2 replies to this topic

[Rol Natty]

Hello Everyone

 

During Guava juice preparation the operator make mistake by the Carmoisne E122 colorant over the standard the guava final color is dark red in blending tank but it have to be light pink....is there anyway to decolor it or to fix it. by dilution with water or other methods blending correction is not successful because of high amount of carmoisne E122 inside on the guava juice .please i need urgent recommendation 

[Evans X.]

Greetins Rol,

 

Unfortunately the batch, in my opinion, should be discarded. Carmoisine is related to intolerance issues in high amounts in adults and maybe hyper-reaction if consumed by children. If I recall correctly in Europe the max amount allowed in non-alcoholic beverages is 50mg/l.

To my knowledge there is no chemical that can neutralize carmoisine (at least a food safe one) and also if you dilute it too much the quality of your product will take a severe hit.

Although it involves an economic loss, I think it is better in the long run than a bad reputation due to bad safety/quality reasons.

 

Regards!

 

PS: I do have to mention that there may be a way with oxidation but it's propably not worth the effort and the end result might still be something at least of poor quality.

Edited by Evans X., 12 October 2021 - 09:36 AM.

[Rol Natty]

Thank you for swiftly reply. i decided also to reject that batch