Product Description Mango Pulp is obtained by mechanical process under hygienic conditions from sound , ripe mango (Magnifera indica + Ancardiaceae ). The soluble solid contents of mango pulp before concentration should not be less than 12% m/m as determined by refractometer at 20°C , uncorrected for acidity and read as Brix in the international Sucrose Scales. The concentrate is strained free from peels,stones,coarse parts of mango and other impurities.

ChemicalContent %TSS B* 20°C 28°Bx %Acidity (as Citricacid) 1.0 pH <4 Consistency 4.0 -6.0cms/30sec at Bost wick.

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

Microbilology Total plate count /ml <50CFU Yeast 1ml <10 Mould 1ml <10 E coli 1ml Absent Coliform 1ml Absent

Packaging : Product is packed in 220 lits. Aseptic bag in drum using a polyliner. Net wt 222Kg+1Kg

Loadability 80Drums / 1FCL

Uses It's a base product for the Fruit juice Nectar, Baby Food , Jams, Flavoured Yogurt etc.