Honey being a biological substance and intended for food & pharmaceutical use needs greater attention in quality and its handling. The moisture content in honey plays an important role in deciding the quality of honey. Honey with more than 20% moisture is thinner in consistency. The moisture content in honey increases due to hygroscopic nature of honey in which the surrounding atmospheric moisture is absorbed by honey. If the moisture content is more than 20% the honey is liable to spoilage due to fermentation & granulation. Considering the present practice of collection, storage & handling of honey under uncontrolled conditions including climatic factors the honey needs processing, reduction of moisture & packing by utmost care to protect the valuable natural properties.Composition
|Sucrose (Non Reducing Sugar)||5.0%|
|Total Ash (Minerals)||0.25%|
|Proteins, Amino Acids, etc.||1.50%|
|Other ingredients including pollen grains||1.05%|
The study, design manufacturing of these processing lines are result of devoted research for many years of processing methods focused on preserving the organoleptic, physical and aromatic characteristics of the processed fruit in order to produce high quality juices / juice based beverages, pulp and concentration.
Since every fruit has different composition and physico chemical properties. All types of fruits cannot be processed in a single process line.
SSP provides economical solution to process multiple fruits in combination as a single process. However, the combination of various fruits shall be chosen judiciously for economic reasons.
Fruits can be classified in two categories, one which produces juices and the other which produces pulps. The juice producing fruits are Apple, Pineapple, Orange, Grapes and other citrus fruits like lemon Tangerine etc.
The pulp producing fruits are Mango, Guava, Banana, Berries, Tomato etc. SSP has developed multi-fruit processing plants based on these classifications.
Recovery of Aroma from juices plays an important part in the production of fruit juices. The aromas are taken out of juices before evaporation / concentration by means of Rotary Cone Column at different temperatures depending on the characteristics of fruit juice aromas. These aromas once segregated can be mixed with the final product to give the original flavor of the fruits. Other steps required for grapes are desulphurization of the juices and for orange or lemon de-bettering for removal of bitterness from the juices. Aseptic filling and other filling lines are not manufactured by SSP. However, the same can be outsourced for a complete solution.
JUICE RECONSITITUTION: Reconstitution of juices can be an alternative where fresh fruits are not available. The concentrated juices from aseptic bags shall be used as raw material for juice reconstitution process.
Concentrates are unloaded / blended / formulated and pasteurized to produce ready to drink juices or formulated fruit juice beverages and packed as per the requirement of customers.
Eggs are an excellent food containing many essential nutrients. The higher nutrients density of eggs relative to their calorie content makes them excellent food. Two large chicken eggs contains about 12 gms of protein, 1.2 gms of carbohydrate 11 gms of lipids and substantial amount of iron, phosphorous, vitamin A, E, K and most of the B complex vitamins. White portion of the egg contains almost 90% water, but contributes about 50% protein, niacin and riboflavin. Most of the vitamins and minerals are found in egg yolk. The yellow color of egg yolk is due to the presence of xanthophylls pigment.
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