Juicy Pulp
White Guava Concentrate
white Guava Puree is produced from fresh highest quality guava fruits, maintaining commercial sterility. The Guava pulp obtained is pure and creamy white in texture, assuring highest quality standards. The selected white guava fruit is then processed hygienically through cold extractor grinding, followed by an enzymatic deactivation, evaporation and sterilization.
| PHYSICAL & CHEMICAL | |
| Refractometric Brix @ 20 Deg Cel | Min 20 & 25.0 Brix |
| Acidity as % Anhyd. Citric Acid | 0.80 – 1.20% |
| pH As Natural | 3.6-6.0 |
| Consistency – Bostwick | 3 – 6 cms/30 secs |
| Brix – Acid Ratio | 40-60 |
| Specific Gravity | 1.095 |
| Black Specks / 10 gm | NIL |
| 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 White |
| Flavour & Aroma | Typical Desert Quality Guava |
| Taste | Characteristics of Typical Ripe White Guava |
| Free of Any Fermentation Or Any Other Off Taste. | |
| Appearance | Homogenous, No Foreign Matter |
| PACKING | |
| Aseptic Bag-In- Steel Drums – Net 220 Kgs | |
| CONTAINER LOADING | |
| Bag–In–Drums – 80 Drums / 20 Ft Dry Container | |
| STORAGE | |
| Recommended StorageTemperature – @ 10 Deg Cel | |
| Maximum Storage Temperature – @25 Deg Cel | |
| SHELF – LIFE | |
| 24Months @ 10 Deg Cel | |
| 18 Months @ 25 Deg Cel |