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Re: [foodees] Lumps Formation in Mango Drink

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  • Manju Shah
    Thanks for the response Mr. Thulasi and Mr. Manimaran!   The details are given below the respective points (with highlighted text) in your mail.   Secondly,
    Message 1 of 11 , May 3 7:23 AM
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      Thanks for the response Mr. Thulasi and Mr. Manimaran!

       

      The details are given below the respective points (with highlighted text) in your mail.

       

      Secondly, the pH ranges around 3.4 and brix is 14°.

       

      Wishes,

       

      Manjusha

       

      From: foodees@yahoogroups.com [mailto:foodees@yahoogroups.com] On Behalf Of chinnakonda thulasiram
      Sent: Monday, April 26, 2010 11:55 PM
      To: foodees@yahoogroups.com
      Subject: Re: [foodees] Lumps Formation in Mango Drink

       

       

      Dear Manjusha,

       

       

      Noted  ur  observations.

       

      Pls furnish some information to guide you:

       

      - Does you get this  regularly or u get intermittent batches?

      ·         It’s been observed recently from past 40 days around. Previously it was not observed.

      - What type of Pasteurizer r u using?? _ PHE or Tubular?

      ·         Tubular

      -Which pulp ur using Totapuri or Alphonso or mix of both?

      ·         Mix of both

      -Your Homgenizer is Up stream or Downstream?

      ·         Upstream

      - Are you recently changed your stabilizer usage i.e  raw material or dosages?

      ·         Problem started though any change is not done in stabilizers. In fact, composition and process are also not altered.

      To rectify the problem some trials are done with different hydrocolloids.

      But it’s the same. Lumps are observed even the stabilizers are avoided completely from the composition

       

      - Whats your heating temp.

      ·         95°C

       

       

      Very imp are you getting this defect  for first time or this is from your inital trials.

       

      Pl feel free you could reach me thor my mail id  for more explanations if needed.

       

       

      Regards,

       CPM Thulasiram



      --- On Mon, 26/4/10, manimaran mani <confectionerymaran@...> wrote:


      From: manimaran mani <confectionerymaran@...>
      Subject: Re: [foodees] Lumps Formation in Mango Drink
      To: foodees@yahoogroups.com
      Date: Monday, 26 April, 2010, 9:06 PM

       

      Dear Manjusha,

       

      You send the flow diagram for your process ,i will refer your process & tell exact corrective action for the same.Any have tell the following data's Ph,brix,% of sucrose,KMS.

       

      Regards,

      C.Manimaran. .

       


      From: Manju Shah <manjusha1612@ yahoo.com>
      To: foodees@yahoogroups .com
      Sent: Mon, 26 April, 2010 5:21:12 PM
      Subject: [foodees] Lumps Formation in Mango Drink

       

      Hi All,

      I need a help. Can anyone please tell  the reasons why there will be LUMPS Formation in Mango Drink, even when it is properly homogenized, and hydrocolloids are not altered w.r.t. source of raw material, dosage level.
      the lumps are observed even without hydrocolloid addition also. The lumps are 2 to 3 mm in size, and are easily dispersed when touched with finger or shaken the bottle.The problem is been observed from the onset of summer.

      Awaiting your valuable inputs Friends!

      Thanks!

      Manjusha

       

       

      Email Confidentiality Notice: This email message is for the sole use of the intended recipient(s) and may contain confidential and privileged information. Any unauthorized review, use, disclosure or distribution is prohibited. If you are not the intended recipient, please contact the sender by reply email and destroy all copies of the original message. Any views or opinions presented in this email are solely those of the author and do not necessarily represent those of the company unless it is otherwise communicated explicitly. This message has been content scanned by the Amara Raja MailGate. MailGate uses policy enforcement to scan for known viruses, spam, undesirable content and malicious code. ---------------------------------------------------------------------
      
       
      
       
      
      

    • manimaran mani
      Hai, pH is normal,but the brix you can increase little higher go up to 16. Are you using pulper?not using means go for pulper or use 200mesh to filter the
      Message 2 of 11 , May 5 2:57 AM
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        Hai,
        pH is normal,but the brix you can increase little higher go up to 16.
        Are you using pulper?not using means go for pulper or use 200mesh to filter the pulp.

        Wishes,
        C.Manimaran..


        From: Manju Shah <manjusha1612@...>
        To: foodees yahoo <foodees@yahoogroups.com>
        Sent: Mon, 3 May, 2010 7:53:00 PM
        Subject: Re: [foodees] Lumps Formation in Mango Drink

         

        Thanks for the response Mr. Thulasi and Mr. Manimaran!

         

        The details are given below the respective points (with highlighted text) in your mail.

         

        Secondly, the pH ranges around 3.4 and brix is 14°.

         

        Wishes,

         

        Manjusha

         

        From: foodees@yahoogroups .com [mailto:foodees@ yahoogroups. com] On Behalf Of chinnakonda thulasiram
        Sent: Monday, April 26, 2010 11:55 PM
        To: foodees@yahoogroups .com
        Subject: Re: [foodees] Lumps Formation in Mango Drink

         

         

        Dear Manjusha,

         

         

        Noted  ur  observations.

         

        Pls furnish some information to guide you:

         

        - Does you get this  regularly or u get intermittent batches?

        ·         It’s been observed recently from past 40 days around. Previously it was not observed.

        - What type of Pasteurizer r u using?? _ PHE or Tubular?

        ·         Tubular

        -Which pulp ur using Totapuri or Alphonso or mix of both?

        ·         Mix of both

        -Your Homgenizer is Up stream or Downstream?

        ·         Upstream

        - Are you recently changed your stabilizer usage i.e  raw material or dosages?

        ·         Problem started though any change is not done in stabilizers. In fact, composition and process are also not altered.

        To rectify the problem some trials are done with different hydrocolloids.

        But it’s the same. Lumps are observed even the stabilizers are avoided completely from the composition

         

        - Whats your heating temp.

        ·         95°C

         

         

        Very imp are you getting this defect  for first time or this is from your inital trials.

         

        Pl feel free you could reach me thor my mail id  for more explanations if needed.

         

         

        Regards,

         CPM Thulasiram



        --- On Mon, 26/4/10, manimaran mani <confectionerymaran@ yahoo.co. in> wrote:


        From: manimaran mani <confectionerymaran@ yahoo.co. in>
        Subject: Re: [foodees] Lumps Formation in Mango Drink
        To: foodees@yahoogroups .com
        Date: Monday, 26 April, 2010, 9:06 PM

         

        Dear Manjusha,

         

        You send the flow diagram for your process ,i will refer your process & tell exact corrective action for the same.Any have tell the following data's Ph,brix,% of sucrose,KMS.

         

        Regards,

        C.Manimaran. .

         


        From: Manju Shah <manjusha1612@ yahoo.com>
        To: foodees@yahoogroups .com
        Sent: Mon, 26 April, 2010 5:21:12 PM
        Subject: [foodees] Lumps Formation in Mango Drink

         

        Hi All,

        I need a help. Can anyone please tell  the reasons why there will be LUMPS Formation in Mango Drink, even when it is properly homogenized, and hydrocolloids are not altered w.r.t. source of raw material, dosage level.
        the lumps are observed even without hydrocolloid addition also. The lumps are 2 to 3 mm in size, and are easily dispersed when touched with finger or shaken the bottle.The problem is been observed from the onset of summer.

        Awaiting your valuable inputs Friends!

        Thanks!

        Manjusha

         

         

        Email Confidentiality Notice: This email message is for the sole use of the intended recipient(s) and may contain confidential and privileged information. Any unauthorized review, use, disclosure or distribution is prohibited. If you are not the intended recipient, please contact the sender by reply email and destroy all copies of the original message. Any views or opinions presented in this email are solely those of the author and do not necessarily represent those of the company unless it is otherwise communicated explicitly. This message has been content scanned by the Amara Raja MailGate. MailGate uses policy enforcement to scan for known viruses, spam, undesirable content and malicious code. ------------ --------- --------- --------- --------- --------- --------- ---
        
         
        
         
        
        


      • priyanka prabhakar
        Hi Manjusha, This problem is mostly observed in Mango drinks. One of the probable reasons may be gel formation. This happens when the pectin from mango pulp
        Message 3 of 11 , May 5 11:22 AM
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          Hi Manjusha,
           
          This problem is mostly observed in Mango drinks. One of the probable reasons may be gel formation. This happens when the pectin from mango pulp forms a weak gel with citric acid.
          You have to check the incoming raw material quality to address this issue. Normally enzymatic treatment of pulp is done for beverage applications. 
          In case the mango pulp is already enzymatically treated you may need to check its efficacy.
           
          rgds
          Priyanka
           
           
           
          On Mon, Apr 26, 2010 at 5:21 PM, Manju Shah <manjusha1612@...> wrote:
           

          Hi All,

          I need a help. Can anyone please tell  the reasons why there will be LUMPS Formation in Mango Drink, even when it is properly homogenized, and hydrocolloids are not altered w.r.t. source of raw material, dosage level.
          the lumps are observed even without hydrocolloid addition also. The lumps are 2 to 3 mm in size, and are easily dispersed when touched with finger or shaken the bottle.The problem is been observed from the onset of summer.

          Awaiting your valuable inputs Friends!

          Thanks!

          Manjusha


        • manojthomas777
          Are you sure that they are lumps. I have noticed lump formation in Mango drink manufactured by Almarai. Often wondered why this happens. I would like to know
          Message 4 of 11 , Jun 30, 2010
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            Are you sure that they are lumps.
            I have noticed lump formation in Mango drink manufactured by Almarai.
            Often wondered why this happens.
            I would like to know about the stabilizer you are using.
          • Manjusha G
            even without stabilizer also there is lump formation Email Confidentiality Notice: This email message is for the sole use of the intended recipient(s) and may
            Message 5 of 11 , Jun 30, 2010
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              even without stabilizer also there is lump formation
              Email Confidentiality Notice: This email message is for the sole use of the intended recipient(s) and may contain confidential and privileged information. Any unauthorized review, use, disclosure or distribution is prohibited. If you are not the intended recipient, please contact the sender by reply email and destroy all copies of the original message. Any views or opinions presented in this email are solely those of the author and do not necessarily represent those of the company unless it is otherwise communicated explicitly. This message has been content scanned by the Amara Raja MailGate. MailGate uses policy enforcement to scan for known viruses, spam, undesirable content and malicious code. ---------------------------------------------------------------------
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