GJ Fruit Products Pvt.Ltd

Product description
Tomato Puree It is derived from fresh, sound ripe, Tomato fruits practically free from any objectionable factor affecting quality of the fruit. Product prepared by thermal treatment to render it “Commercially sterile” and completely free from any additives and any pathogenic / spoilage micro – organism and any other hazard.

Specifications For Tamoto Puree

Organoleptical, Physical And Chemical Analysis
Appearance : Uniform, homogeneous smooth, free from fibers and any and foreign extraneous matter.
Aroma & flavour : Characteristic prominent aroma of natural ripe Tomato and free from any fermented & offensive flavour . Particularly free from scorched or caramelized flavour.
Taste : Characteristic typical acidic sweet taste of natural ripe Tomato. Free from any off taste.
Colour :Blood Red.
Brix :20℃ Min.
Acidity :1.00 – 1.50 (As % anhydrous citric acid W/W).
pH at 20°C :4.00 – 4.50
Brown specks : <5 no per 10 gms

Microbiological Standards
Total Plate Count :<50 CFU per gram.
Yeast and Mold :<20 CFU per gram.
Coliform :Absent per gram.
Pathogens:Absent per gram.
Howard Mold:50 % Max of the field.

Loadability :80 drums per 20 ft. container palletized or unpalletized.
Shelf life :18 months from the date of production under above mentioned Storage conditions
Packing :Tomato puree/pulp is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are,placed in a 300-gauge polythene bag in M.S drums with a thermocol pad.

“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.

Product Description
Totapuri Pulp It is derived from fresh, sound ripe, Totapuri Mango fruit (Mangifera Indica LAnacardiacae VAR Alphonso). Practically free from any objectionable factor affecting quality of the fruit. Product prepared by thermal treatment to render it “Commercially sterile” and completely free from any additives and any pathogenic / spoilage micro - organism.

Specifications For Totapuri Mango Pulp

Organoleptical, Physical And Chemical Analysis
Appearance : Uniform, homogeneous smooth, free from fibers and any and foreign extraneous matter.
Aroma & flavour : Characteristic prominent aroma of natural ripe Totapuri Mango and free from any fermented & offensive flavour . Particularly free from scorched or caramelized flavour.
Taste : Characteristic typical acidic sweet taste of natural ripe Totapuri Mango. Free from any off taste.
Colour :Deep Yellow.
Brix :14℃ Min.
Acidity :0.45 Min. (As % anhydrous citric acid W/W).
pH at 20°C :3.60 – 4.00
Consistency :8 – 12Cm/30sec. [Bostwick]
Brown specks : <5 no per 10 gms
Black specks : 3 per 10 gms

Microbiological Standards
Total Plate Count :<50 CFU per gram.
Yeast and Mold :<20 CFU per gram.
Coliform :Absent per gram.
Pathogens:Absent per gram.

Loadability :80 drums per 20 ft. container palletized or unpalletized.
Shelf life :18 months from the date of production under above mentioned Storage conditions
Packing :Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are,placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.

“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.

Product Description
Alphonso Pulp it is derived from fully sound, matured, fresh, naturally ripened Alphonso Mango fruits (Mangifera Indica L Anacardiacae VAR Alphonso), washed, sliced, deseeded, refined, homogenized, thermally processed and packed in aseptic bags to render it “Commercially sterile “and completely retaining the Organoleptic Quality of Alphonso Mango.

Specifications For Alphonso Mango Pulp

Organoleptical, Physical And Chemical Analysis
Appearance : Uniform, homogeneous smooth, free from fibers and any and foreign extraneous matter.
Aroma & flavour : Characteristic prominent aroma of natural ripe Totapuri Mango and free from any fermented & offensive flavour . Particularly free from scorched or caramelized flavour.
Taste : Characteristic typical acidic sweet taste of natural ripe Totapuri Mango. Free from any off taste.
Colour :Deep Yellow.
Brix :14℃ Min.
Acidity :0.45 Min. (As % anhydrous citric acid W/W).
pH at 20°C :3.60 – 4.00
Consistency :8 – 12Cm/30sec. [Bostwick]
Brown specks : <5 no per 10 gms
Black specks : 3 per 10 gms

Microbiological Standards
Total Plate Count :<50 CFU per gram.
Yeast and Mold :<20 CFU per gram.
Coliform :Absent per gram.
Pathogens:Absent per gram.

Loadability :80 drums per 20 ft. container palletized or unpalletized.
Shelf life :18 months from the date of production under above mentioned Storage conditions
Packing :Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are,placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.

“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.

Product Description
Banana Puree it is derived from fully matured, sound, fresh, naturally / Controlled Ripened Cavendish variety banana fruits which are harvested and quickly transported to our fruit processing plant. The preparation process includes manual peeling, mashing the ripe fruit, deseeding, deaerating and homogenizing. In case of aseptic packing the puree is sterilized and packed in presterilised, high-barrier bags placed in steel drums. The bag is heat sealed and the drum tight-closed to ensure no free space inside the drum.

Specifications For Banana Puree

Organoleptical, Physical And Chemical Analysis
Appearance : Uniform, homogeneous smooth, free from fibers and any foreign and Extraneous matter.
Aroma & flavour : Characteristics of Banana.
Taste : Characteristics of Banana
Colour :Creamy White.
Brix :20℃ - 22℃
Acidity :0.55 - 0.80 (As % anhydrous citric acid W/W).
pH at 20°C :3.75 – 4.00
Consistency :6.0 - 12.0 Cm / 30 Sec @ 20°C by Bostwick Method.
Brown specks : 10 per 10 Gms
Black specks : 7 – 15 per 10 Gms.

Microbiological Standards
Total Plate Count :<10 CFU per gram.
Yeast and Mold :<10 CFU per gram.
Coliform :Absent per gram.
Pathogens:Absent per gram.

Loadability :80 drums per 20 ft. container palletized or unpalletized.
Shelf life :12 months from the date of production under ambient storage conditions (25 – 30°C) and 18 months at < 25°C.
Packing :Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are, placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.

Aseptic banana puree is commercially sterile and free from pathogenic microorganisms and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.

Product Description
White Guava Puree / Pulp it is derived from fresh, sound ripe, Pink/White Guava fruit (Psidium guajava – Mytraceae var. Pink & White). Practically free from any objectionable factor affecting quality of the fruit. Product prepared by thermal treatment to render it “Commercially sterile” and completely free from any additives and any pathogenic / spoilage micro –organism and any other hazard.

Specifications For White Guava Puree / Pulp

Organoleptical, Physical And Chemical Analysis
Appearance : Uniform, homogeneous smooth, free from fibers and any foreign and Extraneous matter.
Aroma & flavour : Characteristic prominent, well-expressed aroma of natural ripe Pink/White Guava and free from any offensive flavour.Particularly free from scorched, oxidized or caramelized flavour.
Taste : Pleasant typical acidic sweet taste of natural ripe Pink/White Guava. Free from any objectionable off taste and aftertaste.
Colour :Deep pinkish and Milky to Creamy White.
Brix :9℃ Min
Acidity :0.45 – 0.60 Min. (As % anhydrous citric acid W/W).
pH at 20°C :3.75 – 3.95
Consistency :8 – 12Cm/30sec. [Bostwick]
Brown specks : <10 per 10 Gms
Black specks : Nil per 10 gms.

Microbiological Standards
Total Plate Count :<50 CFU per gram.
Yeast and Mold :<20 CFU per gram.
Coliform :Absent per gram.
Pathogens:Absent per gram.

Loadability :80 drums per 20 ft. container palletized or unpalletized.
Shelf life :18 months from the date of production under above mentioned Storage conditions
Packing :Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are,placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.

Aseptic banana puree is commercially sterile and free from pathogenic microorganisms and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.

Product Description
Pink Guava Puree / Pulp it is derived from fresh, sound ripe, Pink/White Guava fruit (Psidium guajava – Mytraceae var. Pink & White). Practically free from any objectionable factor affecting quality of the fruit. Product prepared by thermal treatment to render it “Commercially sterile” and completely free from any additives and any pathogenic / spoilage micro –organism and any other hazard.

Specifications For Pink Guava Puree / Pulp

Organoleptical, Physical And Chemical Analysis
Appearance : Uniform, homogeneous smooth, free from fibers and any foreign and Extraneous matter.
Aroma & flavour : Characteristic prominent, well-expressed aroma of natural ripe Pink/White Guava and free from any offensive flavour.Particularly free from scorched, oxidized or caramelized flavour.
Taste : Pleasant typical acidic sweet taste of natural ripe Pink/White Guava. Free from any objectionable off taste and after taste.
Colour :Deep pinkish and Milky to Creamy White.
Brix :9℃ Min
Acidity :0.45 – 0.60 Min. (As % anhydrous citric acid W/W).
pH at 20°C :3.75 – 3.95
Consistency :8 – 12Cm/30sec. [Bostwick]
Brown specks : <10 per 10 Gms
Black specks : Nil per 10 gms.

Microbiological Standards
Total Plate Count :<50 CFU per gram.
Yeast and Mold :<20 CFU per gram.
Coliform :Absent per gram.
Pathogens:Absent per gram.

Loadability :80 drums per 20 ft. container palletized or unpalletized.
Shelf life :18 months from the date of production under above mentioned Storage conditions
Packing :Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are,placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.

Aseptic banana puree is commercially sterile and free from pathogenic microorganisms and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.

Product Description
Papaya Puree / Pulp it is derived fresh, sound ripe, Red/Yellow Papaya fruit (Carica papaya L.) Practically free from any objectionable factor affecting quality of the fruit. Product prepared by thermal treatment to render it “Commercially sterile” and completely free from any additives and any pathogenic / spoilage micro – organism and any other hazard.

Specifications For Papaya Puree

Organoleptical, Physical And Chemical Analysis
Appearance : Uniform, homogeneous smooth, free from fibers and any foreign and Extraneous matter.
Aroma & flavour : Characteristic prominent, well-expressed aroma of natural ripe Red/Yellow Papaya and free from any offensive flavour. Particularly free from scorched, oxidized or caramelized flavour.
Taste : Characteristic, pleasant typical acidic sweet taste of natural ripe Red/Yellow
Colour :Orangish Red /Yellow.
Brix :9℃ Min
Acidity :0.45 – 0.60 Min. (As % anhydrous citric acid W/W).
pH at 20°C :3.75 – 4.00
Consistency :8 – 12Cm/30sec. [Bostwick]
Brown specks : <5no per 10 Gms
Black specks : 3 per 10 gms.

Microbiological Standards
Total Plate Count :<50 CFU per gram.
Yeast and Mold :<20 CFU per gram.
Coliform :Absent per gram.
Pathogens:Absent per gram.

Loadability :80 drums per 20 ft. container palletized or unpalletized.
Shelf life :18 months from the date of production under above mentioned Storage conditions
Packing :Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are,placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.

“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.

Product Description
Papaya Puree / Pulp it is derived fresh, sound ripe, Red/Yellow Papaya fruit (Carica papaya L.) Practically free from any objectionable factor affecting quality of the fruit. Product prepared by thermal treatment to render it “Commercially sterile” and completely free from any additives and any pathogenic / spoilage micro – organism and any other hazard.

Specifications For Papaya Puree

Organoleptical, Physical And Chemical Analysis
Appearance : Uniform, homogeneous smooth, free from fibers and any foreign and Extraneous matter.
Aroma & flavour : Characteristic prominent, well-expressed aroma of natural ripe Red/Yellow Papaya and free from any offensive flavour. Particularly free from scorched, oxidized or caramelized flavour.
Taste : Characteristic, pleasant typical acidic sweet taste of natural ripe Red/Yellow
Colour :Orangish Red /Yellow.
Brix :9℃ Min
Acidity :0.45 – 0.60 Min. (As % anhydrous citric acid W/W).
pH at 20°C :3.75 – 4.00
Consistency :8 – 12Cm/30sec. [Bostwick]
Brown specks : <5no per 10 Gms
Black specks : 3 per 10 gms.

Microbiological Standards
Total Plate Count :<50 CFU per gram.
Yeast and Mold :<20 CFU per gram.
Coliform :Absent per gram.
Pathogens:Absent per gram.

Loadability :80 drums per 20 ft. container palletized or unpalletized.
Shelf life :18 months from the date of production under above mentioned Storage conditions
Packing :Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are,placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.

“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.

NOTE: The specification is based on FPO – 1955 and AIJN code of practices.

Puree&Pulps Fruits

Alphonso Mango

Totapuri Mango

Banana Puree

Yellow Papaya Puree

White Guava Puree

Pink Guava Puree

Red Papaya Puree

Vegtables & Others

Tomato Puree

Tamarind Puree

Puree&Pulps

Fruits