| Technical
Specifications |
| I |
List of
Ingredients |
| |
Fresh Mango Slices, Refined Cane Sugar,
Sodium Metabisulfite |
|
II |
Finished
Product Specification |
| |
Appearance |
Slightly shriveled, slightly moist
to reasonably dry. |
| |
Color |
Yellow orange to brownish orange. |
| |
Texture |
Plump, chewy yet soft and tender. |
| |
Taste/Flavor |
Characteristic mango flavor with sweet to sweet
sour blend, no off-odor and off-flavor. |
| |
Size |
Fairly regular sizes, approximately 2.5in²
- 5in² Length, 0.75in² - 1.5in² Width. |
|
III |
Physico-Chemical
Properties |
| |
Total Soluble Solids |
77°Brix - 88°Brix |
| |
Titrable Acidity
(as Citric Acid) |
1.5% - 3.0% |
| |
pH |
3.5– 4.5 |
| |
Moisture Content |
10% - 15 % |
| |
Sulfite Content
(as SO2)
|
2000ppm (following Japan
& USDA standard) |
|
IV |
Microbial
Standard (following USDA Standard) |
| |
Total Plate Count |
50,000 cfu/gram |
| |
Yeast Count |
<100 cfu/gram |
| |
Mold Count |
<100 cfu/gram |
| |
Total Coliform Count |
<10 cfu/gram using MPN technique |
| |
E. coli |
<10 cfu/gram using MPN technique |
| |
Staphylococcus aureus |
<10 cfu/gram using MPN technique |
|
V |
Others |
| |
Shelf-life |
8-10 months (for color)
12-16 months (for microbial safety) |
| |
Storage |
In order for the product to maintain its quality,
the product should be stored in the following conditions:
- % Relative Humidity (RH) : 30% - 35%
- temperature of : 25°C - 30°C
Storing dried fruits outside of the above ranges will affect
product quality and shelf-life caused by the loss or absorption
or moisture. |
Nutritional
Facts
Product
Index