Pink Guava Pulp

Pink guava pulp is manufactured from high-quality pink guava fruits. Pink guava is a tropical fruit which is known for its unique taste, aroma and pink-coloured pulp. Guavas are categorized based on the colour of their flesh. The pink guava puree is sweeter than White Guava Pulp/Puree and has a stronger aroma. The Pink coloured flesh is due to the presence of a pigment called carotenoid. This is the same pigment that gives distinct colour to carrots and tomatoes. Though the pink guava has its origin in South America, it is also abundant in many areas of Asia and South Africa. In India, pink guava is predominantly cultivated in Uttar Pradesh, Karnataka and Maharashtra.

Pink Guava Puree Specification

Physical & Chemical Parameters

Parameter Range / Value
Refractometric Brix @ 20°C Minimum 8
Acidity as % Anhydrous Citric Acid 0.35 – 0.65
pH (Natural) 3.60 – 4.20
Consistency – Bostwick (20 ± 2°C) 7.0 – 12.0 cm/30 sec
Brown Specks / 10 gm NMT 5
Black Specks / 10 gm NIL

Microbiological Parameters

Parameter Range / Value
Total Plate Count (CFU/ml) <10
Yeast & Mould Count (CFU/ml) <10
Coliform Count (CFU/ml) Absent
E. Coli Absent

Organoleptic Characteristics

Attribute Description
Colour Pink
Flavour & Aroma Typical of ripe Pink Guava without any off flavour
Taste Characteristic of ripe Pink Guava fruit
Appearance Homogeneous puree & free of any foreign matter

Packing Details

Pink Guava Puree is packed aseptically in pre-sterilized aseptic bags placed with poly-liner in food-grade epoxy-painted (inside) open-top MS drums.
Product Net Weight: 210 Kgs / Drum

Shelf Life

Best Before: 24 months from the date of manufacturing.