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Alphonso Mango Pulp / Purees

Specifications
	Product Description
	Composition
	Organoleptic
	Microbiology
	Packaging
	Loadability
	Uses

Seasons Chart
JAN	FEB	MAR	APR

MAY	JUN	JUL	AUG

SEP	OCT	NOV	DEC

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Mango >> Raspuri >> Totapuri >> Pulp >> Concentrate >> Alphonso >> Guava >> White >> White Pulp >> Pink Pulp >> Pomegranate

Product Description

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 Citricacid)	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.

Microbilology

Total plate count /ml	<50CFU</td>
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.

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