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Article: Inhibit cloud formation in pasteurized juice.
- Article from:
- Emerging Food R&D Report
- Article date:
- February 1, 2003
CopyrightCOPYRIGHT 2003 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The heat that occurs during the processing of vegetable juice often causes the oils in the juice to cloud. This may be an undesirable effect that, if eliminated, would improve the quality of the product.
Scientists in Taiwan have investigated the composition of the cloud formed during the pasteurization of spinach juice. They wanted to find out the type of impact that blanching, homogenization and the use of additives would have on the formation of the cloud. Through their research, the scientists were able to determine the composition of the spinach juice cloud and what factors influence cloud formation. They came up with a feasible way to reduce or to prevent ...