Increased viscosity of a nut milk

Increased viscosity of a nut milk

Our challenger is a manufacturer of a product based on groundnut, popularly called “Horchata”. The manufacturer starts the process with clean and moisturized groundnuts, grinds them and adds water to obtain a liquid concentrate. In this liquid, which is rich in starch, amylase is added and the product undergoes pasteurization. At the final stage the liquid is mixed with other ingredients (the majority is sucrose) and UHT packed.

The manufacturer is always performing the same process, but some batches of the final product are showing an increase in viscosity. This phenomenon appears after 2 to 3 weeks. The tests for microbiological growth are zero and the pH of the product does not decrease.

Are you a freelance food technician, company or expert who can solve this challenge? – please contact us at or leave a comment below.

  • José A. García Mesa
    Posted at 13:32h, 19 August Reply

    Estimados amigos,
    en mi opinión, el problema puede residir en el control del proceso de hidrólisis del almidón.
    Estaría interesado en ayudarles a resolver su problema.
    Si desean contactar conmigo estaré encantado de discutir el tema con Vds.

    Saludos cordiales

  • Robert Despineux
    Posted at 16:35h, 22 August Reply

    Dear All,

    are all your challenges still “open”? Even the once that were posted a couple of months ago?
    How could we solve a challenge as a company (and not an individual)?
    I’d love to know more about AllFoodExperts 🙂

    Best wishes


    • allfoodexperts
      Posted at 12:36h, 29 December Reply

      Dear Robert,

      Some of the challenges are still open. Which one are you interested?

      Best regards

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