GJ Fruit Products Pvt.Ltd

Product Discreption
Neelam Concentrates are derived from from fully sound, matured, fresh, naturally ripened Neelam Mango fruits (Mangifera Indica L Anacardiacae VAR Neelam), washed, sliced, deseeded, refined, evaporated to get desired brix, homogenized, thermally processed and packed in aseptic bags to render it “Commercially sterile “and completely retaining the Organoleptic Quality of Neelam Mango.

Specifications For Neelam Concentrates

Organoleptical, Physical And Chemical Analysis
Appearance : Uniform, homogeneous smooth, slightly thick consistency, free from fibers and any foreign and extraneous matter.
Aroma & favour : Characteristic prominent aroma of natural ripe Neelam Mango and free from any fermented & offensive flavour. Particularly free from scorched or caramelized flavour.
Taste : Characteristic typical acidic sweet taste of natural ripe Neelam Mango. Free from any off taste.
Color:Deep Yellow.
Brix :30℃ - 32℃
Acidity :0.80 Min. – 1.10 (As % anhydrous citric acid W/W).
pH at 20°C :3.60 – 4.00
Consistency :4 – 5Cm/30sec. [Bostwick]
Brown specks : <10 no per 10 gms
Black specks :<5 per 10 gms

Microbiological Standerds
Total Plate Count :<10 CFU per gram.
Yeast and Mold :<10 CFU per gram.
Coliform :Absent per gram.
Pathogens:Absent per gram.
Lodability :80 drums per 20 ft. container palletized or unpalletized.
Shelf life :18 months from the date of production under above mentioned Storage conditions
Packing :Product is aseptically packed in pre-sterilized high barrier Aseptic bags (228 +2 kgs), which are, placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.

“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.

Product Discreption
Guava Concentrates It is derived from fresh, sound ripe, Pink/White Guava fruit (Psidium guajava – Mytraceae var. Pink & White). Practically free from any objectionable factor affecting quality of the fruit. Product prepared by thermal treatment to render it “Commercially sterile” and completely free from any additives and any pathogenic / spoilage micro –organism and any other hazard.

Specifications For Guava Concentrates

Organoleptical, Physical And Chemical Analysis
Appearance : Uniform, homogeneous smooth, slightly thin consistency, free from grit, fibers and any foreign and extraneous matter.
Aroma & favour : Characteristic prominent, well-expressed aroma of natural ripe Pink/White Guava and free from any offensive flavour. Particularly free from scorched, oxidized or caramelized flavour.
Taste : Characteristic, Pleasant typical acidic sweet taste of natural ripe Pink/White Guava. Free from any objectionable off taste and after taste.
Colour :Deep pinkish & Milky to Creamy White.
Brix :20℃ Min.
Acidity :0.09 – 1.10 Min. – 1.20 (As % anhydrous citric acid W/W).
pH at 20°C :3.75 – 4.00
Consistency :3 – 6Cm/30sec. [Bostwick]
Brown specks : <10 no per 10 gms
Black specks :Nill per 10 gms

Microbiological Standerds
Total Plate Count :<50 CFU per gram.
Yeast and Mold :<20 CFU per gram.
Coliform :Absent per gram.
Pathogens:Absent per gram.
Lodability :80 drums per 20 ft. container palletized or unpalletized.
Shelf life :18 months from the date of production under above mentioned Storage conditions
Packing :Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are,placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.

“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.

Product Discreption
Papaya Concentrates are derived from fresh, sound ripe, Red/Yellow Papaya fruit (Carica papaya L.) Practically free from any objectionable factor affecting quality of the fruit. Product prepared by thermal treatment to render it “Commercially sterile” and completely free from any additives and any pathogenic / spoilage micro – organism and any other hazard.

Specifications For Papaya Concentrates

Organoleptical, Physical And Chemical Analysis
Appearance : Uniform, homogeneous smooth, free from fibers and any and foreign extraneous matter.
Aroma & favour : Characteristic prominent, well-expressed aroma of natural ripe Red/Yellow Papaya and free from any offensive flavour. Particularly free from scorched, oxidized or caramelized flavour.
Taste : Characteristic, pleasant typical acidic sweet taste of natural ripe Red/Yellow Papaya. Free from any objectionable off taste and after taste.
Colour :Orangish Red /Yellow
Brix :25℃ Min.
Acidity :0.95 – 1.10 (As % anhydrous citric acid W/W).
pH at 20°C :3.80 – 4.00
Consistency :3 – 5Cm/30sec. [Bostwick]
Brown specks : <5 no per 10 gms
Black specks :3 per 10 gms

Microbiological Standerds
Total Plate Count :<50 CFU per gram.
Yeast and Mold :<20 CFU per gram.
Coliform :Absent per gram.
Pathogens:Absent per gram.
Lodability :80 drums per 20 ft. container palletized or unpalletized.
Shelf life :18 months from the date of production under above mentioned Storage conditions
Packing :Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are,placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.

“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.

Product Discreption
Totapuri Mango Concentrates It is derived from fully sound, matured, fresh, naturally ripened Totapuri Mango fruits (Mangifera Indica L Anacardiacae VAR Totapuri), washed, sliced, deseeded, refined, evaporated, homogenized, thermally processed and packed in aseptic bags to render it “Commercially sterile “and completely retaining the Organoleptic Quality of Totapuri Mango.

Specifications For Totapuri Mango Pulp

Organoleptical, Physical And Chemical Analysis
Appearance : Uniform, homogeneous smooth, free from fibers and any and foreign extraneous matter.
Aroma & favour : Characteristic prominent aroma of natural ripe Totapuri Mango and free from any fermented & offensive flavour. Particularly free from scorched or caramelized flavour.
Taste : Characteristic typical acidic sweet taste of natural ripe Totapuri Mango. Free from any off taste.
Colour :Deep Yellow.
Brix :28℃ Min.
Acidity :0.80 Min. – 1.20 (As % anhydrous citric acid W/W).
pH at 20°C :3.60 – 4.00
Consistency :3 – 7Cm/30sec. [Bostwick]
Brown specks : <10 no per 10 gms
Black specks :< 5 per 10 gms

Microbiological Standerds
Total Plate Count :<10 CFU per gram.
Yeast and Mold :<10 CFU per gram.
Coliform :Absent per gram.
Pathogens:Absent per gram.
Lodability :80 drums per 20 ft. container palletized or unpalletized.
Shelf life :18 months from the date of production under above mentioned Storage conditions
Packing :Product is aseptically packed in pre-sterilized high barrier Aseptic bags (228 +2 kgs), which are, placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.

“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.

Product Discreption
Alphonso Concentrates It is derived from fully sound, matured, fresh, naturally ripened Alphonso Mango fruits (Mangifera Indica L Anacardiacae VAR Alphonso), washed, sliced, deseeded, refined, homogenized, thermally processed and packed in aseptic bags to render it “Commercially sterile “and completely retaining the Organoleptic Quality of Alphonso Mango.

Specifications For Alphonso Concentrates

Organoleptical, Physical And Chemical Analysis
Appearance : Uniform, homogeneous smooth, slightly thin consistency, free from grit, fibers and any foreign and extraneous matter.
Aroma & favour : Characteristic prominent aroma of natural ripe Alphonso Mango and free from any fermented & offensive flavour . Particularly free from scorched or caramelized flavour.
Taste : Characteristic typical acidic sweet taste of natural ripe Alphonso Mango. Free from any off taste.
Colour :Golden to Orangish Yellow.
Brix :16℃ Min. or as naturally present.
Acidity :0.60 Min. (As % anhydrous citric acid W/W).
pH at 20°C :3.60 – 4.00
Consistency :6 – 10Cm/30sec. [Bostwick]
Brown specks : <10 no per 10 gms
Black specks :Nill per 10 gms

Microbiological Standerds
Total Plate Count :<50 CFU per gram.
Yeast and Mold :<20 CFU per gram.
Coliform :Absent per gram.
Pathogens:Absent per gram.
Lodability :80 drums per 20 ft. container palletized or unpalletized.
Shelf life :18 months from the date of production under above mentioned Storage conditions
Packing :Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are,placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.

“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.

ConcentratesFruits

Neelam Concentrates

Totapuri Concentrates

Alphonso Concentrates

Red & Yellow Papaya Concentrates

Guava Concentrates Pink&White

Concentrates

Fruits