White Guava Puree - Minimum 9 Brix, Ph Range 3.75-3.95 | Natural Flavor Retention, Aseptic & Frozen Options Available

Our provided White Guava Puree is made from select variety of white and pink guavas, ripened under natural conditions. the preparation process includes washing, cutting, destoning, refining and packing. In case of aseptic product, the puree is sterilized and packed in presterilised aseptic bags. Frozen puree is pasteurized and deep frozen in blast freezers / plate freezers. the process ensures that natural flavour and aroma of the fruit is maintained in the final product.

PHYSICAL & CHEMICAL PARAMETERS:
Refractometric Brix @ 20 Deg Cel Min 9 Brix
Acidity As % Anhyd. Citric Acid 0.45 a 0.60%
pH As Natural 3.75-3.95
Consistency a Bostwick 8 a 12 cms/30 secs
Brix a Acid Ratio 50 a 66
Specific Gravity 1.034
Black Specks / 10 gm Nil
Brown Specks / 10 gm <10

MICROBIOLOGICAL STANDARDS:
Total Plate Count cfu/ gm <10
Yeast & Mould Count cfu / gm <10
Coliform Count cfu / gm Absent
Pathogens cfu / gm Absen

Clients can avail this White Guava Puree at industry leading prices from us.