Mango
Aseptic
Aseptic Mango is a form of mango processed and packaged to prevent microbial contamination, ensuring its quality and extending its shelf life without the need for refrigeration. It is made through a sterilization process that removes all living microorganisms, including bacteria and fungi. The result is a sterile product that can be stored for months without losing its nutritional and organoleptic properties.
Aseptic Mango
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Technical Data Sheet
Mango pulp is the product obtained from the edible part of the mango (Mangifera indica L.), through
appropriate technological process. Natural product, without added sugar and colorants, contains no
chemical preservatives. Subject to color variation depending on the harvest season
The product does not contain nor is it produced using allergenic products
(wheat, rye, barley, oats and their hybridized strains); crustaceans and derivatives; Eggs and
derivatives; Fish and Derivatives; Peanuts and derivatives; Milk and derivatives (including lactose);
Soy and derivatives; Nuts (almonds (Prunus dulcis, syn.: Prunus amygdalus, Amygdalus
communis L.), walnuts (Juglans spp.), Brazil nuts (Bertholletia excelsa), cashew nuts
(Anacardium occidentale), chestnuts (Castanea spp.), coconut, hazelnuts (Corylus spp.), macadamias (
Macadamia spp.), pine nuts, pecans (Carya spp.), pistachios (Pistacia spp.), shea, beechnut); pine seeds
(Pinus spp.), Sesame, Natural Latex and derivatives and SO2 above 10 ppm) nor their traces.
Whole natural fruit pulp or as an ingredient in recipes and formulations.
Product to be delivered to the consumer (aseptic drums).
- Packaging
Steel sheet drums lined with 02 (two) bags, one LDPE plastic with spout and another aseptic packaging, containing 200 kg of pulp and steel sheet lids. Hermetically sealed. - Transport and
Storage
Transport must be carried out in closed vehicles (box trucks). Any damaged packaging that allows access to contaminants must be rejected upon receipt. Storage at room temperature. - Conservation
At room temperature. Once opened, consume on the same day. - Shelf Life
24 months after the manufacturing date, if stored under the described conditions.
- Soluble Solids °Brix, at 20°C
15 - Total solids (g/100g)
11,5 - pH
3,5 - Total acidity expressed as citric acid (g/100g)
0,3 - Ascorbic acid
(mg/100g) 6.1
- Color*
Orange yellow, Yellow, Light Yellow - Aroma*
Characteristic of the fruit. - Flavor*
sweet, characteristic, may vary according to
the harvest season
- Total bacteria
(cfu/g) <5000 CFU/g - Fecal coliforms
<1 CFU/g - Escherichia coli
<100 CFU in 25g - Salmonella
Absent in 25g - Aerobic mesophiles
< 103 CFU/g - Listeria monocytogenes
< 10² CFU/g
- Arsenic
< 0.05 mg/Kg - Cadmium
< 0.02 mg/Kg - Lead
< 0.05 mg/Kg
