Alphonso Mango Pulp is prepared from selected varieties of Alphonso Mango Fruit. Fully Ripened Mango fruits are washed, blanched, pulped, deseeded, centrifuged, homogenized, thermally processed and aseptically filled maintaining sterility.


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 flavor and aroma of the fruit is retained in the final product.

PARAMETER GROUP RANGE VALUE
PACKING INFORMATION
Aseptic Bag in Steel Drums – Net 215 Kgs -
3.10 Kgs A – 10 OTS Cans X 6Nos X1 Carton – 18.600 Kgs Nett -
PHYSICAL & CHEMICAL
Refractometric Brix @ 20 Deg Cel Min 16 Brix
Acidity As % Anhyd. Citric Acid 0.60-0.80%
pH As Natural 3.6-4.0
Consistency – Bostwick 6-10 cms/30 secs
Brix – Acid Ratio 37-50
Black Specks / 10 gm -
Brown Specks / 10 gm < 5
Specific Gravity 1.061
ORGANOLEPTIC
Colour Yellowish Orange
Flavour & Aroma Typical Desert Quality Alphonso Mango
Taste Characteristics of Typical Ripe Alphonso Mango
Appearance Homogenous No Foreign Matter
MICROBIOLOGICAL PARAMETERS
Total Plate Count cfu/gm < 10
Yeast & Mould count cfu/gm < 10
Coliform Count cfu / gm Absent
Pathogens cfu / gm Absent