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Low sugar mango fruit juice

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Enhanced mouthfeel

Low sugar mango fruit juice

Ingredion Ingredients Used: N-DULGE® CA1 - 10903303

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Mango juice in glass. On rustic background
Mango juice in glass. On rustic background

Formula

-

Ingredient Amount % as is
Water up to 100
Alphonso mango purée 10.00
Sugar 2.00
N-DULGE® CAI co-texturiser 0.20
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.

Featured ingredient

N-DULGE® CA1 co-texturiser

N-DULGE® CA1 is a unique co-texturiser designed to develop relatively firm textures with excellent mouthcoating properties resulting typically in very creamy textures with a longlasting even meltaway. It can be widely used across high, medium and low moisture applications. Due to its unique rheological and structural properties it can also be used to develop more spreadable and squeezable low fat textures that can resemble those of a cream cheese and/or a peanut butter.

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