Mango concentrate

The purpose of concentration of mango is to remove at least 50% of the initial water content. Mango pulp was concentrated by four methods:
*Freeze concentration
*Evaporation under vacuum
*Centrifugal separation of the juice into pulp and serum, the serum being concentrated alone using freeze concentration
*Evaporation

If concentrate is to be prepared from puree, treatment with enzymes to break down pectin and cellulose, followed by centrifugation or fine-mesh filtration, is necessary.

The concentrated is stable without the addition of chemicals as long as it is kept frozen.

Flowchart: Processing of mango concentrate

It serves as base for further industrial processing and formulations as mango juice, nectars and ice cream and drink mixes.

The optimum concentration of mango pulp is 45 - 48° Brix, and the quality of ready-to-serve beverages prepared from the concentrated is comparable to that from fresh pulp.

Enzymatic liquefaction has been employed to improve the quality of higher °Brix concentrates. Mango concentrates are utilizes in the preparations of juice and energy drinks.
Mango concentrate