White Guava Concentrate is produced from fresh highest quality guava fruits. Fully matured Guavas are harvested and quickly transported to fruit processing plant and inspected. Fully ripened Guava fruits are then washed, deseeded, pulp extracted, centrifuged (if required), thermally processed and aseptically filled by HTST process into pre-sterilized bags. The Guava Concentrate obtained is pure and creamy white in texture, assuring highest quality standards.
Specifications
| Parameter Group | Range Value |
| PHYSICAL & CHEMICAL | |
| Brix @ 200 Cel | Min 20 |
| Acidity As % Anhyd. Citric Acid | 0.70 – 1.20% |
| pH As Natural | 3.5 - 4.0 |
| Consistency – Bostwick | 2 – 7 cms/30 secs |
| Black Specks / 10 gm | Less than 5 |
| Brown Specks / 10 gm | Less than 10 |
| Microbiological | |
| Total Plate Count cfu/ gm | Less than 10 |
| Yeast & Mould Count cfu / gm | Less than 10 |
| Coliform Count cfu / gm | Absent |
| Pathogens cfu / gm | Absent |
| ORGANOLEPTIC | |
| Colour | Creamy White |
| Flavour & Aroma | Characteristics of typical ripe White Guava |
| Taste | Free of any fermentation or any other off taste |
| Appearance | Homogenous, No Foreign Matter |
Packing
220 litres aseptic Bag-In-Drums – 220 Kgs Nett
Container Loading
Bag–In–Drums – 80 Drums / 20' Fcl
Storage
Recommended Storage Temperature - +10 Deg Cel
Maximum Storage Temperature - +25 Deg Cel
Shelf Life
24 months @ +10 Deg Cel
18 months @ +25 Deg Cel
Season Table
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
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| White Guava |
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| Pink Guava |
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