02 Aug 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.
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