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Banana Concentrate, Banana Pulp & Banana Puree

These are made from selected clones of the Cavendish variety. Fully matured banana fruits are harvested and quickly transported to our fruit processing plant, declustered, inspected and washed. Selected high quality fruits go to controlled Ripening chambers. Fully Ripened fruits are again washed, peeled manually, mashed, deseeded when required, homogenized, concentrated when required, thermally processed and aseptically filled, maintaining commercial sterility.

Physical Characteristics :
0 Brix at 20C. Consistency pHColour FlavourTaste [Refractometer]* FarmFresh 4. CharacteristicTypical Characteristic Aseptic 5 - Ripe Ripe 20 - 24 4 - 15 Ripe Banana 5. Banana Banana Banana Taste Puree 2 Colour Flavour FarmFresh 4. CharacteristicTypical Aseptic Characteristic 0 - Ripe Ripe Acidified 20 - 24 4 - 15 Ripe 4. Banana Banana Banana Banana Taste 5 Colour Flavour Puree FarmFresh 4. CharacteristicTypical Aseptic Characteristic 5 - Ripe Ripe Banana 32 - 34 < 10 Ripe 5. Banana Banana Puree Banana Taste 2 Colour Flavour Concentrate FarmFresh Aseptic 4. CharacteristicTypical Characteristic Acidified 0 - Ripe Ripe 32 - 34 < 10 Ripe Banana 4. Banana Banana Banana Taste Puree 5 Colour Flavour Concentrate * (Bostwick Cm/30 Sec ) at 25 2C Product

Product Description Banana Puree is obtained from select, Cavendish variety banana ripened under controlled conditions. The preparation process includes peeling, mashing the ripe fruit, de-seeding, deaerating and homogenizing. In case of aseptic packing the puree is sterilized and packed in aseptic bags. For freezing, the puree is filled in trays and deep-frozen at -18 degree Celsius. No additives except Vitamin C is added, so the natural flavors are retained. Product Description Banana Puree is widely used for direct consumption or mixed into daily food, juices, nectars, drinks, jams, bakery fillings, fruit meals for children, flavours for food industry in the preparation of baby foods, ice creams, yoghurts and confectionery. Banana yoghurt makes a healthy snack and banana ice cream, milk shakes and delicious desserts. Specifications T.S.S. ( Degree Brix ) Puree Min. 20 Aspetic & Frozen Acidity ( % as C.A.) Puree Max. 0.45% Aspetic & Frozen pH Puree 4.6 to 5.2 Viscosity (Brookfield) Puree Min. 2500 cps at 20 degree C, 20 degree Brix Total plate count Yeast and Mould E.coli Aseptic 50/GM 50/GM NIL Frozen 5000/GM 1000/GM NIL

Microbiological Status Banana puree is free from any pathogenic organisms. Aseptic puree is commercially sterile. Packaging The Banana Puree is packed in aseptic bags of 55-gallon capacity in open top steel drums. Aseptic packing in 20 kg bag in 7 ply cartons can also be provided with prior consent. Frozen pulp is packed in food grade polythene bags of 5 kg. Four bags are packed in staple-less self-locking cartons and shrink-wrapped. Weight per Pack Gross Wt. (in Kg.) Drained Wt. (in Kg.) Aseptic 55 gallon bag Puree 240 220 Aseptic 20 kg carton Puree 21.8 20

Frozen pulp in carton 21 20 Storage Recommendations The Banana puree should be stored at ambient temperature preferably below 25 degree Celsius and not below 4 degree Celsius. Higher temperature and sunlight should be avoided to enhance shelf life. Frozen product should always be stored at temperature less than -18 degree Celsius. Shelf Life Best before 12 months from the date of manufacture.

Packaging :
Farm Fresh Aseptic Fruit Purees are available in 220 kgs bag in drum & 20 kgs bag in box packing. Aseptic fruit purees are filled on US-FDA approved aseptic filler into presterilised, high-barrier bags placed in steel drums internally painted with food grade lacquer. The bag is heat sealed and the drum tight-closed to ensure no free space inside the drum. Small and bulk packs will be made available soon.

Quality Standards :
HACCP, GMP, SPC & QA systems are applied in the manufacturing, storage & other operations. Product is approved for Kosher & Pareve. The system is certified for ISO9001 & HACCP (Food Safety) by RWTUV, Germany.

Storage :
It should be stored in a cool & dry place below 20C. Preferably below 15C. for extended shelf life.

Shelf-life :
Eighteen months from the date of manufacturing when stored below 15 C. The contents must be used immediately after opening the bag.

Custom Products :
Farm Fresh aseptic fruit purees can also be supplied as per customer's specifications.

Preservatives :
Free from any chemical preservatives.

Pesticide Residues :
In conformance with WHO recommendations & EC directives.

Flavour & Taste :

The colour, texture, flavour and taste are uniform and consistent.

Usages :
FarmFresh Fruit purees are easy to handle can be used in unlimited applications. Some of these are:

Bakery :
Fruit breads, cakes, tarts, muffins, pie-fillings, icings, donuts, etc.

Beverages :
Milkshakes, fruit drinks, nectars etc.

Diary :
Ice-creams, fruit bars, milk shakes, yogurts, puddings, toppings, deserts etc.

Baby Food:
Cereals, juices, strained fruit, fruit deserts, fruit drinks, etc. Farm Fresh purees can also be processed into other convenient forms such as spray dried freeze-dried powders etc.
Aseptic processing (using isolator technology)
Within our innovative current GMP-compliant facility, we are able to provide you with small-medium scale aseptic processing and filling. We are licensed for aseptic manufacture of Investigational Medicinal Products (IMP) and offer you a bespoke design service for isolation technology engineered around the process idea for handling proteins and similar temperature sensitive molecules. Our aseptic fill/finish capability and isolator technology allows for aseptic powder filling and the filling of radio-labelled molecules and products such as biological molecules which cannot be terminally sterilised. We can handle complex and specialist aseptic projects and also provide you with a complementary full range of associated analytical and testing services. Using isolator technology within our Grade C (class 10,000) cleanrooms, we are able to deliver greater quality assurance than traditional aseptic processing methods. Our self-contained suites allow us to process a wide range of dosage forms. To demonstrate our scale adaptability, batch sizes can be as small as one unit, up to around 200kg/litres. SCM Pharma can produce a wide range of aseptic products, including: Liquids either in vials, ampoules, bottles or infusion bags; Pre-filled syringes containing liquids or gels; Suspensions, creams, ointments and gels; Powders filled into vials; Drug device combinations that may require aseptic assembly and filling; Products that may require low temperatures or be sensitive to light, exposure to which may have to be controlled during processing. Using our 4-glove isolator, approximate batch size capabilities are: 2/3ml vials up to 1500 vials 5ml vials up to 1200 vials 10ml vials up to 750 vials Batch sizes up to 30,000 units can be produced in larger isolators To demonstrate our flexible nature, we can manufacture dedicated isolators to fit around your process and can also use disposable isolators for processing potent materials. We also offer aseptic consultancy if you would like our team to assist you with your existing process. As your outsourced partner for aseptic fill/finish, you can feel confident our highly-qualified and experienced experts will deliver your project within your desired timescale and available budget. If selected as your partner, we will be happy to help with technology transfer, document generation and all associated set-up. With our ongoing staff training programme and superior quality standards (with constant environmental monitoring), rest assured your aseptic project will be in a safe pair of hands. For more information about our aseptic services, click here to get in touch

Aseptic filling fundamentals

One of the conditions necessary to produce a pasteurized product with a microbiologically long life and which can be distributed at ambient temperature is Aseptic Packaging. This technology differs from conventional canning techniques in that the containers are pre-sterilized and then filled with cold product in a cold environment in commercially sterile conditions, followed by closure in a totally sterile environment. Aseptic Packaging consists of filling systems operating in sterile conditions in hermetically sealed machines equipped with sterilization systems for the packaging prior to filling by using Hydrogen Peroxide which is distributed by means of a current of warm air, thus creating a bacteria free atmosphere in the filling section. Before packaging, an aseptic conditioning is carried out which consists of disinfecting all components used in the conditioning, cleaning and sterilization stages aimed at reducing the initial contamination: 1. 2. 3. 4. Of the container. Of the sealing system. Of the materials used. Of the environment.

Aseptic benefits
The high efficiency of the thermal treatments during the aseptic process allows to hold all the product flavor and nutritive compounds. Thereby, the final quality of the product is higher than the obtained with traditional thermal process. Other advantages: 1. 2. 3. Chemical preservatives are not necessary. Lower transport costs than IQF. Decrease storage costs.

Aseptic containers
Special attention must be paid to the package. The package in aseptic packaging systems plays a very important role because, if it cannot be hermetically sealed to provide an effective barrier to oxygen and to light, the sterilization achieved in the preparation stages will be lost. If the package is permeable to oxygen and light, the oxygen naturally occurring in it will be increased and will generate different oxidation reactions depending on the product contained within it. Various forms of aseptic packages commonly called Aseptic Bags are currently available on the market. The components of packages of this type are: 1. The bag itself.

2. 3. 4.

A filling nozzle. A cap. A container.

The most commonly available sizes of bag are 5, 10, 20 and 200 Kg although the weights will vary with the specific density of the product contained. The barrier material in these bags is normally vacuum metalized polyester or vinyl ethyl alcohol while the body of the bag is normally low or medium density polyethylene.

The HRS Aseptic Filler is ideally suited to satisfy the requirements of the market: 1. 2. 3. 4. 5. 6. Catering. A booming market which owes its growth to the modern trend of eating outside the home: company restaurants, administrative centers, hospitals, schools, etc. Low acid products. Vegetables (spinach leaves, whole peas, strips of peppers, diced onion, etc.), precooked meals, etc. Whole and diced fruit (peach, apricot, strawberry, pear, apple, tropical fruits etc.), pulps, purees and fruit concentrate. Fruit preparations. Diced tomatoes. Tomato concentrate, hot and cold break types.

HRS Spiratube designs and manufactures Bag-in-Drum and Bag-in-Box type HRS Aseptic Filler. Fillers with double heads are available for aseptic packaging with filling nozzles of 1 or 2 inches according to the type of product being packaged. This type of filler uses preformed, pre-sterilized bags with a cap of 1 or 2 inches in different forms: 1. 2. Bags from 5 to 200 liters. Linked bags from 5 to 20 liters.


Piston pump

The piston pump is a hydraulically operated positive displacement pump that transfers mechanical energy as pressure energy. The piston pump has been designed with the aim of being the pumping solution for those processes where products with particles need to be pumped (fruit dices for instance) with a low shear rate. The principle of operation is based on the movement of a double effect piston which is powered by a hydraulic cylinder which provides the necessary power to move the piston. An open separator chamber seals off the product chamber from the oil system thus preventing any contact between the hydraulic oil and the product. The hydraulic cylinder is connected to a separate hydraulic power unit which gives the advantage that the pump can be located anywhere in the installation with the hydraulic power unit located remotely. The piston pump is designed to operate in a wide range of applications due to the following features:

It is able to pump products with particles (particulates) that are sensitive to shear stress (low shear rate) It is able to pump whole fruits and vegetables, slices and diced fruit It has a hygienic design It CIP cleans effectively Standard design temperature: 120 C It can work under vacuum



Protein industry Bakery and confectionery Dairy Beverages Prepared fruits Sauces and vegetables for catering Convenience food Pharmaceutical Personal care Environment


Pures, pulps and concentrates

Purees, pulps and concentrates of fruit and tomato are treated in thermal processing systems and asepticaly packed by HRS Spiratube. HRS Spiratube Pasteurisation installations combine Corrugated Tube Heat Exchangers with the Unicus Dynamic Heat Exchangers as required by the specific product to be processed and the production philosophy of the client..

If it is better to minimise production losses due to stoppages for cleaning then the Unicus Dynamic Heat Exchanger is included as the fouling layers caused by slight burning or freezing of the product onto the heat transfer surfaces are continuously removed. Equally the Unicus is the best alternative if the product is very viscous.

le to pump pro with particles (particulat are sensitive to shear str shear rate) It is able to pu fruits and vegetables, sli diced fruit It has a hygien It CIP cleans e Standard desig temperature: 120 C It can work un vacuum