Pink Guava Pulp & Puree
Colour and aroma in one ingredient.
Vivid pink-red guava pulp with a pronounced tropical aroma — for drinks and desserts that need to look as vivid as they taste.
Request SpecificationThe Fruit
Pink Guava.
Harvest season
Typically August to March [Season window to be confirmed]
Pink guava — also sold as red guava — carries a deep pink to salmon-red flesh and a far more assertive aroma than the white variety. In a finished beverage it delivers natural colour and unmistakable tropical character at the same time, often removing the need for added colourants.
It is a strong performer in nectars, RTD drinks, yogurt, ice cream and fruit preparations, and it is naturally high in Vitamin C and lycopene. Pulp is screened to remove seeds and stone cells, then aseptically packed to hold colour and aroma through long storage and shipping.
Technical specification for your R&D team.
Indicative industry-typical ranges shown for reference. Final specification is confirmed per order. [To be confirmed]
Pulp / Puree
- Product
- Aseptic Pink Guava Pulp / Puree
- Botanical name
- Psidium guajava
- Origin
- India
- TSS / Brix @ 20°C
- 8.0 – 12.0
- Acidity (as anhydrous citric acid)
- 0.40 – 0.90 %
- pH (natural)
- 3.4 – 4.2
- Consistency (Bostwick, cm/30 sec)
- 6.0 – 12.0
- Colour
- Pink to salmon red, typical of the variety
- Flavour & aroma
- Typical ripe pink guava, pronounced and tropical
- Appearance
- Homogenous, seedless, free from foreign matter
- Additives
- No added sugar, colour, flavour or preservative
Applications
Where it performs.
Typical uses for Pink Guava across food and beverage manufacturing. Suitability for a specific formulation is confirmed with samples.
- 01
Juices & nectars
- 02
Beverages & RTD drinks
- 03
Yogurt & dairy
- 04
Ice cream & desserts
- 05
Smoothies
- 06
Jams & marmalades
- 07
Bakery fillings
- 08
Baby food
Packaging & Storage
- Aseptic bag-in-drum, food-grade open-top MS drums with polyliner
- Typical net weight per drum: approx. 215 kg [To be confirmed]
- Storage: cool, dry conditions at ambient temperature
- Shelf life: up to 18–24 months, unopened [To be confirmed]
Quality
- Fruit is inspected on arrival for maturity and suitability before processing.
- Product is processed and packed aseptically under controlled hygiene conditions.
- Finished batches are checked against defined physico-chemical, microbiological and organoleptic parameters.
- Processing partners work to recognised food safety standards — see certifications.
Other fruit ingredients
