Aseptic puree is pasteurized at 160°F or higher for a minimum 6 seconds. Puree is cooled and aseptically packaged. Amylase and pectinase enzyme used as process aids. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.
Commercially Sterile Packaging.
Physical Properties: pH: 3.0 – 4.0 Brix: 13.0 – 18.0° Specific Gravity: 1.05 – 1.08 Color: Yellow with orange tones, typcial of cooked mango