Opalescent and cloudy fruit juices: formation and particle stability.
Cloudy fruit juices, particularly from tropical fruit, are becoming a fast-growing part of the fruit juice sector. The classification of cloud as coarse and fine clouds by centrifugation and composition of cloud from apple, pineapple, orange, guava, and lemon juice are described. Fine particulate is shown to be the true stable cloud and to contain considerable protein, carbohydrate, and lipid components. Often, tannin is present as well. The fine cloud probably arises from cell membranes and appears not to be simply cell debris. Factors relating to the stability of fruit juice cloud, including particle sizes, size distribution, and density, are described and discussed. Factors promoting stable cloud in juice are presented.
Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland BC.
Tom
T
Beveridge
D001628:Beverages / Q000032:analysis*; D005524:Food Technology; D005638:Fruit; D009391:Nephelometry and Turbidimetry; D010316:Particle Size; D012995:Solubility