ORS

Process Line

Our ORS (Oral Rehydration Solution) in an aseptic box is your essential companion for rehydrating and replenishing electrolytes swiftly and effectively. Developed to combat dehydration caused by various factors such as illness, exercise, or travel, our ORS is formulated with a precise balance of salts and sugars recommended by global health organizations. Conveniently packaged in an aseptic box to maintain freshness and purity, it's easy to carry and ready to use whenever and wherever hydration is crucial. Trusted by healthcare professionals and individuals alike, our ORS is a reliable choice for restoring optimal fluid balance and promoting well-being. Stay hydrated, stay healthy with our advanced ORS solution.

Raw Material Collection

• Oranges Harvesting: Source fresh and ripe oranges from orchards or farms.
• Transportation: Transport the oranges to the processing facility in refrigerated trucks to maintain freshness.

Washing and Sorting

• Washing: Clean the oranges thoroughly to remove dirt, debris, and any pesticide residues.
• Sorting: Sort the oranges based on size and quality, discarding any damaged or overripe fruits.

Juicing

• Juicing: Extract the juice from the cleaned and sorted oranges using mechanical juicers or extractors.
• Pulp Adjustment (Optional): Adjust the pulp content in the juice according to product specifications.

Filtration

• Filtration: Filter the orange juice to remove any remaining pulp, seeds, or solid particles.

Pasteurization

• Heat Treatment: Pasteurize the orange juice by heating it to a specific temperature (usually around 85°C) for a short period to destroy harmful bacteria and enzymes.
• Flash Cooling: Quickly cool the pasteurized juice to preserve its flavor and nutrients.

Deaeration

• Deaeration:Remove dissolved oxygen from the juice to prevent oxidation and maintain freshness.

Aseptic Processing

• Sterilization: Sterilize the orange juice, packaging materials, and equipment to maintain aseptic conditions.
• Aseptic Filling: Fill the sterilized orange juice into aseptic boxes (such as gable top or Tetra Pak) in a sterile environment to prevent contamination.

Packaging

• Box Formation: Form the aseptic boxes using sterilized materials.
• Filling: Fill the aseptic boxes with the sterilized orange juice.
• Sealing: Seal the boxes securely to maintain sterility until opened.

Quality Control

• Inspection: Conduct quality checks at various stages of the process, including raw material inspection, juicing, pasteurization, and final product testing.
• Testing: Perform microbiological and chemical tests to ensure the orange juice meets safety and quality standards.

Storage and Distribution

• Storage: Store the aseptic boxes of orange juice in a cool, dry place to maintain product quality and extend shelf life
• Distribution: Distribute the packaged orange juice to retailers, wholesalers, or directly to consumers.

Equipment Used

• Washing Systems: For cleaning oranges.
• Juicers or Extractors: For extracting juice from oranges.
• Filtration Systems: For filtering juice.
• Pasteurizers: For heat treatment
• Deaeration Equipment: For removing oxygen
• Aseptic Fillers:For filling and sealing aseptic boxes.
• Packaging Machines: For forming, filling, and sealing boxes.

Oil

Discover the pinnacle of culinary excellence with our premium OIL aseptic box, crafted to preserve the natural goodness and exquisite flavor of the finest oils. Perfect for chefs and food enthusiasts alike, our aseptic packaging ensures unparalleled freshness and purity, keeping the delicate flavors intact until the very last drop. Whether you're drizzling over salads, sautéing vegetables, or creating gourmet masterpieces, our OIL aseptic box guarantees a culinary experience that's both exceptional and convenient. Elevate your dishes with the essence of pure, unadulterated oils, sourced and packaged with uncompromising quality and care.

Process Line

Raw Material Collection and Preparation

• Raw Material Collection and Preparation: Source high-quality oilseeds (e.g., soybeans, sunflowers, rapeseeds) or other raw materials (e.g., olives, coconuts).
• Cleaning: Clean the seeds or raw materials to remove dirt, dust, and other contaminants.
• Dehulling: Remove the hulls from seeds if necessary.

Oil Extraction

• Crushing/Pressing: Crush the seeds or raw materials to extract the oil using mechanical presses (e.g., screw presses) or hydraulic presses.
• Solvent Extraction: Use solvent extraction (e.g., hexane) for additional oil recovery from the pressed cake.
• Desolventizing: Remove the solvent from the oil using desolventizing equipment.

Neutralization

• Neutralization: Add caustic soda to the oil to neutralize free fatty acids, forming soapstock.
• Washing:Wash the oil to remove soapstock and other impurities.

Bleaching

• Bleaching: Mix the oil with bleaching earth or activated carbon to remove color pigments and impurities.
• Filtration: Filter the oil to remove the bleaching agents.

Deodorization

• Deodorization: Heat the oil under vacuum and pass steam through it to remove volatile compounds that cause odors and flavors.
• Cooling: Cool the deodorized oil to maintain quality.

Winterization

• Winterization: Cool the oil to precipitate waxes and other high melting point fractions.
• Filtration: Filter the oil to remove the precipitated waxes.

Aseptic Processing

• Sterilization: Sterilize the oil, packaging materials, and equipment to maintain aseptic conditions.
• Aseptic Filling: Fill the sterilized oil into aseptic boxes in a sterile environment to prevent contamination.

Packaging

• Box Formation: Form the aseptic boxes using sterilized materials.
• Filling: Fill the aseptic boxes with the sterilized oil.
• Sealing: Seal the boxes securely to ensure they remain sterile until opened.

Quality Control

• Inspection: Conduct quality checks at various stages of the process, including raw material inspection, degumming, and final product testing.
• Testing: Perform chemical and microbiological tests to ensure the oil meets safety and quality standards.

Storage and Distribution

• Storage: Store the aseptic boxes in a cool, dry place to extend shelf life.
• Distribution: Distribute the packaged oil to retailers, wholesalers, or directly to consumers.

Equipment Used

• Cleaners: For removing contaminants from raw materials.
• Crushers/Presses: For extracting oil from raw materials.
• Neutralization Tanks: For neutralizing free fatty acids.
• Deodorizers: For removing odors and flavors.
• Winterization Equipment: For removing waxes (if used).
• Sterilizers: For maintaining aseptic conditions.
• Aseptic Fillers: For filling and sealing aseptic boxes.
• Packaging Machines: For forming, filling, and sealing boxes.

Tender Coconut Water

Enjoy the refreshing taste of nature with our Tender Coconut Water, carefully packed in an aseptic box to ensure maximum freshness and purity. Sourced from the finest young coconuts, our coconut water is rich in essential electrolytes, vitamins, and minerals, making it the perfect natural hydrator for any time of day. Whether you're replenishing after a workout, looking for a healthy beverage alternative, or simply craving a delicious and revitalizing drink, our Tender Coconut Water is your go-to choice. Free from preservatives, added sugars, and artificial flavors, it's the pure and authentic taste of the tropics in every sip. Stay hydrated and invigorated with the best nature has to offer.

Process Line

Raw Material Collection

• Coconut Collection:Source fresh, tender coconuts from reliable suppliers or farms.
• Transportation:Transport the coconuts to the processing facility, ensuring they are handled carefully to prevent damage.

Raw Coconut Reception and Storage

• Receiving: Unload the coconuts at the processing facility.
• Inspection: Inspect the coconuts for quality, discarding any damaged or overripe ones.
• Storage:Store the coconuts in a cool, dry place until processing.

Coconut Washing and Dehusking

• Washing:Thoroughly wash the coconuts to remove dirt, dust, and other contaminants.
• Dehusking:Remove the outer husk of the coconuts to access the inner shell.

Coconut Water Extraction

• Drilling:Drill a hole in each coconut to extract the water.
• Water Collection:Collect the coconut water in sanitized containers.
• Filtration:Filter the coconut water to remove any solid particles or impurities.

Blending and Flavor Adjustment (Optional)

• Blending:If necessary, blend the coconut water to achieve a consistent flavor.
• Flavor Adjustment:Add natural flavors or sweeteners if required, while ensuring they comply with food safety standards.

Pasteurization

• Heat Treatment:Pasteurize the coconut water by heating it to a specific temperature to kill harmful microorganisms.
• Cooling:Quickly cool the pasteurized coconut water to preserve its natural taste and nutritional value.

Deaeration

• Removing Air:Deaerate the coconut water to remove any dissolved air, which can cause oxidation and affect the taste.

Aseptic Processing

• Sterilization:Sterilize the coconut water, packaging materials, and equipment to maintain aseptic conditions.
• Aseptic Filling:Fill the sterilized coconut water into aseptic boxes in a sterile environment to prevent contamination.

Packaging

• Box Formation: Form the aseptic boxes using sterilized materials.
• Filling: Fill the aseptic boxes with the sterilized oil.
• Sealing: Seal the boxes securely to ensure they remain sterile until opened.

Quality Control

• Inspection: Conduct quality checks at various stages of the process, including raw material inspection, degumming, and final product testing.
• Testing: Perform chemical and microbiological tests to ensure the oil meets safety and quality standards.

Storage and Distribution

• Storage: Store the aseptic boxes in a cool, dry place to extend shelf life.
• Distribution: Distribute the packaged oil to retailers, wholesalers, or directly to consumers.

Equipment Used

• Washing Machines: For cleaning coconuts.
• Dehusking Machines: For removing the outer husk.
• Drilling Machines: For drilling holes to extract water.
• Filters: For filtering coconut water.
• Pasteurizers: For heat treatment.
• Deaerators: For removing air.
• Sterilizers: For maintaining aseptic conditions.
• Aseptic Fillers: For filling and sealing aseptic boxes.
• Packaging Machines: For forming, filling, and sealing boxes.

Milk

Experience the goodness of dairy with our Pure Milk, conveniently packaged in an aseptic box to preserve its freshness and quality. Sourced from our trusted dairy farms, our milk is rich in essential nutrients like calcium, protein, and vitamins, ensuring each sip contributes to your well-being. Perfect for enjoying on its own, adding to your morning cereal, or using in your favorite recipes, our Pure Milk is a versatile choice for every household. With a commitment to purity and freshness, our aseptic packaging ensures that every drop maintains its natural goodness without the need for refrigeration until opened. Embrace the wholesome taste of farm-fresh milk, straight from our farms to your table.

Process Line

Raw Milk Collection and Transportation

• Milk Collection: Collect fresh milk from dairy farms.
• Transportation: Transport the milk to the processing facility in refrigerated tankers to maintain freshness.

Raw Milk Reception and Storage

• Receiving:Unload the milk into insulated storage tanks at the processing facility.
• Testing: Conduct initial quality tests for fat content, protein content, and microbial load.
• Cool: Cool the milk to prevent spoilage before processing

Clarification and Filtration

• Clarification: Remove impurities and sediment from the milk using clarifiers.
• Filtration:Further filter the milk to remove any remaining particles.

Standardization

• Standardizing: Adjust the fat content of the milk to desired levels by adding cream or skim milk.

Homogenization

• Homogenizing: Use high-pressure homogenizers to break down fat molecules, ensuring a uniform and creamy texture.

Pasteurization

• Heat Treatment: Pasteurize the milk by heating it to a specific temperature (typically 72°C for 15 seconds) to kill harmful microorganisms.
• Cooling: Quickly cool the milk to preserve its flavor and nutritional value.

UHT Processing (Ultra-High Temperature)

• Sterilization: Further heat the milk to ultra-high temperatures (typically above 135°C) for a few seconds to achieve commercial sterility.

Aseptic Processing

• Aseptic Filling: Fill the sterilized milk into aseptic boxes in a sterile environment to prevent contamination
• Sealing: Securely seal the boxes to maintain sterility until opened.

Packaging

• Box Formation: Form the aseptic boxes using sterilized materials.
• Filling: Fill the aseptic boxes with the milk
• Sealing: Seal the boxes securely to ensure they remain sterile until opened.

Quality Control

• Inspection: Conduct quality checks at various stages of the process, including raw material inspection, pasteurization, and final product testing.
• Testing: Perform chemical and microbiological tests to ensure the oil meets safety and quality standards.

Storage and Distribution

• Storage: Store the aseptic boxes in a cool, dry place to extend shelf life.
• Distribution: Distribute the packaged milk to retailers, wholesalers, or directly to consumers.

Equipment Used

• Storage Tanks: For storing raw and processed milk.
• Clarifiers: For removing impurities.
• Filters: For filtering milk.
• Homogenizers: For breaking down fat molecules and ensuring a uniform texture.
• Pasteurizers: For heat treatment.
• UHT Sterilizers: For ultra-high temperature processing.
• Aseptic Fillers: For filling and sealing aseptic boxes.
• Packaging Machines: For forming, filling, and sealing boxes.

Flavoured Milk

Pamper in the creamy goodness of our Flavored Milk, now available in convenient aseptic packaging for ultimate freshness and convenience. Crafted from the finest quality milk and infused with delightful flavors, each sip is a perfect blend of nutrition and taste. Whether you prefer classic chocolate, soothing vanilla, or adventurous strawberry, our flavored milk offers a delicious treat for all ages. Ideal for on-the-go enjoyment, our aseptic packaging ensures that every sip retains its rich texture and nutritional benefits without the need for refrigeration. Enjoy a wholesome and satisfying dairy experience anytime, anywhere with our Flavored Milk in aseptic boxes – the epitome of quality, taste, and convenience.

Process Line

Raw Milk Collection and Transportation

• Milk Collection: Collect fresh milk from dairy farms.
• Transportation: Transport the milk to the processing facility in refrigerated tankers to maintain freshness.

Raw Milk Reception and Storage

• Receiving:Unload the milk into insulated storage tanks at the processing facility.
• Testing: Conduct initial quality tests for fat content, protein content, and microbial load.
• Cool: Cool the milk to prevent spoilage before processing

Standardization

• Standardizing: Adjust the fat content of the milk to desired levels by adding cream or skim milk.

Mixing and Flavoring

• Mixing and Flavoring:Mix in flavorings, sweeteners, stabilizers, and other additives as per the recipe.
• Homogenizing:Use high-pressure homogenizers to break down fat molecules, ensuring a uniform and creamy texture.

Pasteurization

• Heat Treatment: Pasteurize the milk by heating it to a specific temperatureto kill harmful microorganisms.
• Cooling: Quickly cool the milk to preserve its flavor and nutritional value.

UHT Processing (Ultra-High Temperature)

• Sterilization: Further heat the milk to ultra-high temperatures (typically above 135°C) for a few seconds to achieve commercial sterility.

Aseptic Processing

• Aseptic Filling: Fill the sterilized milk into aseptic boxes in a sterile environment to prevent contamination.
• Sealing: Securely seal the boxes to maintain sterility until opened.

Packaging

• Box Formation: Form the aseptic boxes using sterilized materials.
• Filling: Fill the aseptic boxes with the milk
• Sealing: Seal the boxes securely to ensure they remain sterile until opened.

Quality Control

• Inspection: Conduct quality checks at various stages of the process, including raw material inspection, pasteurization, and final product testing.
• Testing: Perform chemical and microbiological tests to ensure the oil meets safety and quality standards.

Storage and Distribution

• Storage: Store the aseptic boxes in a cool, dry place to extend shelf life.
• Distribution: Distribute the packaged milk to retailers, wholesalers, or directly to consumers.

Equipment Used

• Storage Tanks: For storing raw and processed milk.
• Homogenizers: For breaking down fat molecules and ensuring a uniform texture.
• Pasteurizers: For heat treatment.
• UHT Sterilizers: For ultra-high temperature processing.
• Aseptic Fillers: For filling and sealing aseptic boxes.
• Packaging Machines: For forming, filling, and sealing boxes.

Flavoured Juice

Indulge in the vibrant and delicious world of our Flavored Juice, conveniently packed in an aseptic box to preserve its natural goodness. Made from the finest quality fruits and carefully blended to perfection, each sip offers a burst of refreshing flavor that tantalizes your taste buds. Whether you prefer the zesty tang of citrus, the sweetness of tropical fruits, or the rich taste of berries, our range of flavored juices caters to every palate. Ideal for on-the-go refreshment, mealtime accompaniment, or a quick pick-me-up, our juices are free from artificial colors and preservatives, ensuring you enjoy pure and wholesome refreshment every time. Elevate your hydration experience with our Flavored Juice and savor the delightful taste of nature's bounty.

Process Line

Raw Material Selection and Preparation

• Fruit Selection: Choose high-quality, fresh fruits.
• Washing: Clean fruits thoroughly to remove dirt, pesticides, and other contaminants.
• Sorting and Grading: Sort fruits by size, ripeness, and quality. Remove any spoiled or damaged fruits.
• Peeling and Cutting: Peel and cut fruits into smaller pieces if necessary.

Juice Extraction

• Crushing/Grinding:Crush or grind fruits to prepare them for juice extraction.
• Pressing/Extracting: Use hydraulic presses, screw presses, or other extraction methods to obtain juice from the fruit pulp.
• Screening/Filtration: Filter the juice to remove pulp, seeds, and other solids.

Blending and Flavoring

• Blending: Combine juices from different fruits if a mixed flavor is desired.
• Adding Flavors: Add natural or artificial flavors, sugar, and other ingredients as per the recipe.
• Mixing: Ensure thorough mixing of all ingredients to achieve a consistent flavor.

Pasteurization

• Heat Treatment:Pasteurize the juice by heating it to a specific temperature for a set time to kill harmful microorganisms.
• Cooling:Quickly cool the juice to preserve flavor and nutritional value.

Homogenization

• Homogenization: Pass the juice through high-pressure homogenizers to break down any remaining particles and ensure a smooth, uniform consistency.

UHT Processing (Ultra-High Temperature)

• Sterilization: Further heat the milk to ultra-high temperatures (typically above 135°C) for a few seconds to achieve commercial sterility.

Deaeration

• Sterilization: Sterilize the juice, packaging materials, and equipment to maintain aseptic conditions.
• Aseptic Filling: Fill the sterilized juice into aseptic boxes in a sterile environment to prevent contamination.

Packaging

• Box Formation: Form the aseptic boxes using sterilized materials.
• Filling: : Fill the aseptic boxes with the juice.
• Sealing: Seal the boxes securely to ensure they remain sterile until opened.

Quality Control

• Inspection: Conduct quality checks at various stages of the process, including raw material inspection, pasteurization, and final product testing.
• Testing: Perform chemical and microbiological tests to ensure the oil meets safety and quality standards.

Storage and Distribution

• Storage: Store the aseptic boxes in a cool, dry place to extend shelf life.
• Distribution: Distribute the packaged milk to retailers, wholesalers, or directly to consumers.

Equipment Used

• Washing Machines: For cleaning fruits.
• Crushers/Grinders: For breaking down fruit into pulp
• Juice Extractors: For extracting juice from pulp.
• Pasteurizers: For heat treatment.
• Homogenizers: For uniform consistency.
• Deaerators: For removing air.
• Sterilizers: For maintaining aseptic conditions.
• Aseptic Fillers: For filling and sealing aseptic boxes.

Water

Stay refreshed and hydrated wherever you go with our premium Water, conveniently packaged in a secure aseptic box. Pure and pristine, our water undergoes rigorous purification processes to ensure its exceptional quality and taste. Perfect for on-the-go hydration, workouts, or simply enjoying a moment of refreshment, our aseptic boxed water offers peace of mind with every sip. Free from contaminants and chemicals, it's a sustainable choice that supports your well-being and the environment. Embrace hydration the natural way with our aseptic boxed water, your trusted companion for staying healthy and hydrated throughout your day.

Water processing for aseptic box packing involves several key steps to ensure the water is safe, clean, and suitable for packaging in a sterile environment. Here’s a step-by-step outline:

Process Line

Source Selection:

• Choose a clean and safe water source. This could be municipal water that meets safety standards or purified water from a well-maintained purification system.

Pre-Filtration :

• Depending on the quality of the source water, pre-filtration might be needed to remove large particles, sediment, or other contaminants. This step helps protect downstream equipment and ensures consistent water quality.

Primary Filtration:

• Water typically goes through a primary filtration process to remove smaller particles, microorganisms, and impurities. This often involves passing the water through fine filters such as sand filters, cartridge filters, or membranes.

Disinfection:

• After filtration, the water is disinfected to kill any remaining microorganisms. Common methods include chlorination, UV irradiation, ozone treatment, or other chemical disinfection processes. The choice of method depends on the specific requirements for water purity and the type of packaging.

Storage:

• The disinfected water is then stored in a sanitized and sealed tank or reservoir designed to maintain its purity. Storage tanks should be regularly cleaned and maintained to prevent contamination.

Aseptic Packaging Preparation:

• Before filling the water into aseptic boxes (cartons), ensure all equipment, including the filling machine and packaging materials, are sterilized. This typically involves using steam, hot water, or chemical sterilization agents.

Filling:

• The sterilized water is then transferred into the aseptic boxes through a filling machine designed to maintain sterility. This process is carried out in a controlled environment to prevent any contamination.

Sealing:

• Once filled, the aseptic boxes are sealed immediately to maintain sterility throughout storage and distribution. This step ensures that the water remains safe for consumption until it is opened by the end-user.

Quality Control:

• Throughout the entire process, quality control measures are implemented to monitor water purity and ensure compliance with safety standards. This includes regular testing for microbiological contaminants, chemical composition, and packaging integrity.

Packaging and Distribution:

• Once sealed and quality-checked, the aseptic boxes are packaged into larger units (if applicable) and prepared for distribution. Proper handling and storage conditions are maintained to preserve the water's quality until it reaches the consumer.