Totapuri Mango Pulp

We offer the best quality Totapuri Mango Pulp in the international market. Our Pure Totapuri Mango Pulp is sweet, delicious, and delectable in taste. We use superior Totapuri mangoes in their processing. The pulp is hygienic to eat as it is processed in the disinfected environment of our unit. Additionally, we are one of the foremost Natural Totapuri Mango Pulp Manufacturers in India. PropertiesProductAseptic Totapuri Mango Puree (Natural)VarietyTotapuri Variety of Karnataka OriginOriginIndiaDescriptionFully ripened totapuri mangoes are pulped, heated, cooled and filled aseptically ensuring commercial sterliityParameterResultPhysico - ChemicalRefractometric Brix @ 20 Dec. C14 to 16Acidity As Anhydrus Citric Acid ( % )0.52 to 0.65pHLess than 4Consistency - Bostwick @ 25 Deg. C ( cms / 30 Sec)9 to 14Black Speck / 100 gmsNMT 100Brown Speck / 100 gmsNMT 100MicrobiologicalTotal Plate Count ( CFU / gm)NMT 10Yeast & Mould Count ( CFU / gm)NMT 10Coliform & E.Coli Count ( CFU / gm)AbsentOrganolepticColourGolden YellowFlavour & AromaCharacteristic Ripe Totapuri Flavour, free from off flavourAppearanceHomogeneous, No Foreign MatterAdditives & PreservativesFree from Sugar, Preservatives & PigmentsPackingNet 215 Kgs / drum Aseptic bag in open top Steel Drums.StorageRecommended Storage 20 to 25 Deg. CSelf lifeAt above temp. 24 months from manuf. Date SpecificationsCharacteristicsDetailsNet. Wt. 3.1kgMin.3.1 kgVacuumMin.10HgHead spaceLess than 16 mmAppearance
a. Colour
b. Appearance
c. Flavour
Yellowish Orange colour.
Pulpy Golden yellow colour. Homogeneous free from any Foreign particles.
Characteristics of Totapuri Organic/Inorganic Extraneous MaterialNilChemical
a. pH
b. Acidity
c. TSS
d. Brown specs
e. Black specs
3.8 to 4.6
0.38 - 0.55
Min 14 Deg. Brix
04/10gm
02/10gm Microbiological
a. TPC
b. Yeast & mold