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Mango Juice Concentrate

20098910

Mango concentrate is a product made by mixing and homogenizing the edible part of a healthy and ripe mango with the scientific name Mangifera Indica from the Anacardiacea family and after passing through sieves with a pore diameter of 0.7 mm and separating the skin, core and coarse tissue.

Product Technical Specifications:

Mango Juice Concentrate 

Technical Specifications

No.

Characteristics

Measurement Limit

1

Color

Mango Juice Concentrate should have a natural color, specific to Mango fruit.

2

Taste and Smell

Mango Juice Concentrate should have its own taste and smell and be free of any foreign taste and smell, sourness, mold and burn.

3

Foreign Material

Negative

4

Brix at 20 Degrees Celsius (grams per hundred grams)

Min 28

5

Density (grams per hundred grams)

Min 1.86

6

Dry residue (grams per hundred grams)

Min 29

7

Total Acidity in Terms of Citric Acid

(grams per hundred grams)

Max 0.4

8

PH

3.5-4.2

 

Microbiology:

Microbiology of Mango Juice Concentrate 

Measurement Limit

Unit

Characteristics

No.

100

(cfu/gr)

Aerobic Bacteria

1

10

(cfu/gr)

Acid Resistant Bacteria

2

10

(cfu/gr)

Mold

3

10

(cfu/gr)

Yeast

4

 

 

 

 

 

 

 

 

Storage Conditions: Mango Juice Concentrate should be stored at temperatures below -18°C to maintain their quality over time. Ensure the concentrate is sealed in airtight containers to prevent exposure to air, which can lead to oxidation and degradation of the product.

Certifications:

  1. Iran National Standards Organization
  2. Iran Plant Protection Organization
  3. Standard of Good Agricultural Practices
  4. Organic Agricultural Products Certification
  5. physical, chemical and microbial analyzes from the most reliable laboratories
  6. HACCP
  7. ISO
  8. FSSC
  9. IFS
  10. SGS
  11. BRC
Suitable for
Food industry
Food industry
Alterant Industries
Alterant Industries