Total Soluble Solid (TSS) : Minimum 24 Brix at 20° C
Acidity (as citric acid) : 0.4 – 0.6 % W/W
pH Value : 3.5 to 4.3
Color : Golden Yellow
Taste : Typical to Kesar Mango
Other : Free from Foreign Matter
Black Specks Count : 5 per 100 gm maximum
Brown Specks Count : 20 per 100 gm maximum
Viscosity Minimum : 2000 cps at 25° C
Preservative : None
Ascorbic Acid : Natural
Pesticide Residue : As per FDA Guideline