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Fruit Pulp

Our offered Product range includes Red Papaya Pulp, Pink Guava Pulp, Yellow Papaya Pulp, Totapuri Mango Pulp and Alphonso Mango Pulp.

Red Papaya Pulp

  • Min. Order (MOQ) 1 Container
  • Usage Characteristics Of Sound Ripened red Papaya Fruit Taste Without foul Taste.
  • Appearance Uniform and Homogeneous Uniform pulp
  • Flavour Characteristic of Sound Ripened Red Papaya Fruit Without Foul flavour
  • Brix Min. 9°
  • Acidity 0.40 to 0.6%
  • PH at 20°C 3.5 to 4.2
  • Consistency Max. 12.0Cm/30 sec.(Bostwick at 20°C) or Min. 30 sec. In Ford cup No.8
  • Black & Browns  Specks Max. 15No. Per 10gms. Free From Foreign specks.
  • Total Plate Count <10 CFU Per Gram
  • Yeast and Mold < 10 CFU Per Gram
  • E.Coli &amp;amp; Coliform Absent
  • TAB Absent
We offer premium Red Papaya Pulp that embodies the characteristics of sound ripened red papaya fruit without any foul taste or flavor. Our pulp boasts a uniform and homogeneous texture, with a minimum Brix level of 9 and acidity ranging from 0.40 to 0.6%. The pH at 20C falls between 3.5 to 4.2, ensuring optimal freshness. With a maximum consistency of 12.0cm/30 sec, our pulp is free from black & brown specks, with a maximum of 15 specks per 10gms. It also maintains a low Total Plate Count and yeast/mold presence, making it a top choice for manufacturers, exporters, and suppliers.
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Pink Guava Pulp

  • Min. Order (MOQ) 1 Container
  • Usage Characteristics of Sound Natural pink Guava Fruit Taste Without foul Taste.
  • Appearance Uniform and Homogeneous Uniform pulp Slightly Thick Free from Grit and Exteriors Matter.
  • Flavour Characteristic of Sound natural ripened Pink Guava Flavour with Out Foul Flavour.
  • Brix Min. 9°
  • Acidity 0.40 to 0.6%
  • PH at 20°C 3.5 to 4.1
  • Consistency <12.0Cm/30 sec. (Bostwick at 20°C) or Min. 30 sec. In Ford cup No.8
  • Grit Grit or Without Grit as per Buyer's Specifications 
  • Black & Browns  Specks Max. 10no. per 10 Gms. Free from Foreign Specks
  • Total Plate Count <10 CFU Per Gram
  • Yeast and Mold < 10 CFU Per Gram
  • E.Coli & Coliform Absent
  • TAB Absent
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Yellow Papaya Pulp

  • Min. Order (MOQ) 1 Container
  • Usage Characteristics of Sound Ripened yellow Papaya Fruit Taste Without Foul Taste.
  • Appearance Uniform and Homogeneous Uniform pulp
  • Flavour Characteristic of Sound Ripened yellow Papaya Fruit Without Foul flavour.
  • Brix Min. 9°
  • Acidity 0.40 to 0.6%
  • PH at 20°C 3.5 to 4.2
  • Consistency 8.0 - 12.0Cm/30 sec.(Bostwick at 20°C) or Min. 25 sec. In Ford cup No.8
  • Black & Browns  Specks Max. 10No. Per 10gms. Free From Foreign specks.
  • Total Plate Count <10 CFU Per Gram
  • Yeast and Mold < 10 CFU Per Gram
  • E.Coli & Coliform Absent
  • TAB Absent
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Totapuri Mango Pulp

  • Min. Order (MOQ) 1 Container
  • Packaging Type Plastic Pouch
  • Appearance Uniform and Homogeneous Uniform Pulp Slightly Thick Free from Exteriors Matter.
  • Flavour Characteristic of Sound natural ripened Totapuri Mango Flavour with Out Foul Odor.
  • Taste Characteristics of Sound Natural ripened Totapuri Mango Fruit Taste Without foul Taste.
  • Brix Min. 14°
  • Acidity 0.4 to 0.6%
  • PH at 20°C 3.60 to 4.20
  • Consistency <12.0Cm/30 sec.(Bostwick at 20°C) or Min. 30 sec. In Ford cup No.8
  • Black &amp; Browns  Specks Max. 10No. Per 10 gms. Free From Foreign specks.
  • Total Plate Count <10 CFU Per Gram
  • Yeast and Mold < 10 CFU Per Gram
  • E.Coli &amp; Coliform Absent
  • TAB Absent
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Alphonso Mango Pulp

  • Min. Order (MOQ) 1 Container
  • Usage Characteristics of Sound Natural ripened Alphonso Mango Fruit taste Without foul Taste.
  • Appearance Uniform and Homogeneous Uniform pulp Slightly Thick Free from Exteriors Matter.
  • Flavour Characteristic of Sound  Natural ripened Alphonso Mango Flavour with Out Foul Flavour.
  • Brix Min. 16°
  • Acidity 0.45 to 0.8%
  • PH at 20°C 3.60 to 4.20
  • Consistency <12.0cm/30 Sec.(bostwick At  20°c) or Min. 30 Sec. in Ford Cup no.8
  • Black &amp; Browns  Specks Max. 10no. per 10 Gms. Free from Foreign Specks
  • Total Plate Count <10 CFU Per Gram
  • Yeast and Mold < 10 CFU Per Gram
  • E.Coli &amp; Coliform Absent
  • TAB Absent
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White Guava Pulp

  • Min. Order (MOQ) 1 Container
  • Usage Characteristics Of Sound Natural white Guava Fruit Taste Without foul Taste.
  • Appearance Uniform and Homogeneous Uniform Pulp Slightly Thick Free from Grit and Exteriors Matter.
  • Flavour Characteristic of Sound natural ripened White Guava Flavour with Out Foul Flavour.
  • Brix Min. 9°
  • Acidity 0.40 to 0.6%
  • PH at 20°C 3.5 to 4.1
  • Consistency <12.0Cm/30 sec.(Bostwick at 20°C) or Min. 30 sec. In Ford cup No.8
  • Grit Grit or without Grit as per Buyer's Specifications.
  • Black &amp; Browns  Specks Max. 10No. Per 10 gms. Free From Foreign specks.
  • Total Plate Count <10 CFU Per Gram
  • Yeast and Mold < 10 CFU Per Gram
  • E.Coli &amp; Coliform Absent
  • TAB Absent
We provide premium White Guava Pulp that boasts the characteristic taste of natural white guava fruit without any foul taste. Our pulp features a uniform and homogeneous texture, slightly thick, and free from grit and exterior matter. The flavor is true to sound natural ripened white guava, free from any foul flavor. With a minimum Brix level of 9, acidity ranging from 0.40 to 0.6%, and a pH of 3.5 to 4.1, our pulp guarantees quality. It has a consistency of <12.0 cm/30 sec. and is available with or without grit as per buyer's specifications. Our product is meticulously processed to ensure a maximum of 10 black & brown specks per 10 gms, free from foreign specks. Total Plate Count is maintained at <10 CFU per gram. As a trusted Manufacturer, Exporter, and Supplier, we offer top-notch White Guava Pulp for your culinary needs.
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