White Guava Pulp

The product is derived from fresh, sound, ripe White Guava fruit (Psidium guajava – Mytraceae var. White) washed, crushed, refined, Decanted, free from grits, evaporated, homogenized, thermally processed and packed in aseptic bags to render it “commercially sterile “and completely retaining the organoleptic quality of White Guava.

White Guava Pulp

Organoleptical, physical and chemical analysis:

Appearance : Uniform, homogeneous smooth, slightly thick consistency, free from grit, fibers, and any foreign & extraneous matter.
Aroma & flavour : Characteristic prominent, well-expressed aroma of natural ripe White Guava and free from any offensive flavour.
Taste : Characteristic, pleasant typical acidic sweet taste of natural ripe White Guava.
TSS : Min 9° Brix
Colour : Milky to Creamy White.
Acidity : 0.45 - 0.60. (As % anhydrous citric acid W/W)
pH at 20 ℃: 3.75 - 4.10
Grits (originating from fruit): With/without grits (as per requirement)
Consistency : ≤ 12.0 Cm/30sec. [Bostwick at 20 ℃]
Black & Brown specks : ≤ 05 No. per 10 Gms
Total Plate Count : < 10 CFU per gram
Yeast and Mold : < 10 CFU per gram
E.Coli & Coliform : Absent
TAB : Absent
“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.


The product is aseptically packed in pre-sterilized high barrier aseptic bags (215 ±2 Kgs), which are placed in a polythene bag in M.S drums with a thermocol pad below the lid.


80 Drums per 20 ft. container palletized or unpalletized.


12 Months storage at room temperature and 18 Months storage at 4 - 8 °C from the date of production.


AIJN Code of practice – Reference Guide for Guava; Rev Jan 2016.