Technical Specification: Royal Dried Mango-Tamarind

H. Abellana Street, Canduman
Mandaue City, 6014
Metro Cebu, Philippines

Phone: (63-32) 422-1100
Fax: (63-32) 346-6314

Royal Dried Mango-Tamarind

Nutritional Facts

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Technical Specifications
I	List of Ingredients
	Mango Puree, Tamarind Puree, Refine Sugar, Sodium Metabisulfite, Citric Acid.
II	Finished Product Specification
A.	Organoleptic Properties
	Color	Light brown to dark brown
	Appearance	Sugar - coated rolls.
	Texture	Plump, chewy yet soft and tender.
	Taste/Flavor	Characteristic ripe mango and ripe tamarind flavor with sweet sour blend.
	Size	0.5in – 0.75in length, 0.25in – 0.5in diameter
B.	Physico-Chemical Properties
	Total Soluble Solids	80°Brix - 90°Brix
	Titrable Acidity (as Citric Acid)	2.0% - 3.5 %
	pH	3.5 - 4.20
	Moisture Content	3% - 6 %
	Sulfite Content (as SO2)	< 2000ppm (following Japan & USDA standard)
C.	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/gram using MPN technique
	E. coli	<10/gram using MPN technique
	Staphylococcus aureus	<10/gram using MPN technique
D.	Others
	Shelf-life	5-6 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: 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.

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