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Fruit Pulp
Leading Manufacturers, Exporters and Wholesaler of Alphonso Mango Pulp, Totapuri Mango Pulp, Pink Guava Pulp, White Guava Pulp, Red Papaya Pulp, Tomato Puree and Yellow Papaya Pulp from Chittoor.
| Business Type | Manufacturer, Exporter, Supplier |
| Appearance | Uniform and Homogeneous Uniform pulp Slightly Thick Free from Exteriors Matter. |
| Flavour | Characteristic of Sound Natural ripened Alphonso Mango Flavour with Out Foul Flavour. |
| Taste | Characteristics of Sound Natural ripened Alphonso Mango Fruit taste Without foul Taste. |
| Brix | Min. 16° |
| Color | Golden Yellow to Orange Yellow |
| Acidity | 0.45 to 0.8% |
| PH at 20°C | 3.60 to 4.20 |
| Consistency | <12.0cm/30 Sec.(bostwick At 20°c) or Min. 30 Sec. in Ford Cup no.8 |
| Black & Browns Specks | Max. 10no. per 10 Gms. Free from Foreign Specks |
| Total Plate Count | <10 CFU Per Gram |
| Yeast and Mold | < 10 CFU Per Gram |
| E.Coli & Coliform | Absent |
| TAB | Absent |
| Business Type | Manufacturer, Exporter, Supplier |
| Appearance | Uniform and Homogeneous Uniform Pulp Slightly Thick Free from Exteriors Matter. |
| Flavour | Characteristic of Sound natural ripened Totapuri Mango Flavour with Out Foul Odor. |
| Taste | Characteristics of Sound Natural ripened Totapuri Mango Fruit Taste Without foul Taste. |
| Brix | Min. 14° |
| Color | Yellow to Golden Yellow |
| Acidity | 0.4 to 0.6% |
| PH at 20°C | 3.60 to 4.20 |
| Consistency | <12.0Cm/30 sec.(Bostwick at 20°C) or Min. 30 sec. In Ford cup No.8 |
| Black & Browns Specks | Max. 10No. Per 10 gms. Free From Foreign specks. |
| Total Plate Count | <10 CFU Per Gram |
| Yeast and Mold | < 10 CFU Per Gram |
| E.Coli & Coliform | Absent |
| TAB | Absent |
| Business Type | Manufacturer, Exporter, Supplier |
| Appearance | Uniform and Homogeneous Uniform pulp Slightly Thick Free from Grit and Exteriors Matter. |
| Flavour | Characteristic of Sound natural ripened Pink Guava Flavour with Out Foul Flavour. |
| Taste | Characteristics of Sound Natural pink Guava Fruit Taste Without foul Taste. |
| Brix | Min. 9° |
| Color | Pink to Dark Pink |
| Acidity | 0.40 to 0.6% |
| PH at 20°C | 3.5 to 4.1 |
| Consistency | <12.0Cm/30 sec. (Bostwick at 20°C) or Min. 30 sec. In Ford cup No.8 |
| Grit | Grit or Without Grit as per Buyer's Specifications |
| Black & Browns Specks | Max. 10no. per 10 Gms. Free from Foreign Specks |
| Total Plate Count | <10 CFU Per Gram |
| Yeast and Mold | < 10 CFU Per Gram |
| E.Coli & Coliform | Absent |
| TAB | Absent |
| Business Type | Manufacturer, Exporter, Supplier |
| Color | Creamy White |
| Taste | Characteristics Of Sound Natural white Guava Fruit Taste Without foul Taste. |
| Appearance | Uniform and Homogeneous Uniform Pulp Slightly Thick Free from Grit and Exteriors Matter. |
| Flavour | Characteristic of Sound natural ripened White Guava Flavour with Out Foul Flavour. |
| Brix | Min. 9° |
| Acidity | 0.40 to 0.6% |
| PH at 20°C | 3.5 to 4.1 |
| Consistency | <12.0Cm/30 sec.(Bostwick at 20°C) or Min. 30 sec. In Ford cup No.8 |
| Grit | Grit or without Grit as per Buyer's Specifications. |
| Black & Browns Specks | Max. 10No. Per 10 gms. Free From Foreign specks. |
| Total Plate Count | <10 CFU Per Gram |
| Yeast and Mold | < 10 CFU Per Gram |
| E.Coli & Coliform | Absent |
| TAB | Absent |
| Business Type | Manufacturer, Exporter, Supplier |
| Appearance | Uniform and Homogeneous Uniform pulp |
| Flavour | Characteristic of Sound Ripened Red Papaya Fruit Without Foul flavour |
| Taste | Characteristics of Sound Ripened red Papaya Fruit Taste Without foul Taste. |
| Brix | Min. 9° |
| Color | Orange to Red |
| Acidity | 0.40 to 0.6% |
| PH at 20°C | 3.5 to 4.2 |
| Consistency | Max. 12.0Cm/30 sec.(Bostwick at 20°C) or Min. 30 sec. In Ford cup No.8 |
| Black & Browns Specks | Max. 15No. Per 10gms. Free From Foreign specks. |
| Total Plate Count | <10 CFU Per Gram |
| Yeast and Mold | < 10 CFU Per Gram |
| E.Coli & Coliform | Absent |
| TAB | Absent |
| Business Type | Manufacturer, Exporter, Supplier |
| Application | Cooking, Snacks |
| Form | Paste |
| Preservative Type | No Preservatives Added |
| Storage Instruction | Store In Cool And Dry Place |
| Country of Origin | India |
| Appearance | Uniform and Homogeneous Uniform thick Paste Free from Exteriors Matter. |
| Flavour | Characteristic of Sound natural ripened Tomato Flavour Without Foul Odor. |
| Taste | Characteristics of Sound Natural ripened Tomato Taste Without foul Taste. |
| Brix | 28° to 30° |
| Colour | Bright Red |
| Acidity | Min 2% |
| PH at 20°C | 3.60 to 4.20 |
| Consistency | <7,5 Cm/30 sec at 12° Brix (Bostwick at 20°c) |
| Black &amp; Browns Specks | Max. 10No. Per 10 gms. Free From Foreign specks. |
| Total Plate Count | <10 CFU Per Gram |
| Yeast and Mold | < 10 CFU Per Gram |
| E.Coli &amp; Coliform | Absent |
| TAB | Absent |
| Business Type | Manufacturer, Exporter, Supplier |
| Appearance | Uniform and Homogeneous Uniform pulp |
| Flavour | Characteristic of Sound Ripened yellow Papaya Fruit Without Foul flavour. |
| Taste | Characteristics of Sound Ripened yellow Papaya Fruit Taste Without Foul Taste. |
| Brix | Min. 9° |
| Color | Yellow to Golden Yellow |
| Acidity | 0.40 to 0.6% |
| PH at 20°C | 3.5 to 4.2 |
| Consistency | 8.0 - 12.0Cm/30 sec.(Bostwick at 20°C) or Min. 25 sec. In Ford cup No.8 |
| Black & Browns Specks | Max. 10No. Per 10gms. Free From Foreign specks. |
| Total Plate Count | <10 CFU Per Gram |
| Yeast and Mold | < 10 CFU Per Gram |
| E.Coli & Coliform | Absent |
| TAB | Absent |
