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 pulp is strained free from peels,stones,coarse parts of mango and other impurities.

ChemicalContent %TSS B* 20°C 14.0 %Acidity (as Citricacid) 0.5 pH <4 Consistency 12cms/30sec at Bost wick.

Organoleptic Colour Golden 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 /ml <10CFU Mould /ml <10CFU E coli Absent Coliform Absent

Packaging Product is packed in 220 lits. 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.