Contact Us

Commercial Overseas Trade

9, 6th Street, Johannesburg, South Africa

Mobile : +27-732093518

Phone : +27-110787251

E-mail : commercialoverseastrade@gmail.com


Mango Pulp

Mango Pulp

We are associated with a team of quality analysts who hold years of experience in this domain and conduct strict quality checks to ensure high quality of raw material as well as finished products. Clients can stay rest assured for undamaged delivery of the products as we strictly use only quality packaging material. Thus, we make sure that the products are 100% safe from the destructing factors. Our Mango Pulp has a naturally sweet taste and is largely used in making different types of desserts.



Specification

Attribute Alphonso Mango Totapuri Mango
Appearance Uniform, homogeneous, smooth, free from fibres and any foreign matter Uniform, homogeneous, smooth, free from fibers and any foreign matter
Aroma and Flavor Prominent aroma of natural ripe Alphonso Mangoes, free from any fermented & off-flavor, and scorched or caramelised flavor. Prominent aroma of natural ripe Totapuri Mango, free from any fermented & off flavor and scorched or caramelised flavor.
Taste Typical sweet acidic taste of natural ripe Alphonso Mango. Typical sweet and sour acidic taste of natural ripe Totapuri Mango.
Color Golden yellow Bright Yellow, Green
Physical Characteristics Brix @ 20oC: 16º Min
Acidity: 0.60 to 1.20 (As % anhydrous citric acid W/W)
pH @ 20oC: 3.60 to 4.20
Consistency @ 20oC: 6 – 12 cm / 30 Sec (Bostwick)
Black Specks: Brown Specks: < 5 no per 10 gms.
Brix @ 20oC: 14º Min
Acidity: 0.45 to 0.70 (As % anhydrous citric acid W/W)
pH @ 20oC: 3.60 to 4.20
Consistency@ 20o C: 7 – 12 cm / 30 Sec (Bostwick)
Black Specks: < 3 no per 10 gms
Brown Specks: < 5 no per 10 Gms
Microbiological Standards Total Plate Count : <10 CFU per gram.
Yeast and Mould Count: <10 CFU per gram
Coliform: Absent per gram
Pathogens: Absent per gram
"Commercially sterile", free from bacillus, osomophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption.
Total Plate Count: <10 CFU per gram.
Yeast and Mould Count: <10 CFU per gram
Coliform: Absent per gram
Pathogens: Absent per gram
"Commercially sterile", free from bacillus, osomophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption.