Mango Juice issue

Dear all, My Mango juice with 12% Mango pulp and pectin as stabilizer has been separated with in 5 months as clear liquid and formed a kind of pulp coagulated…

1. Food R&D Emeritus reply

   You need to add 0.01 to 0.1% low viscosity sodium carboxymethylcellulose to stabilize the solids and prevent from setting during storage .

2. Uthayakumar kishokkumar reply

   Mr Anil Did you check acidity or pH of the fruit juice I think, mostly it is biochemical reaction result by the pH changes Then you can add acidity regulator. Other than you need…

3. Food R&D Emeritus reply

   [quote "Kisho, post:3, topic:8244, full:true"] Mr Anil Did you check acidity or pH of the fruit juice I think, mostly it is biochemical reaction result by the pH changes Then you…