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Fruit Pulp

Leading Manufacturer, Supplier & Retailer of Mango Pulp.

Mango Pulp

These mangoes are large in size and golden yellow in colour. It is oblong in shape and has a prominent beak-like pointed end. These mangoes vary in length but are generally about 7 inches long. The skin of the fruit is usually thick and the colour can vary from green to yellow.

Attribute Alphonso Mango Totapuri Mango
Appearance Uniform, homogeneous, smooth, free from fibres and any foreign matter Uniform, homogeneous, smooth, free from fibers and any foreign matter
Aroma and Flavor Prominent aroma of natural ripe Alphonso Mangoes, free from any fermented & off-flavor, and scorched or caramelised flavor. Prominent aroma of natural ripe Totapuri Mango, free from any fermented & off flavor and scorched or caramelised flavor.
Taste Typical sweet acidic taste of natural ripe Alphonso Mango. Typical sweet and sour acidic taste of natural ripe Totapuri Mango.
Color Golden yellow Bright Yellow, Green
Physical Characteristics Brix @ 20ºC: 16º Min
Acidity: 0.60 to 1.20 (As % anhydrous citric acid W/W)
pH @ 20ºC: 3.60 to 4.20
Consistency @ 20° C: 6 – 12 cm / 30 Sec (Bostwick)
Black Specks: Brown Specks: < 5 no per 10 gms.
Brix @ 20ºC: 14º Min
Acidity: 0.45 to 0.70 (As % anhydrous citric acid W/W)
pH @ 20ºC: 3.60 to 4.20
Consistency@ 20° C: 7 – 12 cm / 30 Sec (Bostwick)
Black Specks: < 3 no per 10 gms
Brown Specks: < 5 no per 10 Gms
Microbiological Standards: otal Plate Count : <10 CFU per gram. 
Yeast and Mould Count: <10 CFU per gram
Coliform: Absent per gram 
Pathogens: Absent per gram 
"Commercially sterile", free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption.
Total Plate Count: <10 CFU per gram.
Yeast and Mould Count: <10 CFU per gram
Coliform: Absent per gram
Pathogens: Absent per gram
"Commercially sterile", free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption.

















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