Fresh-Squeezed Alphonso Mango Pulp, Certification : FSSAI, ISO 22000

commodity : grade "a" mango pulp

physical & chemical specifications :

refractometric brix @ 20 deg. Cel. : min 16

acidity as % anhyd. Cetric acid : 0.45 - 0.80

ph as natural : 3.50 - 4.00, consistency - bostwick : 8 - 12

brix - acid ratio : 37 - 50, specific gravity : 1.061

black specks / 10 gm : nil, brown specks / 10 gm : nmt 10

added sugar / other additives : nil

micobiological specifications :

total plate count cfu / gm : < 10

yeast & mould count cfu / gm : < 10

coliform count cfu / gm : absent

e.coil : absent

organoleptic specifications : 

colour : yellowish orange

flavour & aroma : typical alphonso mango

taste : typical ripe alphonso mango 

appearance : homogenous, no foreign matter

shelf life : 18 months at 10 deg cent. Storage