the outer layer and core are formed by coextrusion the inner core comprises a red food coloring to give the product a distinct appearance a packaged fresh mango bar was prepared as follows ripe mango tommy atkins variety guatemala was peeled stoned and chopped to coarse puree approximately 0 25 ascorbic acid was added as an antioxidant to protect the product against oxidation the ph after the addition of ascorbic acid was 3 5 pme 1800 pe units per kg fruit was added the pme was rapidase u00ae fp super a liquid purified pme from a non gmo strain of aspergillus niger minimum activity was 900 peu g it is kosher and halal approved preservative free and suitable for organic production the pulp was then filled directly into a stick pillow pouch of dimensions approximately length 10 cm width 4 cm the pouches were formed from an oxygen barrier film with o 2 transmission rate lt 2 cm 3 m 2 day the stick pouches were then immediately passed to a uhp apparatus at ambient temperature and subjected to 350 mpa for 5 minutes peak temperature about 35 u00b0 c or to 600 mpa for 5 minutes peak temperature about 40 u00b0 c in both cases the uhp treatment resulted in a gelled coherent dimensionally stable bar within the stick the bar had a natural mango color and a pleasant fruit like structure the flavor as determined by a taste panel was only very slightly impaired relative to fresh mango the packaged uhp treated products were ambient stable for at least 6 weeks this confirms that the pg has been substantially inactivated by the uhp treatment a mango fruit bar was.