White Guava Puree Specification
Physical & Chemical Parameters
| Parameter | Range / Value |
|---|---|
| Refractometric Brix @ 20°C | Minimum 9 |
| Acidity as % Anhydrous Citric Acid | 0.35 – 0.70 |
| pH (Natural) | 3.60 – 4.20 |
| Consistency – Bostwick (20 ± 2°C) | 5.0 – 10.0 cm/30 sec |
| Specific Gravity | 1.034 |
| Black Specks / 10 gm | NMT 10 |
| Brown Specks / 10 gm | NMT 10 |
Microbiological Parameters
| Parameter | Range / Value |
|---|---|
| Total Plate Count (CFU/ml) | <10 |
| Yeast & Mould Count (CFU/ml) | <10 |
| Coliform Count (CFU/ml) | Absent |
| E. coli | Absent |
Organoleptic Characteristics
| Attribute | Description |
|---|---|
| Colour | Creamy White |
| Flavour & Aroma | Typical of ripe White Guava without any off flavour |
| Taste | Characteristic of typical ripe White Guava fruit |
| Appearance | Homogeneous puree & free of any foreign matter |
Packing Details
White Guava Puree is packed aseptically in pre-sterilized aseptic bags placed with poly-liner in food-grade epoxy-painted (inside) open-top MS drums.
Product Net Weight: 210 Kgs / Drum
Container Loading
80 Drums Per 20’ Container (with pallet or without pallet packing – optional)
Storage
Aseptic White Guava Puree should be stored at ambient temperature and not below 4°C. Avoid exposure to high temperatures and sunlight.
Shelf Life
Best Before: 24 months from the date of manufacturing.
