Tamarind (Pulp Containing) Juice Separation

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.

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?

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.

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.

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?