Global White Guava Pulp Manufacturer
White guava puree manufacturer from India
Aseptic white guava pulp made from fully ripened, non-GMO white guavas grown in the primary belts of Karnataka, Andhra Pradesh and Tamil Nadu. A neutral-colour, high-pectin tropical fruit ingredient for beverages, dairy, jams, jellies, baby food and fruit preparations.
- Brix
- 9 - 12 °B
- Acidity
- 0.35 - 0.45%
- Shelf Life
- 24 months
- Pack Size
- 215 kg / 3.1 kg
Overview
Aseptic white guava pulp with neutral colour and high natural pectin
White Guava Puree is one of the most versatile tropical fruit ingredients in global food and beverage manufacturing. Sourced from the primary guava-growing states of Karnataka, Andhra Pradesh, and Tamil Nadu, India accounts for approximately 41% of global guava production, making it the most reliable and cost-effective source for export-grade aseptic white guava pulp worldwide.
White guava is commercially distinct from pink guava in one technically significant way: its cream-white flesh delivers a neutral colour profile, making it the preferred base for formulations where the manufacturer controls the final product colour independently.
Its naturally high pectin content makes it particularly suited for jam, jelly, and fruit bar manufacturing, where pectin drives gel formation without requiring synthetic additives. White guava pulp registers a Brix of 9-12°, with pH below 4.0 and acidity of 0.35-0.45% as citric acid, and contains approximately 160 mg of Vitamin C per 100 g — more potent than the roughly 50 mg per 100g found in orange juice.
Tropipuree Naturals is a manufacturer and supplier of white guava puree in bulk, adhering to global standards including USDA, EU, and Halal certifications. A Certificate of Analysis is issued with every batch, covering Brix, pH, acidity, microbiology, and colour.
Origin
Karnataka, Andhra Pradesh and Tamil Nadu
Harvest Window
White Guava Season
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
Manufacturing Process
Controlled white guava pulp processing
From selected ripe white guavas to aseptic packing, each step is structured to preserve colour neutrality, natural pectin, flavour and product consistency.
Fully ripened white guavas are received at the facility and inspected for maturity, colour, and absence of physical defects. Only sound, ripe white guavas meeting internal quality parameters are accepted for processing.
- 01
Receiving and maturity inspection
Fully ripened white guavas are inspected for maturity, colour and absence of physical defects before acceptance.
- 02
Sorting and washing
Accepted fruit is fed onto a conveyor for sorting, then washed in two stages: fresh water followed by chlorinated water.
- 03
Pulp extraction
Washed guavas are fed into a pulper-finisher to extract pulp while separating seeds, skin and coarse fibre.
- 04
Grit control and detection
Pulp is passed through decantation to control grit levels, then through magnetic traps and metal detectors to remove foreign matter.
- 05
Quality checks and sterilisation
In-house checks are conducted for Brix, pH, acidity, colour and microbial load, followed by thermal sterilisation to achieve commercial sterility while preserving flavour, pectin and Vitamin C.
- 06
Aseptic filling and storage
Sterilised pulp is aseptically filled into 215 kg bag-in-drum packaging or 3.1 kg OTS cans and warehoused at ambient temperature until dispatch.
Product Specification
White guava pulp specification
Physical and Chemical
| Composition | 100% White Guava |
| Pectin | Naturally high |
| Vitamin C | Approx. 160 mg / 100 g |
Microbiological
| Total Plate Count | Less than 10 CFU/ml |
| Yeast and Molds | Less than 10 CFU/ml |
| Coliforms / E. coli | Absent |
| Salmonella | Absent per 25 ml |
Organoleptic
| Color | Cream white |
| Flavor | Typical ripe white guava |
| Appearance | Homogenous puree |
Packaging
| Drum | 215 kg aseptic bag in MS drum |
| Can | 3.1 kg OTS can |
| Shelf Life | 24 months |
| Storage | Ambient temperature |
Applications
Applications of white guava puree
Ice Cream and Dairy
Ice cream, yoghurt, flavoured milk and light-coloured dairy beverages where colour neutrality matters.
Jams, Jellies and Fruit Bars
High natural pectin content drives gel formation without requiring synthetic additives.
Baby Food
Baby food, puree blends and health-focused fruit nutrition products high in natural Vitamin C.
Beverages and Nectars
White guava juice, nectar, RTD beverages, smoothies and tropical fruit blends.
Culinary and HoReCa
3.1 kg OTS cans for kitchens, desserts, sauces, smoothies and food-service use.
Clean-label Formulations
A neutral colour base that lets manufacturers control final product colour independently.
FAQ
Buying white guava pulp - answered
Is white guava pulp higher in Vitamin C than orange?
Yes. Vitamin C content in white guava is more potent than in orange, with approximately 160 mg per 100g compared to around 50 mg per 100g in orange juice. This makes white guava pulp a strong functional ingredient for manufacturers looking to make natural Vitamin C claims on beverages, baby food, and health-positioned product lines without fortification.
Is white guava pulp available without seeds?
Yes. Our white guava pulp is processed through a pulper-finisher that separates seeds, skin, and coarse fibre, delivering a smooth, seed-free puree. The finished product is uniform in texture, free from lumps and particulate, and suitable for direct use on industrial filling and blending lines without additional processing.
What is the difference between white guava and pink guava pulp?
White guava has a neutral cream-white colour and a milder, sweeter flavour. Pink guava has a deep reddish-pink colour from its lycopene content and a stronger aroma. For ice cream, dairy, and light-coloured beverages, white guava is the preferred choice. For juices and nectars where colour intensity matters, pink guava is more suitable.
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