6 replies to this topic

[Rol Natty]

We bought mango concentrate from supplier after we trial one barrel the inside color of the concentrate dark brown somehow we inform to supplier and we used it also the acceptable mango concentarte color is golden yellow but some of them in the barrel we get dark brown so what action inhave to take but i used ones it doesn't affect the taste and the color also any advise

[pHruit]

Is this puree-concentrate?
Is the dark brown colour consistent throughout the entire drum? I've seen mango form a thin layer of brown at the top, whilst the main bulk of the material is still the correct orange to golden-yellow colour, and it's been fine after a thorough mixing (which is good practice in general for products like this, prior to assessing/analysing).

If the colour is consistently brown throughout then it sounds like it may be an issue with the product itself, so I'd send it back to the supplier. It's a broad generalisation, but brown colour in fruit products is often indicative of oxidation. Relatively unusual in mango as it's quite robust - generally processed far hotter than many other puree/concentrate products. It could be a result of age, but again it tends to hold up quite well over time. I'd ask your supplier to investigate.

[Rol Natty]

It is dark brown color consistent throughout the entire drum and it is mango concentrate

[Rol Natty]

But i already used that drum for production

[pHruit]

Ok. In this situation it's always worth taking some samples and some photographs - that way you can still provide evidence to your supplier to help them with their investigation. Nonetheless it's worth flagging it to them anyway.

I'd monitor each of the subsequent drums you're using from the same supplier and, if it seems to be more widespread than just the one drum, consider rejecting the batch.

[Rol Natty]

K i understand but now i already produced by that drum what to do with the ones that already produced there is no change in color smell all thing

[pHruit]

Given that you don't know what's wrong with the raw material, I'd be inclined to quarantine the finished product until your supplier has responded to you on what has caused the specific issue with the material you have.

It's potentially encouraging that the flavour profile is still ok, and obviously lucky that the colour hasn't adversely affected the finished product, but nonetheless I'm always wary of something being obviously wrong when you don't know what has caused