Fruit Pulps
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Leading Manufacturers, Exporters, Wholesaler and Trader of Green Apple Pulp, Guava Pulp, Kesar Mango Pulp, Litchi Pulp, Papaya Pulp, Peach Pulp, Pineapple Pulp and Totapuri Mango Pulp from Delhi.
/ Kilogram
20000 Kilogram (MOQ)
S.No. Test/Parameter Limit/Standard Remark
Colour
characteristic pink to white hue, free from any discoloration
Flavour
Typical of guava without any of flavour
viscosity
700 to 2000 centipoise (cP)
Density
1.02 to 1.05 g/cm³.
odor
fresh, sweet guava aroma,
consistency
Uniform
Ice Crystals
Absence
Read More...
/ Kilogram
20 Kilogram (MOQ)
S.No. Test/Parameter Limit/Standard Remark
Parameter
Unit
Standard
Color
-
Characteristic yellow
Flavor
-
Typical of Totapuri mango, free from off-flavors
Texture
-
Smooth, free from fibrous material
Foreign Matter
%
Nil
Consistency (Bostwick at 20°C)
cm/30 sec
May-15
pH
-
3.2 - 4.0
Brix
°Brix
Min 14°
Acidity (as citric acid)
%
0.3 - 1.0
(B) CHEMICAL PARAMETERS:
Parameter
Unit
Standard
Total Soluble Solids (TSS)
°Brix
Min 14°
Acidity (as citric acid)
%
0.3 - 1.0
pH
-
3.2 - 4.0
Total Sugars
%
Min 10%
Reducing Sugars
%
Max 5%
Non-reducing Sugars
%
Max 5%
Ascorbic Acid
mg/100g
Min 20
Preservatives (if added)
-
As per FSSAI limits
Heavy Metals
ppm
As per FSSAI limits
Pesticide Residues
ppm
As per FSSAI limits
(C) MICROBIOLOGICAL ANALYSIS:
Parameter
Unit
Standard
Total Plate Count (TPC)
CFU/g
Max 10^5
Yeast and Mold Count
CFU/g
Max 10^4
Coliforms
MPN/g
Max 10
E. coli
MPN/g
Absent in 0.1g
Salmonella
-
Absent in 25g
Staphylococcus aureus
CFU/g
Absent in 0.1g
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/ Kilogram
20 Kilogram (MOQ)
(A) PHYSICAL PARAMETERS:
S.No. Test/Parameter Limit/Standard Remark
10
Colour
Characteistic white colour
Complies
Flavour
Typical of litchi without any of flavour
Complies
Taste
Characteristic of litchi fruit
Complies
Appearance
smooth and uniform consistency without any signs of separation or lumpiness
Complies
Foreign matter
Absence
Ice Crystals
Unacceptable
(B) CHEMICAL PARAMETERS:
Brix
minimum 10
Acidity as % citric acid
0.2- 0.6
Complies
pH value
3.5- 4.5
Complies
Sugar
No added sugar
Complies
(C) MICROBIOLOGICAL ANALYSIS:
Total Plate Count cfu/ gm
<1000
Complies
Yeast & Mould Count cfu /gm
<100
Complies
Coliform Count cfu /gm
0 in 1 gm of sample
Complies
E.Coli
0 in 1 gm of sample
Complies
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/ Kilogram
20000 Kilogram (MOQ)
(A) PHYSICAL PARAMETERS:
S.No. Test/Parameter Limit/Standard Remark
6
Color
white or slightly translucent
Complies
Texture
smooth and slightly fibrous
Complies
Aroma
Fresh
Complies
Packaging integrity
Intact, without any leaks or damage
Complies
viscosity
1000 to 10,000 centipoise
Complies
density
1.02 to 1.10
Complies
odor
unacceptable
Complies
consistency
uniform
Complies
Ice Crystals
Unacceptable
Complies
Temperature
-18°C (0°F)
Complies
Thawing characteristics
slower thawing rate
Complies
(B) CHEMICAL PARAMETERS:
Sulfur Dioxide
100-250 ppm
Complies
Sodium Benzoate
500-1000 ppm
Complies
TSS
10 to 15 degrees Brix
Complies
ph
4.5 to 5.5
Complies
Vitamin C Content/100g
60 to 80 milligrams
Complies
heavy metals
Pb: 2.5mg/kg
Complies
Cd: 1.0mg/kg
Complies
As: 0.5mg/kg
Complies
Hg: 0.1mg/kg
Complies
oxidative stability
Good
Complies
Carbohydrate/100g
10-15 grams
Complies
Total sugars/100g
8-12 grams
Complies
Protein/100g
0.5-1 gram
Complies
Fat/100g
less than 0.5 grams
Complies
(C) MICROBIOLOGICAL ANALYSIS:
Total plate count (CFU/gm)
<1000
Complies
Yeast & Mold (CFU/ml)
200
Complies
Coliform
<10
Complies
E.coli
Absent/gm
Complies
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/ 1 Ton
5000 Dozen (MOQ)
(A) PHYSICAL PARAMETERS:
S.No. Test/Parameter Limit/Standard Remark
9
Colour
Yellow
Complies
Flavour
Sweet, crisp, floral, and tart
Complies
Taste
sweet and acidic
Complies
Appearance
uniform, free of foreign matters
Complies
Foreign matter
Absence
Complies
Ice Crystals
Unacceptable
(B) CHEMICAL PARAMETERS:
Brix
10-16ºBrix
Complies
Acidity
0.3 -0.8 % w/w Citric Acid
Complies
Ph
3.6 – 4.2 AD
Complies
Consistency – Bostwick (20 ± 2°C )
8 - 14 cm/ 30 seg
Complies
(C) MICROBIOLOGICAL ANALYSIS:
Total Plate Count cfu/ ml
<1000
Complies
Yeast & Mould Count cfu / ml
200
Complies
Coliform Count cfu /gm
<10
Complies
E.Coli
Absent/gm
Complies
Read More...
/ Kilogram
20 Kilogram (MOQ)
/ Kilogram
20000 Kilogram (MOQ)
S.No. Test/Parameter Limit/Standard Remark
Parameter
Unit
Standard
Color
-
Characteristic yellow
Flavor
-
Typical of Totapuri mango, free from off-flavors
Texture
-
Smooth, free from fibrous material
Foreign Matter
%
Nil
Consistency (Bostwick at 20°C)
cm/30 sec
May-15
pH
-
3.2 - 4.0
Brix
°Brix
Min 14°
Acidity (as citric acid)
%
0.3 - 1.0
(B) CHEMICAL PARAMETERS:
Parameter
Unit
Standard
Total Soluble Solids (TSS)
°Brix
Min 14°
Acidity (as citric acid)
%
0.3 - 1.0
pH
-
3.2 - 4.0
Total Sugars
%
Min 10%
Reducing Sugars
%
Max 5%
Non-reducing Sugars
%
Max 5%
Ascorbic Acid
mg/100g
Min 20
Preservatives (if added)
-
As per FSSAI limits
Heavy Metals
ppm
As per FSSAI limits
Pesticide Residues
ppm
As per FSSAI limits
(C) MICROBIOLOGICAL ANALYSIS:
Parameter
Unit
Standard
Total Plate Count (TPC)
CFU/g
Max 10^5
Yeast and Mold Count
CFU/g
Max 10^4
Coliforms
MPN/g
Max 10
E. coli
MPN/g
Absent in 0.1g
Salmonella
-
Absent in 25g
Staphylococcus aureus
CFU/g
Absent in 0.1g
Read More...
