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    Guava Pulp

    Uploaded by

    Tejas Shriyan
    Thermally processed unsweetened white guava pulp that is 9 degrees Brix. It is made from ripe guava fruits that are sorted, washed, pulped, sterilized and aseptically packed. The pulp is a homogeneous viscous liquid with a white color and free from foreign materials. It contains guava pulp and the permitted antioxidant ascorbic acid. The specified testing parameters ensure the pulp meets standards for microbiological safety, chemical contaminants and sensory attributes.

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    © All Rights Reserved
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    Guava Pulp

    Uploaded by

    Tejas Shriyan
    35 views4 pages
    Thermally processed unsweetened white guava pulp that is 9 degrees Brix. It is made from ripe guava fruits that are sorted, washed, pulped, sterilized and aseptically packed. The pulp is a homogeneous viscous liquid with a white color and free from foreign materials. It contains guava pulp and the permitted antioxidant ascorbic acid. The specified testing parameters ensure the pulp meets standards for microbiological safety, chemical contaminants and sensory attributes.

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    Thermally processed unsweetened white guava pulp that is 9 degrees Brix. It is made from ripe guava fruits that are sorted, washed, pulped, sterilized and aseptically packed. The pulp is a homogeneous viscous liquid with a white color and free from foreign materials. It contains guava pulp and the permitted antioxidant ascorbic acid. The specified testing parameters ensure the pulp meets standards for microbiological safety, chemical contaminants and sensory attributes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    35 views4 pages

    Guava Pulp

    Uploaded by

    Tejas Shriyan
    Thermally processed unsweetened white guava pulp that is 9 degrees Brix. It is made from ripe guava fruits that are sorted, washed, pulped, sterilized and aseptically packed. The pulp is a homogeneous viscous liquid with a white color and free from foreign materials. It contains guava pulp and the permitted antioxidant ascorbic acid. The specified testing parameters ensure the pulp meets standards for microbiological safety, chemical contaminants and sensory attributes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    SPECIFICATION:

    Material Name Thermally Processed Unsweetened White Guava Pulp: 9 Degree Brix
    Thermally Processed Fruit Thermally Processed Fruit Pulp (Aseptically Packed) means unfermented
    Pulp) but fermentable product intended for direct consumption obtained from
    edible portion of sound, ripe fruit of any suitable kind & variety by sieving
    the prepared fruits, and processed by heat in an appropriate manner,
    before or after being sealed in a container, so as to prevent spoilage.

    Physical Characteristics Homogeneous Viscous Pulp with white colour, gritless, free from foreign
    matter
    Chemical Characteristics White Guava Fruit, Ascorbic Acid
    Biological characteristics Not Applicable
    Composition [Additive & Guava Pulp and Permitted Antioxidant/ Preservative
    Processing Aid) A) Ascorbic Acid (Only if required)
    B) All other food additives – Absent (E.g. Colour, Preservative and
    flavour are absent)
    Origin India. The White Guava Pulp is manufactured from matured, fresh, finest
    quality guava fruits.
    Regulatory Limit As per FSSAI
    (% in finished product)
    Preparation& Processing The process includes sorting, washing, and scooping, pulping, sterilized
    /Method of Production and aseptic packing
    Packaging Size As per mutual agreement
    Packaging Material Net Weight 215 Kg, Aseptic Bag with Polyliner kept inside MS Drum,
    internally painted with Epoxy-phenolic lacquer. OR
    Packed in pre-sterilized high barrier aseptic bags, containing min 215kg
    product weight, placed in M.S. Drums along with a LDPE liner.
    Labelling Requirements Product Name, Product grade, List of Ingredients, manufacturer’s name,
    date of manufacturing, batch / lot number, FSSAI License number, Storage
    condition (temperature, Relative Humidity etc, wherever applicable)
    Manufacturing unit address, Veg. Symbol, Additives (if any), Acidity, Brix,
    Additives, and Country of origin, Traceability Data, Drum No., Best Before,
    Net Weight, Gross Weight, and Certifying Bodies. “Q” mark if applicable
    NOTE: To follow and comply as per FSSAI standard
    Transport Condition For Domestic transport (Cold Storage to plant): To be transported in
    vehicle covered with tarpaulin at ambient temperature. Not to be
    transported with any strong odour chemicals, pesticides, insecticides,
    sharp machinery.

    Shelf Life 12 months in unopened conditions from the date of manufacturing at


    temperature of 0 to 5°C. OR 18 months in unopened conditions from the
    date of manufacturing at temperature of 4 to 10°C.
    Preparation / Handling Storage: At ambient temperature product should not be exposed to direct
    [Before use / sunlight for prolonged period of time, this is recommended to keep the
    Processing] product at 0 to 10°C for better color and sensory properties. Store away
    from other chemical and do not keep the container open. Container shall
    be kept on pallets and 18 inches away from the wall and 4 inches above
    floor. Product should not be allowed to freeze.

    Handling: Do not roll the drums, Proper Stacking required. Store in cool
    and dry condition, avoid direct sunlight.

    Is used as an ingredient in manufacturing of UHT processed long shelf life


    Intended use
    dairy based drinks.
    TESTING PARAMETERS:
    PARAMETERS STANDARD
    Colour (as such) Creamy White
    Characteristic prominent aroma of natural ripe guava and
    free from any fermented & offensive flavour particularly
    Flavour/ Odour (Aroma) free from
    scorched or caramelized flavour.

    Smooth, Uniform and homogeneous consistency


    completely free from fibers, free from grits and free from
    Appearance any
    foreign or extraneous matter.

    Characteristic typical acidic sweet taste of natural ripe


    Guava. Free from any off taste
    Taste
    or after taste taints.

    Total Soluble Solids (⁰Brix)


    Minimum 9 - 11 @ 20°C
    Acidity (% Citric acid w/w)
    0.35 to 0.70

    pH @20 °C 3.5 to 4.2


    Specific Gravity 1.036 to 1.048
    Consistency
    8 to 13
    (cm/30sec@20°C)
    Microbiological Tests Complies as per FSSAI standard
    Aerobic plate Count <10 cfu/gm
    Yeast <10 cfu/gm
    Mold <10 cfu/gm
    Total coliform <1cfu/gm
    Enterobacteriaceae Absent/gm
    Salmonella Absent/25gm
    Shigella Absent/25gm
    Staphylococcus aureus Absent/25gm
    Vibrio cholera & parahaemolyticus
    Absent/25gm

    E. coli O157 Absent/25gm


    Listeria monocytogenes Absent/25gm
    PARAMETERS STANDARD
    Clostridium botulinum Absent/25gm
    Flat Sour Organism Absent/gm
    Heat Resistance Microorganisms (HRM)
    Absent/100gm
    Thermophilic Acidophilic bacteria
    Absent/gm
    Osmophilic Yeast <10cfu/gm
    Allergen Complies as per FSSAI standard
    Methyl Mercury Not More Than 0.25 ppm
    Melamine Not More Than 2.5 ppm
    Heavy Metals Complies as per FSSAI standard

    Crop Contaminants Complies as per FSSAI standard

    Naturally occurring Complies as per FSSAI standard


    Toxic Substances
    Pesticide Residues Complies as per FSSAI standard

    GMO Status NON –GMO


    18 months at 4 to 10°C OR
    Best Before 12 months at 0 to 5°C

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