Yellow Papaya Pulp

The process for the Yellow Papaya Pulp includes cutting, deseeding, refining, peeling and finally obtaining the pulp through sophisticated processing equipment. Processed yellow papaya pulp is particularly preferred for its strong medicinal properties. Yellow papaya pulp can be used in nectars, jams, ice-creams, fruit juice, yoghurt, baby food, bakery products, and confectionary. Yellow papaya pulp healthy nutritional ingredients like antioxidants enzymes, vitamins and minerals.

 COMPOSITION:

Brix (% TSS) at 20° C         : 25º+ 1° B

% Acidity (as Citric Acid)     :  0.70 – 1.2 %

pH                                     : < 4.0

Consistency (Bostwick)       : < 6.0 cms / 30 sec

at 20° C

Specks per 10 gms

Brown                                  : 5 Max

Black                                 : 3 Max

         

ORGANOLEPTIC PARAMETERS:

Colour                           : Bright Yellow

Taste & Flavour              : Wholesome and Characteristics of Mature, sound ripened Yellow Papaya                                         

 Appearance                  : Homogenous & free flowing, free from any kind of foreign matter

 

MICROBIOLOGICAL PARAMETERS:

Total Plate Count CFU/gm          : <10

Yeast & Mould CFU/ gm             : <10

E.Coli CFU/ gm                         : Absent

Coliform CFU / gm                     : Absent

PACKAGING                             : Product is packed in  Aseptic bag-in-drums using a poly liner

                                           Net weight      : 225 Kg. ± 1Kg                              

LOADABILITY                           : 80 drums per 20’ FCL 

SHELF LIFE                              : 24 Months from the date of manufacturing at ambient temperature.

STORAGE CONDITION             : Storage at ambient temperature. Drum should not be exposed to Direct Sunlight for prolonged                                                      period of time.