G K Agro Foods are Frozen Alphonso Mango Pulp and Slices Manufacturer in Pune. Frozen fruits are stored at around −20 °C for use whenever required. The product is then thawed, sweetened and finally heat treated and, depending on the acidity of the fruit, the temperature of the heat treatment can vary from as low as 60 °C to as high as 95 °C. Since the freezing process can damage the structure of the fruit, care must be exercised to minimise injury, that is, by harvesting the fruit at a certain degree of ripeness, quick freezing and/or the addition of stabilisers during the heating stage. Colouring matter is sometimes added during processing to offset the browning reactions (enzymatic or oxidative) that can occur during thawing/subsequent heating. The final processing of frozen fruit can be carried out at the dairy, an approach that may be attractive in large-scale factories 

A recent development in fruit processing is the use of the ‘osmodehydrofrozen’ process which consists of osmotic treatment in sugar solution, limited air dehydration to reduce A_w, and freezing and storage . Fruits processed using this technique require no preservatives, maintain their natural flavour and colour and have an acceptable texture. Furthermore, when such fruit(s) or dried pieces  are added to yoghurt, they have the tendency to absorb some of the free or unbound water from the yoghurt gel and hence help to reduce whey separation of the product during storage. Giangiacomo et al.  reported that the consistency of yoghurt with added osmodehydrofrozen apricot or peach cubes of high solids content was significantly improved; enhanced rehydration properties of osmodehydrofrozen fruits have been achieved by the presence of sorbitol in the syrup.Best Frozen Alphonso Mango Pulp and Slices Manufacturer in Pune