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  • Product Description

Mango puree & Mango concentrate is made from Totapuri, Raspuri and Kesar variety of mangoes, ripened under natural conditions.

The preparation process includes washing, cutting, destining, 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

Mango Puree & Mango concentrate may be used 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
Totapuri Puree
Min 14

 
Totapuri Concentrate
Min 28

 
Raspuri Puree
Min 14

 
Kesar Puree
Min 15

 
 
 

Acidity % C.A.
Totapuri Puree
Max 0.70%

 
Totapuri Concentrate
Max 1.30%

 
Raspuri Puree
Max 0.60%

 
Kesar Puree
Max 0.90%

 
 
 

pH
3.6 to 4.2
 

 
 
 

Viscosity
Aseptic & Frozen
 

(Bostwick)
 
 

 
Totapuri Pulp
5-15 cm / 30 sec at 25 degree C

 
Totapuri Concentrate
1.5-3.5 cm / 30 sec at 25 degree C

 
Raspuri Pulp
10-18 cm / 30 sec at 25 degree brix

 
Kesar Pulp
8-16 cm / 30 sec at 25 degree brix

Total Count
Aseptic
Frozen

(CFU/gm)
Max 50
Max 5000

 
 
 

Yeast and Mould
Aseptic
Frozen

(CFU/gm)
Max 10
Max 200



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