Technical Specification: Royal Mango Nectar - MHLhuillier Food Products, Inc.

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

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

Royal Mango Nectar

Nutritional Facts

Product Index

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Technical Specifications
I	List of Ingredients
	Purified Water, Mango Puree, Refined Cane Sugar, Vegetable Gum, Ascorbic Acid, Citric Acid, Sodium Metabisulfite
II	Finished Product Specification
A.	Organoleptic Properties
	Color	Yellow to yellow orange, no brownish discoloration and no foreign elements present.
	Appearance	Slightly transparent and heterogeneous liquid with suspended Mango pulp.
	Texture	Less viscous mixture, smooth and flowing.
	Taste/Flavor	Characteristic Mango flavor sweet-sour blend, no off- flavor or off-odor.
B.	Physico-Chemical Properties
	Total Soluble Solids	11°Brix – 13°Brix
	Titrable Acidity (as Citric Acid)	0.3% - 0.6 %
	pH	3.5 - 4.2
C.	Microbial Standard (following USDA Standard)
	Aerobic (Standard) Plate Count	10,000 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	0
D.	Others
	Shelf-life	5-6 months (for color) 12 months (for microbial safety)
	Storage	In order for the product to maintain its quality, the product should be stored in cool (Temp: 20°C - 25°C) or in refrigerator/chilled condition.

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