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Composition of Orange Juice Cloud
Author(s) -
SCOTT W. CLIFFORD,
KEW THEO. J.,
VELDHUIS M. K.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01850.x
Subject(s) - orange juice , chemistry , acetone , food science , hexane , orange (colour) , cellulosic ethanol , nitrogen , composition (language) , pentoxide , biochemistry , chromatography , organic chemistry , cellulose , linguistics , vanadium , philosophy
SUMMARY Reported for the first time are analyses of materials identified with and contributing to the cloud of orange juice. Hexane‐soluble materials provided up to one‐fourth of the cloud‐producing components. In contrast to the composition of structural components of the fruit, cloud components insoluble in alcohol, acetone, and hexane were shown to be rich in nitrogen (ca. 7%), pectins (ca. 80%), and phosphorus (ca. 1.5% as the pentoxide) and to be very low in cellulosic components (ca. 2–5%). This is evidence that cloud originates in the juice cells rather than from mechanical disintegration of structural tissue. No appreciable difference in cloud composition was observed between fruit varieties or between freeze‐damaged and normal fruit.