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Aseptic Fruit Pulp
Aseptic Alphanso Mango Pulp
Brix - 18-22 degree bx
Acidity - 0.35 - 0.45%
pH - 3.5 - 4
Aseptic Kesar Mango Pulp
Brix - 17 - 24 degree bx
Acidity - 0.35 - 0.6%
pH - 3.5 -5
Aseptic Dasheri Mango Pulp
Brix - 20 - 25 degree bx
Acidity - 0.4 - 0.6%
pH - 3.5 - 4.5
Aseptic Totapuri Mango Pulp
Brix - 14 - 17 degree bx
Acidity - 0.35 - 0.45%
pH - 3 - 4
Aseptic Pineapple Pulp
Brix - 10 - 16 degree bx
Acidity - 0.35 - 0.45%
pH - 3 - 4
Aseptic Apple Pulp
Brix - 11 degree bx
Acidity - 0.5 -0.8%
pH - 3.3 - 4.0
Aseptic Lichi Pulp
Brix - 13 - 18 degree bx
Acidity - 0.35 - 0.40%
pH - 3 - 4
Aseptic White Guava Pulp
Brix - 9 - 11 degree bx
Acidity - 0.5 - 0.8%
pH - 3.5 - 4.2
Aseptic Tomato Paste
Brix - 4 - 5 degree bx
Acidity - 0.8 - 1.3%
pH - 3.5
Aseptic Strawberry Pulp
Brix - 14 - 18 degree bx
Acidity - 0.35 - 0.45%
pH - 3.5 - 4
Aseptic Kinnow Pulp
Brix - 8 - 12 degree brix
Acidity - 1.0 - 1.2%
pH - 3.5 - 4
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