Aseptics

Product Description

Aseptic Alphonso Mango pulp is extracted from sound mature and selected ripened

Alphonso Mango fruits. The process involves selection of ripe Alphonso mangoes,

washing with disinfectant, tip cutting, final inspection of Fruits, Destoning, fine pulping,

preheating, decantation or separation and passing through foreign matter control

devices such as magnetic trap, Strainer, Metal detector, thermal processing in PLC based

Asepti c Sterilization and packed in Aseptic bags in MS drums with polyliner inside.

Chemical preservatives and Additives:

Chemical preservatives and Additives: Product is manufacture from Product is manufacture from AAlphonso Mangolphonso Mango and does not and does not contain any added preservatives, colors, flavors or other adulterantscontain any added preservatives, colors, flavors or other adulterants

Pesticide Residue:

Pesticide Residue: Product conform to the WHO recommendation and EC directives regarding Product conform to the WHO recommendation and EC directives regarding pesticide residuespesticide residues

Packaging:

Packaging: Available in Available in 221155 kg.kg.

Labelling:

Labelling: Every pack is labelleEvery pack is labelled in accordance with current international legislationsd in accordance with current international legislations

Others:

Others: GMP, HACCP, Food Safety and other quality management systems are applied throughout GMP, HACCP, Food Safety and other quality management systems are applied throughout manufacturing and storage. Products are subjected to metal detection/online magnet prior to manufacturing and storage. Products are subjected to metal detection/online magnet prior to packingpacking

Storage:

Storage: Product should be stored at ambient temperature and not below 4 deg C. Avoid exposure Product should be stored at ambient temperature and not below 4 deg C. Avoid exposure to higher temperature and sunlight.to higher temperature and sunlight.

Best Before:

Best Before: Twenty four months from the date of manTwenty four months from the date of manufacture when stored unopened at ufacture when stored unopened at recommended storage conditionrecommended storage condition

Description

Aseptic pineapple pulp is obtained from naturally ripened, fresh and properly matured

pineapple fruit. The fruit is selected, washed, cleaned, peeled, passed through pulper, pulp

is screening, pasteurized, aseptically packed and stored at chilled temperature to ensure

its quality.

Finish products Ingredients

100% Pineapple

Not from GMO

Chemical preservatives and Additives: Product is manufacture from Product is manufacture from PineaPineapplepple and does not contain and does not contain any added preservatives, colors, flavors or other adulterantsany added preservatives, colors, flavors or other adulterants

Pesticide Residue: Product conform to the WHO Product conform to the WHO recommendation and EC directives regarding recommendation and EC directives regarding pesticide residuespesticide residues

Packaging: Available in Available in 221515 kg.kg.

Labelling: Every pack is labelled in accordance with current international legislationsEvery pack is labelled in accordance with current international legislations

Others: GMP, HACCP, Food Safety and other quality management systems are aGMP, HACCP, Food Safety and other quality management systems are applied throughout pplied throughout manufacturing and storage. Products are subjected to metal detection/online magnet prior to manufacturing and storage. Products are subjected to metal detection/online magnet prior to packingpacking

Storage: Product should be stored at ambient temperature and not below 4 deg C. Avoid exposure Product should be stored at ambient temperature and not below 4 deg C. Avoid exposure to higher temperature and sunlight.to higher temperature and sunlight.

Best Before: fore: Twenty four months from the date of manTwenty four months from the date of manufacture when stored unopened at ufacture when stored unopened at recommended storage conditionrecommended storage condition

Description

Aseptic Tomato Paste is extracted from ripe Tomatoes. The process involves selection of

ripe red tomatoes, washing, final inspection, crushing & preheating (Hot Break 85 – 90

Deg C) pulping, & finishing, concentration and passing through foreign matter control

such as magnetic trap, Strainer, Metal detector devices, thermal processing in PLC

Aseptic Sterilization and packed in Aseptic bags in MS drums with polyliner inside. The

product is manufactured under stringent hygiene conditions throughout the process line

and continuous monitoring by QA to comply with quality and Food safety standards

Origin India

Finish products

Ingredients

100% Tomatoes

Not from GMO

No exogenous foreign bodies of any kind. It does not contain any ingredients added during

processing which could be considered as allergen {According to CODEX STA1- 1985- (Rev1-

1991)}

Parameter Specifications

1 Organoleptic Characteristics

1.1 Color Red (a/b (D65) – Min: 1.80)

1.2 Flavor Typical of ripe Tomato without any off flavor

1.3 Taste Characteristics of ripe Tomato fruit

1.4 Appearance Homogenous & free of any foreign matter

2 Physical and Chemical Characteristics

2.1 Brix at 200C Minimum 28

2.2 Acidity (% as CA) 1.50 – 3.00 %

2.3 pH Max 4.40

2.4 Consistency 20 ± 20C 3.0 - 7.0 cm/30 sec

2.5 Brown specks NMT 10 per 10 g

2.6 Black specks NMT 05 per 10 g

3 Microbiological Characteristics

3.1 Standard Plate Count (cfu/g) <10

3.2 Yeast & Mould Count (cfu/g) <10

3.3 Total Coliform (cfu/g) Absent

3.4 E. Coli (cfu/g) Absent

3.5 Salmonella (/25 g) Absent

3.6 Listeria monocytogenes (/25 g) Absent

Chemical preservatives and Additives: Product is manufacture from Tomato and does not contain

any added preservatives, colors, flavors or other adulterants

Pesticide Residue: Product conform to the WHO recommendation and EC directives regarding

pesticide residues

Packaging: Available in 228 kg.

Labelling: Every pack is labelled in accordance with current international legislations

Others: GMP, HACCP, Food Safety and other quality management systems are applied throughout

manufacturing and storage. Products are subjected to metal detection/online magnet prior to

packing

Storage: Product should be stored at ambient temperature and not below 4 deg C. Avoid exposure

to higher temperature and sunlight.

Best Before: Twenty four months from the date of manufacture when stored unopened at

recommended storage condition