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Member Since 3 Years
Nature of Business Manufacturer Year of Establishment 2022Ask for more detail from the seller
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| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Color | - | Characteristic yellow | |
| Flavor | - | Typical of Totapuri mango, free from off-flavors | |
| Texture | - | Smooth, free from fibrous material | |
| Foreign Matter | % | Nil | |
| Consistency (Bostwick at 20°C) | cm/30 sec | May-15 | |
| pH | - | 3.2 - 4.0 | |
| Brix | °Brix | Min 14° | |
| Acidity (as citric acid) | % | 0.3 - 1.0 | |
| (B) CHEMICAL PARAMETERS: | |||
| Parameter | Unit | Standard | |
| Total Soluble Solids (TSS) | °Brix | Min 14° | |
| Acidity (as citric acid) | % | 0.3 - 1.0 | |
| pH | - | 3.2 - 4.0 | |
| Total Sugars | % | Min 10% | |
| Reducing Sugars | % | Max 5% | |
| Non-reducing Sugars | % | Max 5% | |
| Ascorbic Acid | mg/100g | Min 20 | |
| Preservatives (if added) | - | As per FSSAI limits | |
| Heavy Metals | ppm | As per FSSAI limits | |
| Pesticide Residues | ppm | As per FSSAI limits | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Parameter | Unit | Standard | |
| Total Plate Count (TPC) | CFU/g | Max 10^5 | |
| Yeast and Mold Count | CFU/g | Max 10^4 | |
| Coliforms | MPN/g | Max 10 | |
| E. coli | MPN/g | Absent in 0.1g | |
| Salmonella | - | Absent in 25g | |
| Staphylococcus aureus | CFU/g | Absent in 0.1g | |
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