A/B tek was used. Phosphoric acid rather than vinegar. NaOH was added, mimosa soup turned deep purple/black color. When sodium was added, the color changed to a bright pink and the mimosa seemed to clump up together. The volume had been reduced significantly, but the end solution wasn't thick or sludgy.

Any idea what's going on? When the pink solution is heated, it re-mixes with the rest of the mimosa and it turns normal purple/black.

Thanks.

You mean sodium hydroxide? How much of it was added?. You probably just need to add more of it.

I was just thinking this same thing.

It couldn't be that the solution is too saturated with sodium (Na) ~ hybrid salt tek?

But will try more NaOH.

Thanks.