Amla Pulp / Purée

Amla Pulp / Purée

Nutrient-Dense, Naturally Sour & Rich in Vitamin C – Ideal for Health & Functional Foods

Our Amla Pulp / Purée is made from fresh, high-quality Indian gooseberries, renowned for their Exceptional Vitamin C Content, Antioxidant Properties, and Traditional Ayurvedic Benefits. Amla is widely used across health-based food products because of its Immunity-Boosting, Detoxifying, and Rejuvenating Qualities.

Processed using advanced Aseptic Sterilization, our Amla purée maintains the fruit’s Natural Colour, Strong Aroma, Nutritional Richness, and Characteristic Sour Taste. It is extensively used in Health Drinks, Nutraceutical Formulations, Ayurvedic Preparations, Candy, Jam, Sauces, Chutneys, Beverages, Baby Food, and Herbal Products.

Product Highlights

Made from fresh, Indian gooseberries

No added preservatives, flavours, or colors

Strong, natural Amla aroma and flavor

Ideal for functional food & beverage industries

Amla Pulp Specifications

ParameterRange / Value
Refractometric Brix @ 20°C6 – 10
Acidity as % Anhydrous Citric Acid2.0 – 3.0
pH (Natural)2.50 – 3.50
Consistency – Bostwick (20 ± 2°C)**8 – 15 cm / 30 sec
Black Specks / 10 gmNil
Brown Specks / 10 gmNot more than 10
ParameterResult
Total Plate Count (CFU/ml)<10
Yeast & Mould Count (CFU/ml)<10
Coliform Count (per ml)Absent
E. ColiAbsent
AttributeDescription
ColourPale green to light yellow-green
Flavour & AromaSharp, fresh Amla aroma without off-flavour
TasteStrong sour, characteristic of natural Amla
AppearanceSmooth, consistent purée free from seeds & foreign matter

Our Amla Purée is hygienically packed in export-friendly packaging:

  • Pre-sterilized aseptic bags with inner poly-liners
  • Packed inside food-grade epoxy-painted MS drums
  • Net Weight: 215 kg per drum

Ensures freshness, long shelf life, and safety during transportation.

  • Store at ambient temperature
  • Do not refrigerate below 4°C
  • Keep away from direct sunlight and high heat

Best before 24 months from the date of manufacturing (unopened)