Fruit Pulp

Mango Pulp:

1. • Brix: Approximately 14-20° Brix

   • pH: Approximately 3.5-4.5

   • Acidity: Approximately 0.5-1.5%

Guava Pulp:

1. • Brix: Approximately 10-15° Brix

   • pH: Approximately 3.0-4.0

   • Acidity: Approximately 0.5-1.5%

Banana Pulp:

1. • Brix: Approximately 18-25° Brix

   • pH: Approximately 4.5-5.5

   • Acidity: Approximately 0.2-0.6%

Papaya Pulp:

1. • Brix: Approximately 10-15° Brix

   • pH: Approximately 4.5-5.5

   • Acidity: Approximately 0.2-0.5%

Apple Pulp:

1. • Brix: Approximately 8-12° Brix

   • pH: Approximately 3.0-4.0

   • Acidity: Approximately 0.3-0.7%

Grape Pulp:

1. • Brix: Approximately 15-20° Brix

   • pH: Approximately 3.0-4.0

   • Acidity: Approximately 0.6-1.2%

Pineapple Pulp:

1. • Brix: Approximately 10-15° Brix

   • pH: Approximately 3.0-4.0

   • Acidity: Approximately 0.5-1.0%

Pear Pulp:

1. • Brix: Approximately 8-12° Brix

   • pH: Approximately 3.0-4.0

   • Acidity: Approximately 0.3-0.6%

Lychee Pulp:

1. • Brix: Approximately 12-18° Brix

   • pH: Approximately 3.0-4.0

   • Acidity: Approximately 0.4-0.8%

Pomegranate Pulp:

1. • Brix: Approximately 12-18° Brix

   • pH: Approximately 2.5-3.5

   • Acidity: Approximately 0.5-1.2%