as in a variety of food and beverage applications, such as smoothies, juices, and desserts.
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | Min 16 deg Bx |
| % Acidity (w/w) | 0.60 min % |
| pH at 20 Deg. C | <4.0 |
| Brown Specks | 1 |
| Black Specks | NIL |
| Color | Golden Yellow |
| Taste & Flavor | Whole some & Characteristics of mature, sound , ripened Alphonso Mango |
| Aroma | Characteristics of Fruit |
| Appearance | Clear brownish vicious liquid |
| Primary Packing | Product is packed in pre sterilized Aseptic bag in MS drums using poly liner |
| Fruit Harvesting | April – May |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | Aseptic Alphonso Mango Pulp’s packaging are involves in using pre-sterilized aseptic bags and placing them within an open-top MS drum coated with food-grade epoxy and a poly liner. Net weight of product per drum: 215 kg. |
| Container Loading | 80 Drums / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Aseptic Alphonso Mango Pulp should be stored at ambient temperature. |
| Shelf | 24 Months |
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | Min 20 deg Bx |
| % Acidity (w/w) | 4.5-5.0% |
| pH at 20 Deg. C | 0.35-4.5 |
| Consistency on Bostwick (20 cm/30Sec)C | 6.0-10.0 cm per 30 sec |
| Brown Specks | 1-2 |
| Black Specks | NIL |
| Color | Creamy Yellowish White |
| Taste & Flavor | Characteristics of Fruit |
| Aroma | Characteristics of Fruit |
| Appearance | Homogenous and smooth |
| Primary Packing | Product is packed in pre sterilized Aseptic bag in MS drums using poly liner |
| Fruit Harvesting | October – May |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | Absent |
| Y+MC | Absent |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | Aseptic Banana Pulp’s packaging are involves in using pre-sterilized aseptic bags and placing them within an open-top MS drum coated with food-grade epoxy and a poly liner. Net weight of product per drum: 215 kg. |
| Container Loading | 80 Drums / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Aseptic Banana Pulp should be stored at ambient temperature. |
| Shelf | 24 Months |
ASEPTIC BANANA PULP/PUREE
Utilizing advanced aseptic processing techniques, our pulp/puree maintains its freshness and quality without the need for preservatives, ensuring a longer shelf life. Our pulp/puree captures the rich, creamy taste of bananas, providing a burst of sweetness .Bananas are the one of the most important crops in the world, after corn, rice, and wheat. In Aseptic Banana pulp Essential phytonutrients such as phenolic compounds and vitamins (B3, B6, B12, C, and E) are present. In addition, it has dietary fiber, amine compounds, carotenoids, and flavonoids.
ASEPTIC KESAR MANGO PULP/PUREE
Kesar Mangoes are famous for their high quality fruit, delicious flavor, attractive appearance. They are an essential component of any nutritious diet since they are long-lasting. Our Aseptic Kesar Mango Pulp has many health advantages in addition to being delicious. Mangoes are an excellent source of dietary fiber, vitamins A and C, and both. Additionally, they include a lot of antioxidants, which can help defend against the harm that free radicals can do to cells. our Kesar mango pulp is good in fragrance and flavour the mango pulp is used in dairy, bakery and confectionary products.
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | Min 16 deg Bx |
| % Acidity (w/w) | 0.50 – 0.70% |
| pH at 20 Deg. C | <4.0 |
| Consistency on Bostwick (20 cm/30Sec)C | 0.8 – 12.0 cm per 30 sec |
| Brown Specks | 1 |
| Black Specks | NIL |
| Color | Golden Yellow |
| Taste & Flavor | Whole some & Characteristics of Kesar Mango |
| Aroma | Characteristics of Fruit |
| Appearance | Homogenous & free flowing free from any kind of impurities |
| Primary Packing | Product is packed in pre sterilized Aseptic bag in MS drums using poly liner |
| Fruit Harvesting | April – May |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | Aseptic Alphonso Mango Pulp’s packaging are involves in using pre-sterilized aseptic bags and placing them within an open-top MS drum coated with food-grade epoxy and a poly liner. Net weight of product per drum: 215 kg. |
| Container Loading | 80 Drums / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Aseptic Alphonso Mango Pulp should be stored at ambient temperature. |
| Shelf | 24 Months |
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | Min 12 deg Bx |
| % Acidity (w/w) | 0.6-1.80% |
| pH at 20 Deg. C | <4.0 |
| Consistency on Bostwick (20 cm/30Sec)C | <12 cm per 30 sec |
| Brown Specks | 1-2 |
| Black Specks | NIL |
| Color | Yellow |
| Taste & Flavor | Characteristics of Fruit |
| Aroma | Characteristics of Fruit |
| Appearance | Homogenous and Free flowing |
| Primary Packing | Product is packed in pre sterilized Aseptic bag in MS drums using poly liner |
| Fruit Harvesting | December – March |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | Aseptic Pineapple Pulp’s packaging are involves in using pre-sterilized aseptic bags and placing them within an open-top MS drum coated with food-grade epoxy and a poly liner. Net weight of product per drum: 215 kg. |
| Container Loading | 80 Drums / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Aseptic Pineapple Pulp should be stored at ambient temperature. |
| Shelf | 24 Months |
ASEPTIC PINEAPPLE PULP/PUREE
Aseptic Pineapple pulp is used in many food preparation and beverage products, such as smoothies, ice cream, baked goods, and juices. Enjoy the tropical taste of pineapples in your culinary creations with our Aseptic Pineapple Pulp/Puree. Whether used in beverages, desserts, or savory dishes, our pulp/puree adds a burst of pineapple goodness to your recipes! The pulp then extracted by crushing and filtering the pineapple pieces. Bromelain, a Proteolytic enzyme found in pineapples, helps in food digestion by dissolving protein, Pineapples are rich in vitamin C and vitamin B1, and they are also a strong source of manganese.
ASEPTIC PINK GUAVA PULP/PUREE
Bursting with vitamins, minerals, and antioxidants, our pink guava pulp/puree adds both flavor and nutrition to your dishes. The Aseptic Pink Guava pulp is a fruit that is rich in nutrients. They content, Calcium, Vitamins, Carbohydrate, Protein, Fiber etc. It is exported as aseptic Pink guava pulp and is used as edible guava pulp. Fresh, well-matured, and we carefully chose pink guava fruits which are used to make Pink guava pulp.
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | Min 9 deg Bx |
| % Acidity (w/w) | 0.40-0.70% |
| pH at 20 Deg. C | <4.2 |
| Consistency on Bostwick (20 cm/30Sec)C | 9.70 – 10.60 cm per 30 sec |
| Brown Specks | 3 |
| Black Specks | 1 |
| Color | Pink |
| Taste & Flavor | Wholesome & Characteristics of mature, sound ripened Pink Guava. |
| Aroma | Characteristics of Fruit |
| Appearance | Homogenous & free flowing free from any kind of impurities. |
| Primary Packing | Product is packed in pre sterilized Aseptic bag in MS drums using poly liner |
| Fruit Harvesting | September – March |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | Aseptic Pink Guava Pulp’s packaging are involves in using pre-sterilized aseptic bags and placing them within an open-top MS drum coated with food-grade epoxy and a poly liner. Net weight of product per drum: 215 kg. |
| Container Loading | 80 Drums / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Aseptic Pink Guava Pulp should be stored at ambient temperature. |
| Shelf | 24 Months |
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | Min 11 deg Bx |
| % Acidity (w/w) | 0.25 – 0.60% |
| pH at 20 Deg. C | <4.2 |
| Consistency on Bostwick (20 cm/30Sec)C | 10-12 cm per 30 sec |
| Brown Specks | NIL |
| Black Specks | NIL |
| Color | RED |
| Taste & Flavor | Characteristics of Fruit |
| Aroma | Characteristics of Fruit |
| Appearance | Homogenous and Free flowing |
| Primary Packing | Product is packed in pre sterilized Aseptic bag in MS drums using poly liner |
| Fruit Harvesting | September – March |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | Aseptic Pomegranate Juice packaging is involves in using pre-sterilized aseptic bags and placing them within an open-top MS drum coated with food-grade epoxy and a poly liner. Net weight of product per drum: 215 kg. |
| Container Loading | 80 Drums / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Aseptic Pomegranate Juice should be stored at ambient temperature. |
| Shelf | 24 Months |
ASEPTIC POMEGRANATES JUICE
Experience the bold and tangy flavor of pomegranates with our Aseptic Pomegranate Juice. Crafted from premium-quality pomegranates, carefully processed to preserve their natural taste, aroma, and nutritional goodness, our juice offers a refreshing and versatile beverage option. Pomegranates in which Antioxidants are found, it is helps in cholesterol control. Strong antioxidants, including punicalagins and anthocyanins, found in these little seeds can help lower oxidative stress and inflammation in the heart and lungs. Pomegranate seed consumption may help support a healthier heart by lowering blood pressure, regulating cholesterol levels, and improving blood flow.
ASEPTIC RASPURI MANGO PULP/PUREE
Our Aseptic Raspuri mango pulp has a rich, fragrant flavor and a warm, sweet taste that may be sweetly acidic. Vitamins A and C are readily available from it. Our Raspuri mango pulp that has been heat processed and packaged in a sterile environment.The pulp can be used to make drinks, juices, nectars, jams, fruit cheese, or it can just be consumed on its own or as a dessert with cream. It is used in making ice cream and yoghurt, as well as sweets, cakes, fruit meals for kids, and food industry flavorings.
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | Min 14 deg Bx |
| % Acidity (w/w) | 0.8 – 0.9% |
| pH at 20 Deg. C | 3.4-3.8 |
| Consistency on Bostwick (20 cm/30Sec)C | 0.8 – 12.0 cm per 30 sec |
| Brown Specks | 1 |
| Black Specks | NIL |
| Color | Golden Yellow |
| Taste & Flavor | Whole some & Characteristics of Raspuri Mango |
| Aroma | Characteristics of Fruit |
| Appearance | Homogenous & free flowing free from any kind of impurities. |
| Primary Packing | Product is packed in pre sterilized Aseptic bag in MS drums using poly liner |
| Fruit Harvesting | May – June |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | Aseptic Raspuri Mango Pulp’s packaging are involves in using pre-sterilized aseptic bags and placing them within an open-top MS drum coated with food-grade epoxy and a poly liner. Net weight of product per drum: 215 kg. |
| Container Loading | 80 Drums / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Aseptic Raspuri Mango Pulp should be stored at ambient temperature. |
| Shelf | 24 Months |
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | Min 9 deg Bx |
| % Acidity (w/w) | 0.45-0.55% |
| pH at 20 Deg. C | <4.2 |
| Consistency on Bostwick (20 cm/30Sec)C | 6.0-10.0 cm per 30 sec |
| Brown Specks | 3 |
| Black Specks | NIL |
| Color | RED |
| Taste & Flavor | Wholesome and Characteristics of Mature, sound ripened Red Papaya. |
| Aroma | Characteristics of Fruit |
| Appearance | Homogenous and Free flowing |
| Primary Packing | Product is packed in pre sterilized Aseptic bag in MS drums using poly liner |
| Fruit Harvesting | August – March |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | Aseptic Red Papaya Pulp’s packaging are involves in using pre-sterilized aseptic bags and placing them within an open-top MS drum coated with food-grade epoxy and a poly liner. Net weight of product per drum: 215 kg. |
| Container Loading | 80 Drums / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Aseptic Red Papaya Pulp should be stored at ambient temperature. |
| Shelf | 24 Months |
ASEPTIC RED PAPAYA PULP/PUREE
Our Aseptic Papaya pulp in which, there are no harmful microorganisms present. Papaya pulp is mostly eaten for its juicy, sweet pulp, which is generally orange in color. Due to its high vitamin C and content, papaya pulp has nutrients that stop cholesterol from oxidizing and causing heart attacks and strokes. Papaya pulp can be pureed and used in baby food, salad dressings, and sauces.
ASEPTIC STRAWBERRY PULP/PUREE
Our Aseptic Strawberry fruit pulp is making from the edible parts of ripe and healthy fruit. It is perfect for a healthy living because it is a natural product without any additional additives. Sweet Strawberry has a high content of sodium, potassium, phosphorus, and iron along with calcium, iron, and vitamin C. Support in the prevention of cancer, combat anemia, have antipyretic, diuretic, anti-inflammatory, and antioxidant properties, and enhance cardiac function. It works wonders for stomach and gastrointestinal disorders.
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | Min 8 deg Bx |
| % Acidity (w/w) | 0.60-0.80% |
| pH at 20 Deg. C | <4.1 |
| Consistency on Bostwick (20 cm/30Sec)C | <14 cm per 30 sec |
| Brown Specks | – |
| Black Specks | 1.3 |
| Color | Red |
| Taste & Flavor | Characteristics of Fruit |
| Aroma | Characteristics of Fruit |
| Appearance | Free flowing & free from any other foreign matters |
| Primary Packing | Product is packed in pre sterilized Aseptic bag in MS drums using poly liner |
| Fruit Harvesting | December – March |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 |
| Y+MC | < 10 |
| E.Coli cfu/gm | < 10 |
| Coll form cfu/gm | < 10 |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | Aseptic Strawberry Pulp’s packaging are involves in using pre-sterilized aseptic bags and placing them within an open-top MS drum coated with food-grade epoxy and a poly liner. Net weight of product per drum: 215 kg. |
| Container Loading | 80 Drums / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Aseptic Strawberry Pulp should be stored at ambient temperature. |
| Shelf | 24 Months |
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | Min 16 deg Bx |
| % Acidity (w/w) | 0.42 0.65% |
| pH at 20 Deg. C | <4.0 |
| Consistency on Bostwick (20 cm/30Sec)C | 10.0-12.0 cm per 30 sec |
| Brown Specks | 2-3 |
| Black Specks | NIL |
| Color | Bright Yellow |
| Taste & Flavor | Characteristics of Fruit |
| Aroma | Characteristics of Fruit |
| Appearance | Homogenous and smooth |
| Primary Packing | Product is packed in pre sterilized Aseptic bag in MS drums using poly liner |
| Fruit Harvesting | May – August |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | Aseptic Totapuri Mango Pulp’s packaging are involves in using pre-sterilized aseptic bags and placing them within an open-top MS drum coated with food-grade epoxy and a poly liner. Net weight of product per drum: 215 kg. |
| Container Loading | 80 Drums / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Aseptic Totapuri Mango Pulp should be stored at ambient temperature. |
| Shelf | 24 Months |
ASEPTIC TOTAPURI MANGO PULP/PUREE
- The Indian Totapuri Mangos quality is very high, that’s why these mangoes are thought to be the most process able variety because of their bigger size, smaller seeds, and higher pulp content. We Heat the mango pulp to a specific temperature to deactivate enzymes and microbial contaminants. This heating step is crucial for achieving aseptic conditions.
- Our Aseptic Totapuri Mango pulp is high in vitamin B6, and iron helps develop the brain. Vitamins A and E are rich in it. Vitamin E supports better digestion and immunity, while vitamin A improves vision. When included in a balanced diet, Totapuri Mango helps in fat and blood sugar control.
- Our Aseptic Totapuri Mango pulp is Fresh, mature, and carefully chosen ripened fruits are used to make pulp. Conduct quality tests to ensure the pulp meets safety and quality standards.
ASEPTIC WHITE GUAVA PULP/PUREE
Experience the tropical taste of white guavas with our Aseptic White Guava Pulp/Puree. The Aseptic White Guava is a fruit that is rich in nutrients. They content, Calcium, Vitamins, Carbohydrate, Protein, Fiber etc. It is exported as aseptic White guava pulp and is used as edible guava pulp. Fresh, well-matured, and carefully chosen white guava fruits are used to make white guava pulp.
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | Min 9 deg Bx |
| % Acidity (w/w) | 0.40-0.70% |
| pH at 20 Deg. C | <4.2 |
| Consistency on Bostwick (20 cm/30Sec)C | 6.0 – 10.0 cm per 30 sec |
| Brown Specks | 1 |
| Black Specks | NIL |
| Color | Creamy White |
| Taste & Flavor | Whole some & Characteristics of mature, sound , ripened White Guava |
| Aroma | Characteristics of Fruit |
| Appearance | Homogenous & free flowing free from any kind of impurities |
| Primary Packing | Product is packed in pre sterilized Aseptic bag in MS drums using poly liner |
| Fruit Harvesting | September – March |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 |
| Y+MC | < 10 |
| E.Coli cfu/gm | < 10 |
| Coll form cfu/gm | < 10 |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | Aseptic White Guava Pulp’s packaging are involves in using pre-sterilized aseptic bags and placing them within an open-top MS drum coated with food-grade epoxy and a poly liner. Net weight of product per drum: 215 kg. |
| Container Loading | 80 Drums / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Aseptic White Guava Pulp should be stored at ambient temperature. |
| Shelf | 24 Months |
