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Cloud stabilization in citrus beverages by low methoxyl pectin
Author(s) -
PADIVAL RAJNI A.,
RANGANNA S.,
MANJREKAR S. P.
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00915.x
Subject(s) - pectin , chemistry , food science , calcium , esterase , viscosity , ammonia , biochemistry , organic chemistry , enzyme , physics , quantum mechanics
Summary Cloud in citrus beverages containing 40–65% total soluble solids (TSS) is stabilized by the addition of 0.05–0.1% ammonia deesterified low methoxyl pectin (LMP) containing 4.5% methoxyl, and 2–6 mg of calcium per 100 g of the beverage. The concentration of LMP and calcium required decreased as the TSS increased. The stabilization of cloud is based on the principle that calcium added at concentrations much lower than that required for gel formation results in considerable increase in the viscosity of the LMP solution. Heat inactivation of pectin esterase (PE) in the juice is not essential for cloud stabilization.