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
Impurities
Free from pieces of Mango stones, shreds of skin, pesticides residues and black & brown particles
PulpingPasses through min 1/32" sieve
Coli formNil
TBC (cfu/g)<10 CFU/g
PathogenNil
Yeast(cfu/g)<10 CFU/g
Moulds<5 CFU/g
Our Totapuri mango pulp contains 95% pulp and the T.S.S. is minimum 14 Degrees Brix. The pH level of the pulp is less than 4.0 and citric acid is used as an additive. The flavor of the pulp we supply is Typical Ripe Totapuri Mango Flavor and the taste of the pulp is Natural & Characteristic Ripe Totapuri Mango Taste. The color of the pulp is Natural & Characteristic Ripe Totapuri Mango Color. The mango pulp is free from all the impurities like pieces of mango stones, skin shreds, pesticide residue and black and brown particles.
PACKING SIZE/1 X 20'Ft CONTAINER CAPACITY
a) 6 cans x 3.1 Kgs/Per Carton/1000 Cartonsb) 4 cans x 5.25 Kgs/Per Carton/900 Cartonsc) 1 x 215 Kgs size Aseptic Bag in MS Drum/72 Drums
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