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Amla Puree/Paste

Overview

Amla or Indian Gooseberry or Phyllanthus Emblica comes from the deciduous tree of the family Phyllanthaceae. Amla is native to the Indian subcontinent. Amla puree or Indian gooseberry puree or Amla Paste is extracted from mature amla fruit. Amla puree manufacturers in India produce amla extract from the selected, matured, and high-quality amla fruits. Because of its health benefits, Amla extract is used in the form of Amla Puree or Amla Paste / Amla juice concentrate in the various food processing industries. 

 

India is the largest producer of Amla and ranks first in the area of cultivation. Amla is also grown naturally in different regions of the world. In India, Uttar Pradesh is the leading producer of Amla contributing 35% of the share. Madhya Pradesh and Tamil Nadu are the second and third largest producers contributing 28% and 14% respectively.

Amla puree specification

Parameter Group Range Value
PHYSICAL & CHEMICAL  
Refractometric Brix @ 20 Deg Cel Min 8
Acidity As % And. Citric Acid 1.5-2.5
pH As Natural 3-3.50
Consistency – Bostwick (20 ± 2°C ) 8-10 cm/30sec
Black Specks / 10 gm NIL
Brown Specks / 10 gm NMT 10
MICROBIOLOGICAL  
Total Plate Count CFU / ml <10
Yeast & Mould Count CFU / ml <10
Coliform Count Per ml Absent
E.Coli Absent
ORGANOLEPTIC  
Colour Greenish- yellow-green
Flavour & Aroma Typical of Amla fruits without any off flavour
Taste Characteristics of Amla fruits
Appearance Homogenous puree & free of any foreign matter
PACKING
Aseptic Amla Puree / Amla Paste is packed aseptically in pre-sterilized aseptic bags placed with poly-liner in food-grade epoxy painted (inside) open-top MS drum. Product Net weight: 215kgs / Drum.
CONTAINER LOADING
80 Drums Per 20’ Container ( With Pallet or Without pallet packing – optional)
STORAGE
Aseptic Amla puree / Amla paste should be stored at ambient temperature and not below
40C. Avoid exposure to higher temperature and sunlight.
SHELF – LIFE
Best before 24 months from the date of manufacturing

 

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