Mango Fruit Powder

Mango Fruit Powder

Product Name: Mango Fruit Powder

Latin Name: Mangifera Indica L.

Shelf Life: 2 years

Extract Method: HPLC, UV

Appearance: Yellow Fine Powder

Part Used: Fruit

Specification: 5:1.10:1,20:1,50:1

Physical and chemical indicators:

Solubility: soluble in water

The mesh size of 80 is ideal for meeting the typical requirements in the process of tableting and brewing.

Bulk density: 0. 40-0. 70g/ml

Loss on drying: <5.00%

Ash: <5.00%

Total Colony: <1000CFU/g

Yeast and mold: <100CFU/g

Escherichia coli: not detected

Salmonella: not detected

The process of converting fresh fruit into a packaged product involves several steps. First, the fruits are carefully picked and cleaned to remove any impurities. Then, the extraction process begins, where the juice is extracted from the fruit. After extraction, the juice is filtered to remove any remaining pulp or seeds.
Next, the juice is concentrated to increase its intensity and flavor. This process is followed by spray drying where any remaining moisture is removed, leaving behind a powder form. The powder is then crushed into smaller particles to increase the surface area for better mixing.
The next step involves mixing the crushed powder with other ingredients to enhance the flavor and nutritional value. Once the mixture is ready, it undergoes sieving to ensure a smooth and consistent texture. The product is then packaged and stored in a suitable environment to maintain its freshness and quality.
Overall, the process of converting fresh fruit into a packaged product involves several steps that require careful attention to details. Each step contributes to the final product's quality, flavor, and texture.

Our packing specification includes two options: standard packing and bulk cargo. Standard packing involves packing our product in 25kg cardboard drums, while bulk cargo involves packing our product in 1kg bags. We ensure that our packing is of the highest quality to keep our product safe and secure during transportation.

In order to preserve the quality of the product, it is important to store it in an airtight container in a cool and dry place where it is not exposed to light. Moisture and light can have a negative impact on the product's shelf life, so ensuring that it is stored under the right conditions is crucial.

Main production of raw materials:

Distributed in more than 100 countries in Asia, South America, North America, Africa, Oceania, cultivation area of more than 2 million hectares, annual output of more than 16 million tons. China is one of the major mango producers, mango production is distributed in Taiwan, Guangdong, Guangxi, Hainan and Fujian, Yunnan, Sichuan provinces and other regions

Product description:

Mango is one of the famous tropical fruits, mango fruit contains sugar, protein, crude fiber, mango contains vitamin A precursor carotene composition is particularly high, in all fruits are very rare. Secondly, vitamin C content is not low. Minerals, protein, fat, sugar, etc., are also its main nutrients. Can make fruit juice, jam, canned, pickled, pickle and mango milk powder, candied fruit, etc.

Function:

1. Hepatobiliary cholagogic effect, used for the treatment of hepatitis. Anti-inflammatory, antiviral, central nervous system inhibitory function and immunosuppression.
2. The effect of chronic bronchitis.
3. It has cytotoxic effect on liver cancer cells and can induce cell apoptosis.
4, antioxidant, anti-aging effect.

Application:

1) Used for solid drinks and mixed fruit juice drinks
2) For ice cream, pudding or other desserts
3) For health care products
4) Used for seasoning, sauce and seasoning of dim sum
5) For baked goods

                 CERTIFICATE  OF  ANALYSIS

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