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 in the bottle. But it is not a microbial spoilage. Can any please suggest on this.
You need to add 0.01 to 0.1% low viscosity sodium carboxymethylcellulose to stabilize the solids and prevent from setting during storage .
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 to check quality of raw materials and processing conditions.
Please elaborate the mechanism in your statement that causes Mango solids to precipitate…