Grade - Active
Posted 30 August 2021 - 10:40 PM
Dear All
Kindly guide the steps need to consider in order to obtain the root cause behind pulp separation in Tamarind juice (15 - 16%) pulp content. & also how to overcome this problem.
To optimize on losses & still have a quality product old stock pulp ( with 6 months shelf life ) was blended with fresh pulp in the juice preparation.
Grade - FIFSQN
Posted 31 August 2021 - 07:25 AM
15-16% pulp is quite a lot, so will naturally have a propensity to settle.
What is the product it's going into? How is it currently stabilised?
Grade - FIFSQN
Posted 31 August 2021 - 06:37 PM
This will be REALLY hard to overcome....as pHFruit said it is A LOT of pulp. Even with a stabilization system you will have limitations.
If you are making a beverage I suggest a large "SHAKE WELL" on the container.
Grade - Active
Posted 01 September 2021 - 10:25 AM
15-16% pulp is quite a lot, so will naturally have a propensity to settle.
What is the product it's going into? How is it currently stabilised?r
Correction 10% pulp is going into a PET 300ml bottle. It is currently stabilized using kelcogel and homogenized at 130 bars.
Grade - FIFSQN
Posted 01 September 2021 - 10:31 AM
10% is still on the high side of things, so it's asking quite a lot of the gellan gum to hold it together in suspension.
You could try having a chat with your CP Kelco rep, but otherwise I have to say that for this level of pulp I like Ryan M's suggestion of a "shake well before opening" advisory on the label.
The other way to look at it would be to examine whether you need this level of pulp in the product?
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