Dried Apples
Dried Mangoes
Matira Beej ( Watermelon Seeds )
The Guava (Psidium guajava) is a tropical fruit with a white or pink fleshy interior interspersed with small hard seeds. It contains a considerable amount of perctin. Guava is high in ascorbic acid (100 to 200 mg/100) If would be difficult to find any place in India where the guava tree does not flourish naturally. A guava tree will produce fruit for over thirty years. There are two varieties white and pink. In many parts of India guava is harvested by hand all year round. While white guava, which is sweeter in taste, is grown on a larger scale, the pink is considered a delicacy. Being a tropical fruit, the market for fresh guava is emerging in Europe and the United States. However, because of the unique flavor, distinct texture and rich. Guava (White/Pink) Pulp T.S.S (Brix) Min- 9 Acidity (%C/A) Min- 0.4 Composition per 100 gm Edible Portion (%)- 100.00 Moisture (gm)- 81.70 Protein (gm)- 00.90 Fat(gm)- 00.30 Minerals (gm)- 00.70 Fibre (gm)- 05.20 Carbohydrates (gm)- 11.20 Energy (K.cal)- 51.00 Calcim (mg)- 10.00 Phosphorus (mg)- 28.00 Iron(mg)- 01.40 Vitamin c (mg)- 160.00 Vitamin B (mg)- 00.46
This fruit is known as Poor Men Fruit, The pulp is very rich in Vitamins and Carbohydrates. The product is suitable for people of all ages. Physical, Chemical and Organoleptic Characteristics : Brix 16 min Acidity 0.4% min Colour : OSS White
Grape (Blue-Black)_ is well known for its taste. It contains proanthocyanidins and anthocyanins which help in reducing the risk of cancer. Grapes are an excellent source of potassium and antioxidants. They are also high in the content of vitamins and minerals. The therapeutic value of grapes is closely linked with its richness in pure glucose. Studies have indicated that the production of energy essential for the proper functioning of the heart and organs of high physiological importance depends on the metabolism of glucose. Grapes, therefore, have a restorative effect by virtue of their easy assimilation. They are thus highly valuable in case of weak digestion, general debility and fever. Viticulture or grape culture is as old as mankind. In India the grape in grown from 1000 AD. And it is one of the most important cash crops grown the in southern and north-western parts of the country. The tropical climate of India makes it suitable to grow, which requires around 25 deg – 30 deg C. The bangalore Blue is one of the most popular varieties grown in southern parts of India. Nutritive value per 100g of fruit Energy (kcal) 58-71 Calcium (mg) 20-20 Phosphorous (mg) 23-30 Iron (mg) 0.5-0.5 Carotene (ug) 3-0 Vitamin C (mg) 1-1 Fibre (g) 2.8-2.9 Grape (Blue-Black) Pulp T.S.S (Brix) Min- 9 Acidity (%C/A) Min- 0.4 Composition per 100 gm Edible Portion (%)- 65.00 Moisture (gm)- 00.60 Protein (gm)- 00.60 Fat(gm)- 00.40 Minerals (gm)- 00.98 Fibre (gm)- 02.18 Carbohydrates (gm)- 13.10 Energy (K.cal)- 58.00 Calcim (mg)- 23.00 Phosphorus (mg)- 23.00 Iron(mg)- 01.30 Vitamin c (mg)- 1.00 Vitamin B (mg)- 00.15
The Papaya (carica papaya) is widely grown throughout India. The tropical climate of the country is very conducive to its quality and high yield. With the advent of bio-technology, the fruit has been developed in many different varieties. A distinguishing feature of the papaya is the unusually high pH factor of the flesh ranging from 5.5 to almost 6.0 when at the ripe stage. It is a good source of beta-carotene and papain. Papaya juice is gaining in popularity as it is high is nutrition content. It makes a good compound when blended with other fruits for smoothies and baby foods. The Papaya (carica papaya) is widely grown throughout India. The tropical climate of the country is very conducive to its quality and high yield. With the advent of bio-technology, the fruit has been developed in many different varieties. A distinguishing feature of the papaya is the unusually high pH factor of the flesh ranging from 5.5 to almost 6.0 when at the ripe stage. It is a good source of beta-carotene and papain. Papaya juice is gaining in popularity as it is high is nutrition content. It makes a good compound when blended with other fruits for smoothies and baby foods. Physical, Chemical and organoleptic Characteristics Acidity (% as C/A) Min 0.4 PH < 4.00 Colour : Reddish Yellow Flavour : Characteristic Taste : Characteristic Microbial Characteristics T.P.C. CFU/g < 50 Yeast CFU/g < 50 Mould CFU/g < 10 Papaya Pulp T.S.S (Brix) Min- 9-11 Acidity (%C/A) Min- 0.4 Composition per 100 gm Edible Portion (%)- 65.00 Moisture (gm)- 86.00 Protein (gm)- 00.60 Fat(gm)- 00.10 Minerals (gm)- 00.50 Fibre (gm)- 00.80 Carbohydrates (gm)- 7.20 Energy (K.cal)- 67.00 Calcim (mg)- 17.00 Phosphorus (mg)- 13.00 Iron(mg)- 00.50 Vitamin c (mg)- 57.00 Vitamin B (mg)- 00.49
The pineapple plant is a perennial fruit with a short stem. It requires a fairly warm and humid tropical climate to grow. Pineapple has a characteristic flavor and color. It is highly rich in Vitamin C and other minerals. The pulp is used in juices, yogurts, desserts, smoothies, ice creams etc. It is used as a refreshing drink and in fruit meals for children. Pineapple is either the base or component of many beverage blends of flavors in processed foods. Physical, Chemical and organoleptic Characteristics Acidity (% as C/A) : Min 0.3 PH < 4.00 Colour : Light Yellow Flavour : Characteristic Taste : Characteristic Microbial Characteristics T.P.C. CFU/g < 50 Yeast CFU/g < 50 Mould CFU/g < 10 T.S.S (Brix) Min- 10 Acidity (%C/A) Min- 0.3 Composition per 100 gm Edible Portion (%)- 45.00 Moisture (gm)- 87.00 Protein (gm)- 00.40 Fat(gm)- 00.10 Minerals (gm)- 00.50 Fibre (gm)- 00.40 Carbohydrates (gm)- 10.80 Energy (K.cal)- 46.00 Calcim (mg)- 20.00 Phosphorus (mg)- 09.00 Iron(mg)- 02.20 Vitamin c (mg)- 39.00 Vitamin B (mg)- 00.13
Pulp, commonly referred to as ‘puree' in the US, is the purest extract of the fruit, which is in the natural form of thick viscous liquid. Pulp is obtained by the commercial processing of mature and ripened fruit by passing it through a 0.78 mm sieve. The shelf life of fruit pulp in sealed aseptic bags is 18 months at room temperature. Fruit & Fruit offers the following range of pulp in its best natural form.
Pulp, Fruit concentrate is obtained after evaporating water from Fruit pulp. The water is evaporated by treating pulp under vacuum at 0 deg Celsius. The yield in concentrate in more when compared to pulp. The yield differs according to fruit, in case of mango 2 kg of pulp yields 1 kg of concentrate. The following fruit concentrates are available :
Fruit juice is more liquid in nature due to the water content. It also contains additives and preservationves approved by the US FDA. Juices have a shelf life of 18 months. We have a wide range of fruit compounds, concentrates and pulp for beverages. Most of the fruit based raw materials for beverages are customized. The range spreads across carbonated drinks, juice and nectars. In additional to traditional varieties, a whole range of value added beverages have also been developed. Most fruit based products are fortified with omega 3 fatty acids, calcium, vitamins, and minerals, fibers and many other functional ingredients. Fruit Juices are available for Alphanso Mango, Totapuri Mango, Raspuri Mango, Guava (White/Pink), Grape (Blue-Black), Papaya, Pomegranate and Pineapple.
Alphanso Mango Pulp Alphanso Mangoes (magnifera indica) is known as the King of Mangoes'. It has a unique aromatic flavor thus adding value to all the by products. It is rich in carotene which is a pre cursor for Vitamin A. The pulp/concentrate of the alphanso mango is used in the manufacturing of juices, yogurts, smoothies, ice creams, baby food products. Jams and sauces. Physical, Chemical and Organoleptic Characteristics : Acidity (% as C/A) Min 0.5 PH < 4.00 Ascorbic Acid (ppm) : Min 200 Colour: Golden yellow Composition per 100 gm Edible Portion (%)-55.00 Moisture (gm)-81.00 Protein (gm)- 00.60 Fat(gm)- 00.60 Minerals (gm)- 00.40 Fibre (gm)- 00.30 Carbohydrates (gm)- 16.90 Energy (K.cal)-74.00 Calcim (mg)- 16.00 Phosphorus (mg)- 18.00 Iron(mg)-01.60 Vitamin c (mg) 20.00 Vitamin B (mg)- 01.07
Totapuri mango is the same family of magnifera indica. It is rich is flavor and aroma. The color of the skin is distinctively different from other varieties. The fruit is widely grown in the south of India due to ideal climatic conditions. Being cheaper in cost in comparison with the alphanso, it has a higher demand. The usage of totapuri pulp and concentrate is similar to that of the alphanso mango. Ice cream and juice manufacturing companies have a great demand for this procudt. Due to the cost factor it is popularly used in yogurts, jams, sauces, smoothies and baby food products. Physical, Chemical and Organoleptic Characteristics : T.S.S (Brix) Min- 14 Acidity (%C/A) Min- 0.4 Composition per 100 gm Edible Portion (%)- 55.00 Moisture (gm)- 83.00 Protein (gm)- 00.50 Fat(gm)- 00.35 Minerals (gm)- 00.30 Fibre (gm)- 00.40 Carbohydrates (gm)- 15.40 Energy (K.cal)- 67.00 Calcim (mg)- 13.00 Phosphorus (mg)- 14.00 Iron(mg)- 01.20 Vitamin c (mg)- 11.00 Vitamin B (mg)- 00.72
Raspuri Mangoes have an excellent flavor and is juicy in texture. They are rich in carotenes which is a pre cursor of vitamin A. This mango too is grown widely in the south of India. Like the Alphanso and the Totapuri mango, the raspuri mango is used in the making of ice creams, yogurts, smoothies, juices, jams and jellies. Physical, Chemical and Organoleptic Characteristics : Acidity (% as C/A) : Min 0.5 Ph : 3.4-3.5 Ascorbic Acid (ppm) : Min 200 Colour : Golden Yellow T.S.S (Brix) Min- 15 Acidity (%C/A) Min- 0.4 Composition per 100 gm Edible Portion (%)- 55.00 Moisture (gm)- 81.00 Protein (gm)- 00.60 Fat(gm)- 00.60 Minerals (gm)- 00.40 Fibre (gm)- 00.30 Carbohydrates (gm)- 16.90 Energy (K.cal)- 74.00 Calcim (mg)- 16.00 Phosphorus (mg)- 18.00 Iron(mg)-NA Vitamin c (mg)- 20.00 Vitamin B (mg)- 01.07
A homogeneous product extracted from raw mangoes and packed hygienically to maintain its nutritive value. This raw mango pulp is very rich in medicinal value and when blended with spices and herbs gives a refreshing cool drink. Physical, Chemical and Organoleptic Characteristics : Brix - 90 min. Acidity -1 to 2% as C.A PH - Less than 4.0
A clear juice of pomegranate fruit extracted premium variety of Pomegranates and packed hygienically to maintain in natural characteristics. The juice is rich in Vitamins and minerals and gives a healthy and refreshing drink. Physical, Chemical and Organoleptic Characteristics : Brix - 120 min Acidity - 0.45 to 0.6% as C.A PH - Less than 4.0 Pomegranate T.S.S (Brix) Min- 12 Acidity (%C/A) Min- 0.45-0.6 PH -Less than 4
Dehydrated Fruit Powder 1.Dried Banana Powder 2. Dried papaya Powder 3. Dried Mango Powder 4.Dried Pineapple powder 5.Dried Guava Cubes /Flakes/Powder
Product Name: Carrot Juice Concentrate Description: Carrot concentrate is produced by reducing the water content of fresh carrot juice, preserving its natural sweetness, bright orange color, and high nutrient content. It is commonly used in beverages, soups, sauces, and baby foods for its mild, earthy flavor and rich nutritional profile. Technical Specifications: Brix: 6�°-8�° (measuring the sugar content) pH: 4.2 - 4.8 Color: Bright Orange Flavor: Sweet and earthy, typical of fresh carrots Acidity: 0.1% - 0.3% (as citric acid) Density: 1.04 g/cm�³ Shelf Life: 24 months (frozen), 12 months (ambient in aseptic packaging) Nutritional Information (per 100g): Energy: 35-40 kcal Carbohydrates: 8-10g Sugars: 4-6g Protein: 1g Fat: Dietary Fiber: 1-2g Vitamin A (as Beta-Carotene): 8000-9000 IU Storage Conditions: Store at -18�°C or lower for frozen concentrate. Store in a cool, dry place for aseptic packaging. Applications: Juices and beverages Soups and broths Baby foods Sauces and purees Nutritional supplements Packaging Options: Aseptic bag in drum Frozen in drums Custom packaging available upon request Certifications: HACCP ISO 22000 Kosher Halal Product inventory time: Autumn to winter
Product Name: Apricot Juice Concentrate Description: Apricot concentrate is made by reducing the water content of fresh apricot juice, retaining its natural sweetness, aroma, and flavor. It is commonly used in beverages, jams, sauces, and baked goods for its rich, fruity taste. Technical Specifications: Brix: 30 -32 (measuring the sugar content) pH: 3.2 - 4.0 Color: Bright Orange to Amber Flavor: Sweet and tangy, typical of fresh apricots Acidity: 1.0% - 2.0% (as citric acid) Density: 1.28 g/cm Shelf Life: 24 months (frozen), 9-12 months (ambient in aseptic packaging) Nutritional Information (per 100g): Energy: 120-150 kcal Carbohydrates: 28-35g Sugars: 25-30g Protein: Fat: Dietary Fiber: 0g Storage Conditions: Store at -18 C or lower for frozen concentrate. Store in a cool, dry place for aseptic packaging. Applications: Juices and nectars Ice creams and sorbets Bakery products Jams and preserves Sauces and desserts Packaging Options: Aseptic bag in drum Frozen in drums Custom packaging available upon request Certifications : HACCP, ISO 22000, Kosher, Halal Product inventory time : early summer
Product Name: Sour Cherry Juice Concentrate Description: Sour cherry concentrate is produced by reducing the water content of fresh sour cherry juice, preserving its intense tart flavor and deep red color. It is commonly used in beverages, sauces, jams, and desserts for its bold, tangy taste. Technical Specifications: Brix: 65 ±1 (measuring the sugar content) pH: 2.5 + 4.0 Color : Deep Red Flavor: Tart and fruity, typical of sour cherries Acidity: 3.0% - 12.0% (as citric acid) Density: 1.34 g/cm Shelf Life: 24 months (frozen), 12 months (ambient in aseptic packaging) Nutritional Information (per 100g): Energy: 260-290 kcal Carbohydrates: 60-65g Sugars: 50-60g Protein: Fat: Dietary Fiber: 0g Storage Conditions: Store at -18 C or lower for frozen concentrate. Store in a cool, dry place for aseptic packaging. Applications: Juices and beverages Jams and preserves Sauces and marinades Confectionery Desserts and ice creams Packaging Options: Aseptic bag in drum Frozen in drums Custom packaging available upon request Certifications: HACCP ISO 22000 Kosher Halal Product inventory time : early summer
