Enhanced mouthfeel
Low sugar mango fruit juice
Ingredion Ingredients Used:
Formula
Ingredient
Amount
% as is
Water
up to 100
Alphonso mango purée
10.00
Sugar
2.00
Citric acid
0.11
Ascorbic acid
0.03
Acesulfame K
0.0125
Aspartame
0.0125
TOTAL
100
Preparation
1. Mix the water and the mango purée.
2. Dry blend all the other ingredients thoroughly. Add the dry mix into the liquid base using moderate shear.
3. Preheat to 50°C.
4. Homogenise the beverage using a high-pressure homogeniser at 100 bar.
5. Transfer the drink into bottles and pasteurise at 75°C for five to ten minutes.
6. Cool the bottles and refrigerate until consumption.