
Product Specifications
Physical, Chemical and Organoleptic Characteristics
| Brix (at 20°C) | 25-26°Brix |
| Acidity (% as Citric Acid) | 0.70-1.02% |
| PH | 3.90-3.97 |
| Consistency | 3.5-4.0cm/30sec |
| Sieve Size | Passes Through 0.7mm Sieve |
| Pesticide Residue | Absent |
| Additives | Nil |
| Color | Orangish Red |
| Taste | Wholesome and Characteristic of Red Papaya |
| Flavour | Characteristic and Prominent Flavour |
| Appearance | Uniform, Homogenous, Smooth |
Microbial Characteristics
| TPC | <10 CFU/g |
| Yeast Count | <10 CFU/g |
| Mould Count | <10 CFU/g |
| Coliforms | Nil |
| Pathogen | Nil |
| E.coli | Nil |
Company Information
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