FRESH FRUIT PULPS, ALPHONSO MANGO PULP, RASPURI MANGO PULP, TOTAPURI MANGO PULP, GREEN MANGO PULP, GUAVA PULP

FRESH FRUIT PULPS

Our product range includes a wide range of Sindura Mango Pulp, Totapuri Mango Pulp, White Guava Pulp, Fresh Pineapple Pulp (Clarified), Fresh Guava Pulp and Alphonso Mango Pulp.

ALPHONSO MANGO PULP

Specifications
Brix Corrected at 20⁰ C (B)	16
pH	3.60 – 4.20
Acidity (%)	0.6-0.9
Color	Golden yellow
Black Specs per 10 gm	3 max
Brown Specs per 10 gm	10 max
Flavor	Characteristic of Good Fruit
Appearance	Homogenous
Taste	Characteristic of Alphonso
Consistency (Cm/30 Sec by Bostwick at 20⁰ C)	12
TCC cfu/gm	<10 CFU
Yeast/ Mold cfu/gm	<10 CFU
Coliforms	Absent
E.coli cfu/gm	Absent

RASPURI MANGO PULP

Specifications
Brix Corrected at 20⁰ C (B)	16
pH	3.60 – 4.20
Acidity (%)	0.5 – 1.0
Color	Reddish yellow
Black Specs per 10 gm	3 max
Brown Specs per 10 gm	10 max
Flavor	Characteristic of Good Fruit
Appearance	Homogenous
Taste	Characteristic of Raspuri
Consistency (Cm/30 Sec by Bostwick at 20⁰ C)	14
TCC cfu/gm	<10 CFU
Yeast/ Mold cfu/gm	<10 CFU
Coliforms	Absent
E.coli cfu/gm	Absent

TOTAPURI MANGO PULP

Specifications
Brix Corrected at 20⁰ C (B)	14
pH	3.60 – 4.20
Acidity (%)	0.45-0.65
Color	Yellow
Black Specs per 10 gm	3 max
Brown Specs per 10 gm	10 max
Flavor	Characteristic of Good Fruit
Appearance	Homogenous
Taste	Characteristic of Totapuri
Consistency (Cm/30 Sec by Bostwick at 20⁰C)	12
TCC cfu/gm	<10 CFU
Yeast/ Mold cfu/gm	<10 CFU
Coliforms	Absent
E.coli cfu/gm	Absent

GREEN MANGO PULP

Specifications
Brix Corrected at 20⁰ C (B)	9
pH	3.60 – 4.20
Acidity (%)	1.95 - 2.0
Color
Black Specs per 10 gm
Brown Specs per 10 gm	10 max
Flavor	Characteristic of Good Fruit
Appearance	Homogenous
Taste	Characteristic of Green mango
Consistency (Cm/30 Sec by Bostwick at 20⁰ C)	12
TCC cfu/gm	<10 CFU
Yeast/ Mold cfu/gm	<10 CFU
Coliforms	Absent
E.coli cfu/gm	Absent

GUAVA PULP

Specifications
Brix Corrected at 20⁰ C (B)	9
pH	3.60 – 4.20
Acidity (%)	0.45-0.65
Color	Creamy white
Black Specs per 10 gm	Nil
Brown Specs per 10 gm	10 max
Flavor	Characteristic of Good Fruit
Appearance	Homogenous
Taste	Characteristic of guava
Consistency (Cm/30 Sec by Bostwick at 20⁰ C)	12
TCC cfu/gm	<10 CFU
Yeast/ Mold cfu/gm	<10 CFU
Coliforms	Absent
E.coli cfu/gm	Absent