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Yellow Carrot Pulp
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Parameter Specification
Brix 3.5° ± 1.5° (Uncorrected for acidity)
Acidity @ 8.1°Brix  Natural as occurring (Not acidified)
pH @ 8.1° Brix  3.5-4.5 (May be affected by seasonal variations)
Dry Matter  3 -6%
Target Sieve Analysis (% Retained) : 2mm <1 to 3%
  1mm <5 to 15%
  0.5mm <50 to 75 %
  0.25mm > 10 to 20%
  0.1mm >5 to 15%
Target > 25% below 0.5mm >80% below 1mm
Colour Yellow



(Measured using Spectrophotometer CM-3500D)

Flavour Typical of carrot pulp flavour. No off flavours or aromas.
Total Plate Count <500 cfu/g
Total Yeast & Mould <20 cfu/g
E coli  Not detected (MPN <3/g)
Salmonella  Not detected /25g
Coliform Not detected (MPN <3/g)
Alicyclobacillus Negative
Pesticide Residue Complies with known requirements of importing country.
Foreign Matter Nil
Allergens Nil
GM Status Non GM


Yellow Carrot Pulp (Aseptic) - CAR4012

Carrot pulp is manufactured from pomace obtained by juice extraction of sound process grade orange carrots. The pomace that is released from a two stage decanting process has food grade citric acid solution plus water added and is mixed to ensure homogeneity. This acidified pomace is then subjected to further milling and two stage screening. Resulting material (“pulp”) is pasteurised and aseptically packed into pouches that are placed inside plastic lined steel drums The pulp does not contain added sugar, preservative, colourings or flavourings. Drums are stored chilled.

All raw materials and the process employed in the preparation of carrot pulp shall be in accordance with good manufacturing practices under strict sanitary conditions. The pulp is prepared using stainless steel equipment and stringent quality assurance procedures are enforced throughout manufacturing.


* Carrot Pomace Approximately 75%

* Water Approximately 25%

* Citric Acid (Anhydrous) Approximately 0.2%