Yellow Papaya

Overview

The Yellow Papaya, is the Hawaiian variety of the Mexican Papayas and properties are similar to the Red variety of Mexican Papayas.

The Papaya finds it remedial origins dating back to the 16th century. Today the natural papain enzyme that the Papaya contains is made into what you commonly known as antacid tablets. A common fruit across tropical regions of the world the Yellow Papaya is abundantly grown in India in Karnataka and Andhra Pradesh. We bring the choicest selection of the fruit for you.

Process Flow Chart of Yellow Papaya Pulp in Aseptic packing

Specifications

Product Description:

The Yellow Papaya Fruits (Carica Papaya L.) are harvested and quickly transported to fruit processing plant & inspected. Fully firm selected varieties of Papaya fruits go to the controlled ripening chambers and allowed to ripen. It is then followed by a series of processes which includes washing, peeling, blanching, inspecting, deseeding, extracting the pulp, centrifuging, thermally processing and concentrating. The concentrate is sterilized and aseptically filled in pre-sterilized bags. The process ensures that the natural flavor & aroma of the fruit is retained in final product.

Organoleptical, Physical and Chemical Analysis:

Appearance	Perfect homogeneous, smooth, free from fibers and any foreign matter
Aroma and Flavor	Characteristic prominent aroma of natural ripe Papaya and free from any fermented & off flavor and scorched or caramelized flavor.
Taste	Characteristic typical sweet acidic taste
Color	Bright Yellow color
Physical Characteristics	Brix @ 20ºC: 9° Min Acidity: 0.30 – 0.60 (As % anhydrous citric acid w/w) pH @ 20ºC: 3.75 – 4.00 Consistency@ 20°C: 8 - 15 cm / 30 Sec (Bostwick) Black Specks: 3 per 10 gms Brown Specks: < 5 no per 10 gms
Microbiological Standards:	Total Plate Count: < 50 CFU per gram. Yeast and Mould Count: < 20 CFU per gram Coliform: Absent per gram Pathogens: Absent per gram "Commercially sterile", free from bacillus, osomophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption.

Standards

General Standards:

Product is free from added sugar, dyestuff, synthetic flavor, stabilizers, pesticides & herbicidal residues and radioactive contamination.

Quality Standards:

‘Good Manufacturing Practices’ is applied in the manufacturing process to meet the laid down given standards as per HACCP by ISA Cert B.V Netherlands, SGF (SGF International E.V) and ISO - 9001 (AQA International).

Preservatives:

The fruit pulps are free from any chemical preservatives.

Pesticide residues:

In conformance with WHO recommendations & EC directives.

Packaging

Packaging:

Jus! Aseptic fruit Papaya pulps are available in 210 kg bags. They are filled on US-FDA approved aseptic filler into pre-sterilized, high-barrier bags placed in steel drums internally painted with food grade lacquer and lid tightly closed to ensure no free space inside the drum.

Loadability:

80 drums per 20 ft container palletized or unpalletized.

Shelf life:

24 months from the date of production under above mentioned storage conditions. The contents must be immediately used after opening the bag.

Custom products:

Jus! Aseptic Papaya concentrates can also be supplied as per customer’s specification.

Usages

Bakeries & Confectionaries: The pulps are used as fillings in cakes & breads and other bakery foods, also used in icings, tarts, muffins, fruit toffees etc

Beverages: Milkshakes, fruit drinks, nectars etc.

Dairy: Ice-creams, fruit bars, milk shakes, yoghurts, puddings, toppings, desserts etc.

Baby foods: Cereals, fruit juices & mixed fruit juices

Others foods: Fruit juices, jams, mixed fruit jams, fruit cocktails, squashes, strained fruit drinks, etc.