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Fruit Juices

Pioneers in the industry, we offer Alphonso Mango Juice, Pomagranate Juice, Guava Juice and Pineapple Juice from India.

Alphonso Mango Juice

Alphanso Mangoes (magnifera indica) is known as the King of Mangoes'. It has a unique aromatic flavor thus adding value to all the by products. It is rich in carotene which is a pre cursor for Vitamin A.The pulp/concentrate of the alphanso mango is used in the manufacturing of juices, yogurts, smoothies, ice creams, baby food products. Jams and sauces.

Physical, Chemical and Organoleptic Characteristics :

Acidity (% as C/A) Min 0.5
PH < 4.00
Ascorbic Acid (ppm) : Min 200
Colour: Golden yellow

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Pomagranate Juice
A clear juice of pomegranate fruit extracted premium variety of pomegranates and packed hygienically to maintain in natural characteristics. The juice is rich in vitamins and minerals and gives a healthy and refreshing drink.

Organoleptic characteristics :
Brix – 120 min
Acidity – 0.45 to 0.6% as c.A
Ph – less than 4.0

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Guava Juice

Guava Juice

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The guava (psidium guajava) is a tropical fruit with a white or pink fleshy interior interspersed with small hard seeds. It contains a considerable amount of perctin. Guava is high in ascorbic acid (100 to 200 mg/100)
If would be difficult to find any place in india where the guava tree does not flourish naturally. A guava tree will produce fruit for over thirty years. There are two varieties – white and pink. In many parts of india guava is harvested by hand all year round. While white guava, which is sweeter in taste, is grown on a larger scale, the pink is considered a delicacy. Being a tropical fruit, the market for fresh guava is emerging in europe and the united states. However, because of the unique flavor, distinct texture and rich.

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Pineapple Juice

Pineapple Juice

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The pineapple plant is a perennial fruit with a short stem. It requires a fairly warm and humid tropical climate to grow. Pineapple has a characteristic flavor and color. It is highly rich in Vitamin C. The pulp is used in juices, yogurts, desserts, smoothies, ice creams etc. It is used as a refreshing drink and in fruit meals for children. Pineapple is either the base or component of many beverage blends of flavors in processed foods.

Physical, Chemical and
organoleptic Characteristics

  • Acidity (% as C/A) : Min 0.3
  • PH < 4.00
  • Colour : Light Yellow
  • Flavour : Characteristic
  • Taste : Characteristic

Microbial Characteristics

  • T.P.C. CFU/g < 50
  • Yeast CFU/g < 50
  • Mould CFU/g < 10

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