Product Profile of Pink Guava Puree/ Pulp

Pink Guava Puree/ Pulp has a uniform, homogeneous smooth texture which is free from fibres and any and foreign extraneous matter. Pink Guava Puree/ Pulp is particularly free from scorched, oxidized or caramelized flavour. Pink Guava Puree/ Pulp maintains a pH level of 3.75 to 3.95 at 20 Degree C. Pink Guava Puree/ Pulp contains 0.45 – 0.60 % anhydrous citric acid.

Key Features of Pink Guava Puree/ Pulp

• Has a uniform, homogeneous smooth texture which is free from fibres and any and foreign extraneous matter
• Particularly free from scorched, oxidized or caramelized flavour
• Maintains a ph level of 3.75 to 3.95 at 20 degree c
• Contains 0.45 – 0.60 % anhydrous citric acid