The pH value of the pulp is 3.5 to 4.3 and contains no additives or pesticide residue. The color is golden yellow and the taste is of typical kesar mango. The pulp we supply is free from the impurities like skin shreds and black and brown particles.

Physio-Chemical Specification :

Parameters Value
Total Soluble Solid (TSS) Minimum 16 Brix at 20° C
Acidity (as citric acid) 0.4 – 0.6 % W/W
pH Value 3.5 to 4.3
Color Golden Yellow
Taste Typical to Kesar Mango
Other Free from Foreign Matter
Black Specks Count 5 per 100 gm maximum
Brown Specks Count 20 per 100 gm maximum
Viscosity Minimum 2000 cps at 25° C
Preservative None
Ascorbic Acid Natural
Pesticide Residue As per Food and Drug Administration Guideline

Microbiological Specification :

Parameters Value
Yeast Nil or maximum
Mold Maximum
Total Plate Count (TPC) Maximum
E. Coli None
Coliform None
Salmonella None

Packaging and Storage :

Shelf Life & Storage of 18 months at normal ambient condition. Store in cool condition and avoid direct sunlight. Ideal storage temperature 4 – 8° C