Vacuum Freeze Dried Powder Mango

The raw materials are prepared and frozen solid, and then freeze dried in a vacuum chamber. Under this process, water contained as ice in the cells of products will be converted to be steam, while the shape, size , color and other properties are retained in the products. Selecting the Vacuum Freeze Drying Process and dark-air-tight packing is the best method of long term food preservation, it retains the aroma, color, texture and nutrients without requiring the addition of preservatives, Fruits maintain their visual appeal as well as their nutritional value and original flavour. After freeze dried, we make it as powders. 

Usage:  A raw material for ice-cream , bakery , confectionery , soft drink and so on

Packing:  5 kg./ bag ( 25 kg / carton)

Nw. :  25.00 kg

Gw. : 26.00 kg.

Shelf life : 12 Months

Nutritional Value of Mango

Mangoes are high in fiber, thus making them very good for the body. The high fiber content also helps easing constipation and weight control. They have high pectin and vitamin C content that reduces the blood cholesterol levels and serves as an immune booster. This fruit is rich in anti-oxidants, vitamins, minerals and contain an enzyme that has stomach soothing properties. These enzymes act as a digestive aid and digestive proteins.