Acidified Banana Puree

Specifications Of Fruit Purees & Concentrates

Product: Acidified Banana Puree / Pulp (min. 20 Brix)

Variety: Maharashtra / Andhra Pradesh

Origin: India

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Packing

220 litres aseptic Bag-In-Drums – 215 Kgs Nett
Container Loading

Bag – In – Drums – 80 Drums / 20 Ft Fcl
Storage

Storage at ambient temperature (do not freeze)
Shelf Life

12 months from the date of production under ambient temperature
15 months from the date of production under chilled conditions between 40c to 100c
PARAMETER GROUP RANGE VALUE
Physical & Chemical
Refractometric Brix @ 20 Deg Cel 20 - 22 Brix
Acidity As % Anhyd. Citric Acid 0.40 – 0.80%
pH As Natural < 4.5
Consistency – Bostwick 6 – 15 cms/30 secs
Brix – Acid Ratio 25 – 50
Black Specks / 10 gm < 10
Brown Specks / 10 gm < 10
Microbiological
Total Plate Count cfu/ gm < 10
Yeast & Mould Count cfu / gm < 10
Coliform Count cfu / gm Absent
Pathogens cfu / gm Absent
Organoleptic
Colour Creamy Yellowish White
Flavour & Aroma Characteristics of typical ripe Banana
Taste Free of any fermentation or any other off taste
Appearance Homogenous, no foreign matter