Mango Pulp
Mango Pulp is the product that is prepared by the Extraction the liquid obtained from mature mango, 'Mangifera Indica' Complying with the Codex Alimentarius Commission & Egyptian Standards No. (687-2005).
Physical Characteristics: |
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Color: |
Reddish Yellow |
Texture: |
Smooth Texture & Homogenized |
Flavor & Taste: |
The small natural flavor of mango & free from burned, cooked, off flavor taste. |
Appearance: |
Mango Pulp processed without pips, seeds & peel, which is not usually incorporated in the juice, but some parts or components of peel, which cannot be removed by Good Manufacturing Practices (GMP). |
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Chemical Characteristics: |
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Brix: |
15 - 17 Brix |
PH: |
3.7 - 4.1 |
Acidity (%): |
≤ 1.2% as citric acid |
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Microbiology Characteristics: |
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Aerobic Plate Count: |
0 cfu/gm |
Yeast: |
0 cfu/gm |
Mould: |
0 cfu/gm |
Anaerobic Bacteria: |
0 cfu/gm |
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