100% natural with characteristic Creamish white color and characteristic flavor and taste of the natural White Guava Fruit. The concentrate is free from chemical preservatives.
Manufacturing Methods: | Puree extracted from sound, matured, ripe White Guava fruits,not obtained from genetically engineered fruits by mechanical process and is concentrated using Mix Flow Double-effect evaporator at low temperatures preserving the natural characteristics of taste, flavor and color. The processing methods conform to Good Manufacturing Practices and are consistent with the production of a high quality product. |
Chemical Characteristics: |
Brix (at 20°C): 18.0° - 20.0°Brix Acidity (% as Citric Acid): 0.82-1.0% ‘p H : 3.9-4.2 Pesticide Residue: Absent Additives: Nil |
Organoleptic Characteristics: |
Color: Creamish White Taste: Wholesome & Characteristic of Ripe White Guava Flavor: Typical Ripe White Guava Fruit flavor Appearance: Homogenous and Thick Impurities: Free From any impurities, foreign matter and Pesticide residues. Sieve Size: Passes through 1/48” sieve |
Microbiology: |
TPC: < 10 cfu=CFU /g Yeast Count:< 10 cfu=CFU /g Mould Count:< 10 cfu=CFU /g Coliforms: Nil Pathogen: Nil E.coli: Nil |
Packing: | 225 Kg X 80 in Aseptic bag inside M.S.Drum per 20”FCL |
Storage Temperatures and Conditions: | To be stored at temperatures of 1°-16°C in a cool and dry place,away from direct sun-light,heat and moisture. |
Shelf-Life: | 18 months from the date of manufacturing. |
Colour | Creamy White |
Flavour | Typical Ripe Banana Fruit |
Taste | Characteristic Ripe Banana Taste |
Appearance | Homogenous, Creamy and Thick |
Pulping | Passed through min. 1/32” sieve |
Total Plate Count | Not More Than 10 CFU per gm |
Yeast and Mold Count | Not More Than 10 CFU per gm |
E.Coli | Absent |
Coliform | Absent |
Salmonella | Absent |
The Product is packed under complete sterile and hygienic condition in Pre sterilized Aseptic bags with poly liner in MS Drums Net Content is 215 Kgs