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Totapuri Mango Pulp Analysis


Physical, Chemical & Organoleptic Analysis

1ColourBright Yellow Colour
2FlavourTypical Ripe Totapuri Mango fruit
3TasteWholesome and Characteristic of Totapuri Fruit
5Brix at 20 Deg. CMin 14 Deg Brix
6Tritable Acidity % as CA0.45 - 0.80
7PH at 20 Deg. CMax 4.0
8Consistency (Cm/30 sec)Max 12 Cms/30 sec
9Black Specks / 10 gmNil
10Brown Specks / 10 gmMax 10/10 gms

Microbiological Analysis

1Total Viable Count(CFU/gm)<10
2Yeast & Mold (CFU/gm)<10
3Coliform (CFU/gm)NIL
4E coli (CFU/gm)NIL

The Product is "Commercially Sterile", free from pathogenic micro organisms,
added sugar, dyestuff, synthetic flavour, stabilizers and fit for human consumption