Mango Pulp/Concentrate is made from select variety mangoes, ripened under controlled atmospheric conditions. The preparation process includes cutting, de-stoning, refining and packing. In case of aseptic product the pulp is sterilized and packed in aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. The process ensures that the natural flavour, color and aroma of the fruit is retained in the final product.

Varieties
The Pulp/Concentrates are made from the following varieties of mangoes- Alphonso, Totapuri, Kesar,Raspuri.

Application
Mango Pulp/Concentrate is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese and various other kinds of beverages. It can also be used in puddings, bakery fillings, fruit meals for children and flavours for food industry, and also to make the most delicious ice creams, yoghurt and confectionery.

Specifications

PRODUCT

TSS (°BRIX)

ACIDITY (% as C.A.)

pH

VISCOCITY (Brookfield)

TOTAL PLATE COUNT

YEAST & MOULD

ALPHONSO PULP

Min 16°

Max 0.90%

3.6 - 4.0

Min.4000cps
at20°C 
16° Brix

Max. 20/GM

Max. 20/GM

ALPHONSO CONC

Min °

Max %

3.6 - 4.2

 

Max. 50/GM

Max. 50/GM

TOTAPURI PULP

Min 14°

Max 0.70%

3.6 - 4.2

Min.4000cps
at20°C 
14° Brix

Max. 20/GM

Max. 50/GM

TOTAPURI CONC

Min 28°

Max 1.30%

3.6 - 4.2

Min.12000cps
at20°C 
28 ° Brix

Max. 20/GM

Max. 20/GM

KESAR PULP

Min 15°

Max 0.70%

3.6 - 4.2

Min.4000cps
at20°C 
15 °Brix

Max. 20/GM

Max. 20/GM

RASPURI PULP

Min 14°

Max 0.60%

3.6 - 4.2

Min.3000cps
at20°C 
14 °Brix

Max. 20/GM

Max. 20/GM


Microbiological Status
All Mango Pulp/Concentrate is free from any pathogenic bacteria. Aseptic and canned product is commercially sterile.

Packaging
The Mango Pulp/Concentrate is packed in aseptic bags of 55-gallon capacity in open top steel drums. Canned product is packed in A-10 size can and hermetically sealed and retorted. Six cans are packed in a single 5 ply carton provided with separators.

Weight Per Pack

Gross Wt.( in Kg.)

Net Wt. (in Kg.)

Aseptic pulp pack in 55 gallon

235

215

Canned pulp in carton

21

18.6


Mango Pulp should be stored at ambient temperature preferably below 25 degree Celsius and not below 4 degree Celsius. Higher temperature and sunlight should be avoided to enhance shelf life.

Shelf life
Best before 12 months from the date of manufacture.

These are our basic specifications , however customer specific requirements such as blends of varieties of mango or any other specifications can be altered.