Kesar Mango Pulp
Kesar mango is another popular Indian variety of mangoes after Alphonso and Totapuri. We are Indian processed mango exporter of Kesar mango pulp, puree and juice concentrate offering the most original and authentic taste of Kesar mangoes. A uniformly ripened golden yellow Kesar mango has a hint of red blush around its shoulder, with characteristic aroma, sweetness and juiciness.
Apart from being rich in taste, Kesar Mango pulp has oodles of health benefits. It is rich in calcium, phosphorous, iron, potash, magnesium, protein, carbohydrates and vitamins A and C. All these nutrients keep various health disorders at bay. Prevention of cancer, lowering the cholesterol in the body, clearing the skin, improving eye health, improving digestion, etc. are some of the other health benefits of Kesar mango.
Kesar mangoes are cultivated and processed implementing international standards, so that the finished mango product, i.e. the Kesar mango pulp meets the quality requirements of our worldwide customers. We export Kesar mango juice concentrate and pulp to countries around the world – Middle East, Asia, Europe, USA etc.
We manufacture Kesar mango puree and pulp by extracting pulp from fine grade mangoes of the right size, at a suitable stage of ripeness. The preparation process includes inspection, cutting, de-stoning etc. which finally leads to the extraction of Kesar mango pulp. We use latest technology and equipment to ensure that proper hygiene and manufacturing standards are followed. Our team ensures that our processed mango packaging and storage is at par with international parameters. At every stage of processing, our in-house quality teams checks Kesar mango pulp for various quality specifications. The finished pulp is hermetically packed into aseptic bags only once the quality team provides a go ahead.
Kesar mangoes are used for table purpose and exotic kesar mango pulp recipes, while bulk quantities of Kesar mango pulp is also used on a commercial scale in the food processing industry for making nectars, juices, jams, fruit cheese, drinks, puddings, bakery fillings, ice-creams, confectionery, yoghurt and flavours.
Physio-Chemical Specification
| PARAMETERS | VALUE |
|---|---|
| Total Soluble Solid (TSS) | Minimum 16 Brix at 20° C |
| Acidity (as citric acid) | 0.4 – 0.6 % W/W |
| pH Value | 3.5 to 4.3/W |
| Color | Golden Yellow |
| Taste | Typical to Kesar Mango |
| Other | Free from Foreign Matter |
| Black Specks Count | 5 per 100 gm maximum |
| Brown Specks Count | 20 per 100 gm maximum |
| Viscosity | Minimum 2000 cps at 25° C |
| Preservative | None |
| Ascorbic Acid | Natural |
| Pesticide Residue | As per Food and Drug Administration Guideline |
Microbiological Specification
| PARAMETERS | VALUE |
|---|---|
| Yeast | Nil or maximum |
| Mold | Maximum |
| Total Plate Count (TPC) | Maximum |
| E. Coli | None |
| Coliform | None |
| Salmonella | None |
Packaging and Storage
Shelf Life & Storage of 18 months at normal ambient condition. Store in cool condition and avoid direct sunlight. Ideal storage temperature 4 – 8° C
