Mango Juice Concentrate
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:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
