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Stabilization of cloud in orange squash.

Ranganna, S. and Raghuramaiah, B. (1970) Stabilization of cloud in orange squash. Indian Food Packer, 24 (2). 14-21, 11 ref..

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Abstract

Pasteurized and unpasteurized orange juice was used to prepare squashes containing 25% juice, 45% total suspended solids (TSS), 1.5% acidity and 1000 ppm sodium benzoate. Pectin, sodium alginate, carboxymethyl-cellulose, sodium hexametaphosphate, gum accacia, esters of alginic acid, variation in TSS, partial replacement of sucrose by dextrose, and smaller particle size of pulp was used to try and prevent pulp separation. Results showed that cloud stability better with pulp of 500-1000mum particle size. Addition of low viscosity propylene glycol ester of alginic acid gave uniform suspension of pulp in pasteurized juices at levels of 0.4% for 40% TSS and 0.1% at 60% TSS.

Item Type: Article
Uncontrolled Keywords: STABILITY-; Stabilization of cloud in orange squash; CLOUD-; ORANGES-; BEVERAGES-; SEPARATION-; Prevention of separation of pulp in orange squash; PULPS-; PECTIC-SUBSTANCES; Effect of /pectin/ on cloud stability of orange squash; ALGINIC-ACID; Effect of /alginates/ on cloud stability of orange squash; CELLULOSE,-CARBOXYMETHYL-ETHER; Effect of /carboxymethyl cellulose/ on cloud stability of orange squash; SODIUM-PHOSPHATES; Effect of /sodium hexametaphosphate/ on cloud stability of orange squash; GUMS-; Effect of /gum acacia/ on cloud stability of orange squash; SOLIDS-; Effect of /SOLUBLE solids content on cloud stability of orange squash; SUCROSE-; Effect of /PARTIAL REPLACEMENT OF sucrose by dextrose/ on cloud stability of orange squash; GLUCOSE-; PARTICLES-; Effect of /particle size of pulp/ on cloud stability of orange squash
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2014 07:09
Last Modified: 20 Mar 2014 07:09
URI: http://ir.cftri.com/id/eprint/7304

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