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144188195215245280

Roshan Fruits India Pvt. Ltd

Krishnagiri, Tamil Nadu

| GST  33AACCR5862Q1ZT

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Pioneers in the industry, we offer Guava Pulp, Papaya Pulp, Totapuri Pulp, Alphanso Mango Pulp, Mango Pulp and Mango pulp from India.

Guava Pulp
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Guava Pulp

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Guava is a fruit found all over India. Guava pulp is used for conversion into juices, nectars, drinks, jams, jellies etc. The fruit has a very high Vitamin C content and also a considerable amount of pectin. 

There are two types of Guava, i.e. White and Pink. White Guava has a very strong flavour whereas Pink Guava has a Milder flavour.

Guava Pulp exported by Roshan Fruits India, conforms to the highest international standards. Every care is taken at each stage from Fruit Selection to processing,

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Papaya Pulp
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Papaya Pulp

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hese are made from selected varieties of PAPAYA. Fully matured Papaya are harvested, quickly transported to our fruit processing plant.

inspected and washed. Selected high quality fruits go to the controlled ripening chambers; Fully Ripened Papaya fruits are then washed, blanched, pulped, reseeded, centrifuged, 

homogenized, concentrated when required, thermally processed and aseptically filled maintaining commercial sterility.

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Totapuri Pulp
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Totapuri Pulp

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Totapuri Mangoes (Magnifera indica) are ablong with prominent beak in shape and about 6-8 inches long. The skin of the fruit is thick and green, yellow or a fanciful combination of these colours, but is inedible. There is a central large seed surrounded by the pulp which ranges from pale to bright yellow. The mango has a rich romantic flavour and is delicious in which sweetness and acidity are delicately blended. It is an excellent source of Vitamin A and C.

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Alphanso Mango Pulp
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Alphanso Mango Pulp

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Alphanso Mango Pulp :Alphonso is the supreme & best variety in India. Mangoes grow on spreading short-trunked trees that have thick dark green leaves. The fruits hang from the branches either singly or in bunches The product mango pulp is obtained by the commercial processing of sound, ripened Alphonso mangoes. The final pulp possessing the characteristic flavour and colour is obtained by passing through 0.7-mm sieve.
Essentially a prime table fruit, mango pulp is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese or to be had by itself or with cream as a superb dessert. It can also be used in Puddings, Bakery fillings, and Fruit meals for children, flavors for food industry, and also to make the most delicious ice cream and yoghurt.
The FruitAlphonso Mangoes (Magnifera indica) are oval in shape and about 4 to 6 inches long. The skin of the ripe fruit is golden yellow in colour, but is inedible. There is a central large seed surrounded by the pulp, which ranges from rich to a golden yellow and is widely considered to be the tastiest fruit in India. The mango has a warm sweet taste, which are some times pleasantly tart. This fruit is also known as'King of Mangoes' and has rich aromatic flavour. It is an excellent source of Vitamin A and C.

General Description 
India grows the finest mangoes in the world although more than a thousand varieties exist, only around 20 varieties are grown on commercial scale and Alphonso is the supreme & best variety in India. Mangoes grow on spreading short-trunked trees that have thick dark green leaves. The fruits hang from the branches either singly or in bunches The product mango pulp is obtained by the commercial processing of sound, ripened Alphonso mangoes. The final pulp possessing the characteristic flavour and colour is obtained by passing through 0.7-mm sieve. 
Applications Essentially a prime table fruit, mango pulp is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese or to be had by itself or with cream as a superb dessert. It can also be used in Puddings, Bakery fillings, and Fruit meals for children, flavours for food industry, and also to make the most delicious ice cream and yoghurt.
Specification of Alphonso Mango Pulp Physical, Chemical and Organoleptic Characteristics T.S.S. (° Brix) Min 16Acidity (% as C/A) Min 0.5pH 4.00Brix Acid Ratio Ascorbic Acid(ppm) Min 200Additives NilPesticide residue AbsentColour Golden yellowFlavour CharacteristicTaste CharacteristicMicrobial Characteristics
T.P.C.CFU/g < 50Yeast CFU/g   < 50Mould CFU/g < 10
Average Composition of pulp (Per 100gm)Edible Portion(%) 74.00Moisture(gm) 81 .00Protein(gm) 0.60Fat(gm) 0.60Minerals (gm) 0.40Fibre(gm) 0.30Carbohydrates(gm) 16.90Energy(K.CaI) 74.00Calcium(mg) 16.00Phosphorus(mg)   18.00Iron (mg) 1 .60Vitamin C(mg) 20.00Vitamin B(mg) 1.07Vitamin A(mg)

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Mango Pulp

Mango Pulp

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