Alphonso Mango Pulp,India PINKI FRESH FRUIT price supplier

Mango Pulp is obtained by processing them mechanically under hygienic conditions from sound, ripe mangoes (Magnifera indica Ancardiaceae). The soluble solid contents of mango pulp, before concentration should not be less than 15% m/m, as determined by refractometer at 20°C, uncorrected for acidity and read as Brix in the international Sucrose scale. The pulp is strained free from peels,stones,coarse parts and other impurities.

Composition
%TSS B* 20°C : 16.0 - 17.0
%Acidity (as Citric acid) : 0.70 - 0.85
pH : <4
Consistency : 10cms / 30sec at Bost

Organoleptic
Colour : Orange Yellow
Taste : Wholesome & Characteristic
Appearance : Homogeneous &Free flowing
Flavour : Sweet and tart, very remotely comparable with peach. A typical fresh puree from well-ripened Alphonso, free from cooked flavour and off-flavours of any kind.

Microbiology
Total plate count /ml : 50CFU
Yeast /ml : 10CFU
Mould /ml : 10CFU
E coli : Absent
Coliform : Absent

Packaging
Product is packed in 220 ltrs. Aseptic bag in drum using a polyliner. Net wt 215Kg+1Kg
Product is also available in 3.1 / 5.25 KG Cans
Loadability
80 Drums / 1FCL
Uses
It's a base product for the Fruit juice, Nectar, Baby Food , Jams, Yogurt etc.