Banana Puree/ Pulp :
 
General Description :
The banana is an edible fruit – botanically a berry– produced by several kinds of large herbaceous flowering plants , Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. Very interesting phenomena in this fruit when a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or inflorescence. The Cavendish banana puree (banana pulp) obtained from Indian bananas is considered best owing to its superior size, rich flavour and thickness. Selected bananas are hand peeled, pumped through series of filters and finally mashed to get a banana puree. It is then homogenized, de-aerated and sterilized according to international standards. The fresh aseptic banana puree is free from any chemicals or preservatives.
 
Applications

We offer two kinds of banana pulps and purees namely Natural Banana Puree and Acidified Banana Puree. The major difference between these two types is the acidity level and pH level. In Natural Banana puree, the pH level is between 4.5 and 5.0 and the acidity % as citric acid is 0.35-0.45%. However, in the Acidified Banana Puree, the pH level is between 4 and 4.5 and the acidity % as citric acid is 0.60-1.0%. The organoleptic properties of both the banana puree are the same. The color of the puree is creamy white. Bananas can be eaten fresh as table banana or they can be used for namely in bakery for fruit bread, muffins, cakes etc; in beverages, in baby foods and in ice-creams and milk shakes.
Specification of Banana Puree :

Physical, Chemical and Organoleptic Characteristics

DESCRIPTION NATURAL BANANA PUREE ACIDIFIED BANANA PUREE
T.S.S (°Brix) Min 20 Brix Min 22 Brix
Acidity(% as C/A) Min 0.35 Min 0.60
pH < 5.0 < 4.5
Consistency 4-12/30 Sec. 4-12/30 Sec.
Colour Creamy White Creamy White
Flavour Typical Ripe Banana Fruit Typical Ripe Banana Fruit
Taste Characteristic Ripe Banana Taste
& Free from off taste		 Characteristic Ripe Banana Taste
& Free from off taste

Microbial Characteristics

Puree/Pulp Concentrate
T.P.C CFU/g <10 <10
Yeast & Mould CFU/g <10 <10
Coliform  per gram Absent Absent
Pathogens per gram Absent Absent

Packing :

Puree/Pulp : 1 x 215 Kgs size Aseptic Bag in MS Drum/80 Drums per 20’ fcl

Storage : It should be stored at cool & dry place at Ambient Temperature. Preferably below 15 ºC for extended shelf life.

Self Life : 12 months at Ambient Temperature

Seasonal Chart

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC