SPECIFICATION:
Material Name THERMALLY PROCESSED BANANA PULP
Thermally Processed Thermally Processed Unsweetened Fruit Pulp (Aseptically Packed) means
Fruit Pulp unfermented but fermentable product intended for direct consumption
obtained from edible portion of sound, ripe fruit of any suitable kind &
variety by sieving the prepared fruits, and processed by heat in an
appropriate manner, before or after being sealed in a container, so as to
prevent spoilage.
Physical Characteristics Uniform homogenous smooth, free from fibre and no foreign matter.
Chemical Characteristics Not Applicable
Biological characteristics Not Applicable
Variety Cavendish
Composition [Additive & Banana Pulp and Permitted Antioxidant/ Preservative
Processing Aid) Banana Pulp, Citric Acid, Ascorbic Acid
Region India. (Karnataka, Andhra Pradesh, Tamilnadu)
Regulatory Limit As per country specific norms
(% in finished product)
Preparation& Processing The process includes sorting, washing, and scooping, pulping, sterilized and
/Method of Production aseptic packing.
The product is derived from fully sound, matured, fresh, naturally/
artificially ripened banana fruits (Musa Acuminata Cavendish Variety),
manually skin peeled, sliced, refined, homogenized, thermally processed and
packed in aseptic bags to render it commercially sterile and
completely retaining the organoleptic quality of banana fruit.
Packaging Size 215 kg Net
Packaging Material Product is aseptically packed in 220L pre-sterilized high barrier aseptic bag
which are placed in 300 guage LDPE liner in MS drums 215 kg Net.
Labelling Requirements Product Name, Product grade/ Code, List of Ingredients & Additives,
manufacturer’s name, date of manufacturing, batch / lot number, FSSAI
License number, Storage condition (temperature, Relative Humidity etc,
wherever applicable)
Manufacturing unit address, Veg. Symbol, Additives (if any), Acidity, Brix,
Additives, and Country of origin, Traceability Data, Drum No., Expiry Date,
Net Weight, Gross Weight
Transport Condition For Domestic transport: To be transported in vehicle covered with
tarpaulin at ambient temperature/temperature 9°C to 11°C. Not to be
transported with any strong odour chemicals, pesticides, insecticides,
sharp machinery.
Shelf Life 12 months in unopened conditions from the date of manufacturing at
temperature 9°C to 11°C.
Preparation / Handling Storage: Product should be stored at temperature 9°C to 11°C (Do not
[Before use / freeze the product), The material shall be stored in shed away from
Processing] excessive heat and humidity. Store away from other chemical and do not
keep the container open. Container shall be kept on pallets and 18 inches
away from the wall and 4 inches above floor. Product should not be
allowed to freeze.
Handling: Do not roll the drums, Proper Stacking required. Store in cool
and dry condition, avoid direct sunlight.
Is used as an ingredient in manufacturing of UHT processed long shelf life
Intended use
dairy based drinks.
TESTING PARAMETERS:
PARAMETERS STANDARD
Colour (as such) Creamy Yellowish White
Characteristics of typical ripebanana
Flavour/ Odour (Taste)
Homogenous, no foreign
Appearance / Other
matter.
Total Soluble Solids
Minimum 19 @ 20°C
(°Brix)
pH @25 °C 3.5 to 4.5
Acidity (% Citric acidw/w)
0.40% to 1.00%
Consistency (cm/30sec@20°C)
Max 15 cm / 30 Sec
Black Specs / 10g Less than 10
Brown Specs / 10g Less than 10
Microbiological Tests
Aerobic Plate Count Less than 10 cfu/gm
Yeast & Mold Count Less than 10 cfu/gm
Coliform Absent/gm
Salmonella Absent/25gm
E Coli 0157 Absent/25gm
Listeria monocytogenes Absent/25gm
Thermophilic Acidophilic
Absent/gm
bacteria
Enterobacteriaceae Not Detectable
Staphylococcus aureus Absent/25gm
Vibrio Cholerae Absent/25gm
Clostridium botulinum Absent/25gm
Methyl Mercury Not More Than 0.25 ppm
Melamine Not More Than 2.5 ppm
Heavy Metals Complies as per FSSAI
standard
Crop Contaminants Complies as per FSSAIstandard
Naturally occurring Toxic Complies as per FSSAI
Substances Standard
Pesticide Residues Complies as per FSSAI
standard
