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White Guava Pulp White Guava Pulp is obtained by mechanical process from sound, ripe guav (psidium guajava-mytracea). The soluble solid contents of freshly extracted guava pulp should not be less than 10% m/m as determined by refractometer at 10°c, uncorrected for acidity and reads as brix in the international sucrose scales. The pulp/ puree is strained free from peels, stones, other coarse parts of guava and other impurities.
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Product
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White Guava Puree (9-11 brix)
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Variety
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Maharashtra/ Karnataka/ Andhra Pradesh/ Tamil nadu
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Origin
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India
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Parameter Group
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Range Value
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Physical Chemical
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Refractometric Brix 20 deg. cel
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9-11 brix
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Acidity as % Anhyd. citric acid
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0.35-0.50%
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pH As natural
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<4.0
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Consistency- Bostwick
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9-12 cms/ 30 secs
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Brix Acid Ratio
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25-18:1
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Specific Gravity
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1.03
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Block spects/ 10gm
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<5
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Brown spects/ 10gm
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<5
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Micromological
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Total plate count cfu/gm
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<10
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Yeast & Mould Count cfu/ gm
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<10
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Calcium Count cfa/ gm
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Absent
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Pathogens cfu/gm
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Absent
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Organolepic
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Colour
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Creamy White
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Flavour & Aerora
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Characteristics of typical ripe White Guava
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Taste
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Characteristics of typical ripe White Guava
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Free of any fementation or any other off taste.
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Appearance
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Homogenous, No foreign mother
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Packaging
- 220 kutres auspefic blog-in-drums- 215 kgs nett
- 3.10 kgs A-10 ots cars x 6 Nos x 1 carton- 18.600 kgs nett
Container Loading
- Blog-in-dru,s- 80 drums/ 20 ft fd.
- Can-in-carton- 1000 carton/ 20 ft fcl
Storage
- Recommended storage temp + 10 deg. cel.
- Maximum storage temp 25 deg. cel
Shelf life
- 24 montsh + 10 deg. cel.
- 18 months + 25 deg. cel
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