Our Mango Pulp is a natural product derived from a gentle process of pulping and pasteurization. The rich colour, flavor, aroma and taste of this delicious Indian Fruit is retained by careful selection and delicate handling of the fruit. Controlled ripening is followed by “High Temperature Short Time” pasteurization and then rapidly cooled and packed in consumer and bulk packs.

Specification

Alphanso Mango Pulp

Totapuri Mango Pulp

Brix

Min. 15º at 20º C

Min. 14º at 20º C

Acidity as Citric Acid

0.5 – 0.8%

0.45 – 0.65%

Colour / Appearance

Golden Yellow

Golden Yellow

Flavor

Characteristic of natural ripe Alphanso Mango Pulp. No off flavor, odour, flat, flat / metallic taste will be present.

Characteristic of natural ripe Totapuri Mango Pulp. No off flavor, odour, flat/ metallic taste will be present.

Pulping

Will pass through 1/32 inches mesh size

Will pass through 1/32 inches mesh size

Impurities

Maximum 5 specs per 10 gm. Black speck / peel part will not be present

Maximum 5 specs per 10 gm. Black speck / peel part will not be present

Vacuum

Minimum 6 inches of Hg

Minimum 6 inches of Hg

Viscosity

(10 ± 1 ) cm by Bostwick Consistometer – 30 sec at 20º C

(10 ± 1 ) cm by Bostwick Consistometer – 30 sec at 20º C

Microbiological Count

Yeast- Nil, Mold < 10 cfu, Total Count < 10 cfu

Yeast- Nil, Mold < 10 cfu, Total Count < 10 cfu

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