|
MANGO |
BANANA |
TOMATO |
ORANGE |
BEETROOT |
PINEAPPLE |
LEMON |
| Description |
Yellow
to orange yellow coloured free flowing powder free from
extraneous matter and hard lumps |
Creamish
white coloured free flowing powder free from extraneous
matter and hard lumps. |
Brick
red coloured free flowing powder free from extraneous
matter and hard lumps. |
Light
yellow to orange coloured free flowing powder free from
extraneous matter and hard lumps. |
Red
purple coloured free flowing powder free from extraneous
matter and hard lumps. |
Light
yellow coloured free flowing powder free from extraneous
matter and hard lumps. |
Creamish
yellow coloured free flowing powder free from extraneous
matter and hard lumps. |
| Characteristic |
|
|
|
|
Water
soluble, Most stable at pH 3.5-5.0, Heat & Light
sensitive Excessive heat decolourises and turns brown. |
|
|
| Pigment |
|
|
|
|
Betanin
0.3% approx. |
|
|
| Colour
Strength |
65-70% |
50-60% |
|
50% |
The
calculated absorbance of 1% solution when measured at
approximate 535 nm using 4.5 pH buffer as dilutent and
distilled water as blank to be in the range of 3.2-3.6. |
0% |
50% |
| Taste
and Odour |
Typical
mango taste and odour |
Typical
Banana taste and odour |
Typical
tomato taste and odour |
Typical
orange taste and odour |
|
Typical
pineapple taste and odour. |
Typical
Lemon taste and odour. |
| Loss
on drying at105 deg. C for 3 hrs |
4.0%
maximum |
4.0%
maximum |
|
4.0%
maximum |
5.0%
maximum |
4.0%
maximum |
4.0%
maximum |
| Loss
on drying at 70 deg. C in vacuum over for 6 hours |
|
|
3.0%
maximum |
|
|
|
|
| PH
of 10% Solution |
|
|
|
|
4.0-4.5 |
|
2.5-3.0 |
| Sulphur
Dioxide Content |
Not
more than 200 ppm |
Not
more than 200ppm |
Not
more than 200 ppm |
|
|
|
|
| Total
Ash |
3.0%
maximum |
3.0%
maximum |
8.0%
maximum |
3.0%
maximum |
|
3.0%
maximum |
2.0%
maximum |
| Total
Sugars as Invert Sugars |
|
50%
minimum |
50%
maximum |
|
|
|
|
| PH
of 15% Suspension |
|
|
Not
less than 3.0% |
|
|
|
|
| Total
acidity as Citric Acid |
Not
less than 1.4% |
1.5%
maximum |
8.0%
maximum |
4.0%
(max) |
2.0%maximum |
2.0%
maximum |
30.0%
maximum |
| Sieve
test in A.C. |
Pass
through 30 # screen with max. 1% retention on screen |
Pass
through 30 # screen with max. 1% retention on screen. |
Pass
through 30 # screen with max. 1% retention on screen. |
Pass
through 30 # screen with max. 1% retention on screen. |
Pass
through 40 # screen with max. 1% retention on screen. |
Pass
through 30 # screen with max. 1% retention on screen. |
Pass
through 30 # screen with max. 1% retention. |
| Colour
Ratio red/yellow |
|
|
1.6-1.8 |
|
|
|
|
| Microbiology |
|
|
|
|
|
|
|
| Std.
Plate Count |
Less
than 10,000 per gm |
Less
than 10,000 per gm |
Less
than 10,000 per gm |
Less
than 10,000 per gm |
Less
than 10,000 per gm |
Less
than 10,000 per gm |
Less
than 10,000 per gm |
| Coliform |
Absent
in 1 gm |
Absent
in 1 gm |
Absent
in 1 gm |
Absent
in 1 gm |
Absent
in 1 gm |
Absent
in 1 gm |
Absent
in 1 gm |
| E.
coli |
Absent
in 1 gm |
Absent
in 1 gm |
|
Absent
in 1 gm |
Absent
in 1 gm |
Absent
in 1 gm |
Absent
in 1 gm |
| Yeast
and Mold |
Less
than 50 per gm |
Less
than 50 per gm |
Less
than 100 per gm |
Less
than 50 per gm |
Less
than 100 per gm |
Less
than 60 per gm |
Less
than 50 per gm |
| S.
aureus |
Absent
in 1 gm |
Absent
in 1 gm |
|
|
|
|
|
| Clostridium
welchii |
Absent
in 1 gm |
Absent
in 1 gm |
|
|
|
|
|
| Thermophiles |
Less
than 5000 per gm |
|
|
|
|
|
|
| Salmonella |
Absent
in 25 gm |
Absent
in 25 gm |
Absent
in 25 gm |
Absent
in 25 gm |
Absent
in 25 gm |
Absent
in 25 gm |
Absent
in 25 gm |
| Ingredients |
Mango
solids, maltodextrin and anticaking agents |
Banana
solids, maltodextrin and anticaking agents |
Tomato
solids, maltodextrin and anticaking agents |
Orange
solids, maltodextrin and anticaking agnets |
Beetroot
Juice, maltodextrin and Anticaking agents. |
Pineapple
solids, Maltodextrin and anticaking agents. |
Lemon
Juice, Maltodextrin and anticaking agents |
| Uses |
Fruit
salads, Jam/Jellies, Desserts/Puddings, Custard, Bakery
products, Slush milk shakes, can be used directly in
instant energy foods, baby foods and any other food
formulation. |
Principal
applications for formulating baby foods, museli, desserts,
bakery products, ice cream/frozen desserts, breakfast
cereals and snacks, instant fruit drinks, flavouring
of ditetic and pharamaceutical products. |
Sauces,
ketchups, soups, juices, seasonings and dry mixes can
be used directly in any food preparations. |
Fruit
salads, jam, jellies, milk shakes, puddings, custards
and bakery products with cream, confectionery, energy
foods and any other food formulations. |
Used
as colour in Fruit Salads, Jams, Jellies, Soups, Frozen
deserts, Dry mixes of energy foods or any other food
formulations. |
Fruit
Salads, jam, jellies, milk shakes, puddings, custard
and bakery products with cream, confectionery, energy
foods and any other food formulations. |
Any
food or pharmaceutical product formulations for lemon
taste or odour. |
| Usage
Levels |
Can
be used at 5%-10% with little flavour to boost up the
taste |
Can
be used at 5%-10% with little flavour to boost up the
taste |
Can
be used at 5%-20% with little flavour to boost up the
taste |
Can
be used at 5%-10% with little flavour to boost up the
taste |
Can
be used at 0.1-0.2% as per requirement in ready to serve
food. |
Can
be used at 5%-10% with little flavour to boost up the
taste. |
Can
be used at 5%-10% levels depending on product taste. |
| Method
for Reconstitution |
To
reconstitute back to natural consistency add 5 parts
of water to one part of powder by weight. Reconstitution
to be done by making a smooth paste with small portion
of water. Use blender for better results. |
To
reconstitute back to narmal consistency add 3 parts
of water by weight. Reconstitution to be done by making
a smooth paste with a small portion of water use blender
for better results. |
1
Kg Tomato Juice Powder =20Kg fresh tomatoes. To make
juice of natural consistency add 15 parts of water to
one part of powder by weight. Reconstitution to be done
by making a smooth paste with a small portion of water.
Use blender of better results. |
To
reconstitute back to natural consistency add 5 parts
of water to one part of powder by weight. Reconstitution
to be made by first making smooth paste with small portion
of water. Use blender for better results. |
To
reconstitute back to natural consistency add 9parts
of water to one part of powder by weight. Reconstitution
to be made by first making smooth paste with small portion
of water. Use blender for betters results. |
To
reconstitute back to natural consistency add 5 parts
of water to one part of powder by weight. Reconstitution
to be made by first making smooth paste with small portion
of water. Use blender for better results. |
To
reconstitute back to natural consistency add 6 parts
of water to one part of powder by weight. Reconstitution
to be made by first making smooth paste with small portion
of water. Use blender for better results. |
| Shelf-life
|
We
guarantee a shelf-life of 9 months for the unopened
pack. |
We
guarantee a shelf-life of 9 months for the unopened
pack. |
We
guarantee a shelf-life of 9 months for the unopened
pack. |
We
guarantee a shelf-life of 9 months for the unopened
pack |
We
guarantee a shelf-life of 9 months for the unopened
pack. |
We
guarantee a shelf-life of 9 months for the unopened
pack. |
We
guarantee a shelf-life of 9 months for the unopened
pack. |
| Storage
and shelf life |
Cool
dry area and temperature less than 20 deg.C |
Cool
dry area and temperature less than 20 deg.C |
Cool
dry area and temperature less than 20 deg.C |
Cool
dry area and temperature less than 20 deg.C |
Cool
dry area and temperature less than 20 deg.C |
Cool
dry area and temperature less than 20 deg.C |
Cool
dry area and temperature less than 25 deg.C |
| Packaging |
2X10
Kg. In triple laminated poly liner bag and corrugated
box. |
2X10
Kg. In triple laminated poly liner bag and corrugated
box. |
2X10
Kg. In triple laminated poly liner bag and corrugated
box. |
2X10
Kg. In triple laminated poly liner bag and corrugated
box. |
2X7.5
Kg. In triple laminated bags with poly liners and corrugated
box. |
2X10
Kg. In triple laminated poly liner bag and corrugated
box. |
2X10
Kg. In triple laminated poly liner bag and corrugated
box. |
Print
Print
