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ARS Home » Research » Publications at this Location » Publication #65746
Title: UTILIZATION OF CITRUS BY-PRODUCTS AND WASTES AS BEVERAGE CLOUDING AGENTS

Author
item SREENATH, HASSAN - FOREST PRODUCTS LAB
item CRANDALL, PHILIP - UNIVERSITY OF ARKANSAS
item Baker, Robert

Submitted to: Journal of Fermentation and Bioengineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/10/1995
Publication Date: N/A
Citation: N/A

Interpretive Summary: Beverage clouding agents derived from natural sources are in demand as replacements for synthetic clouding agents. A number of different by-product streams from citrus processing were altered by fermentation, pectolytic enzyme treatment, or alcohol extraction to improve natural cloud stability. Fermenting citrus peel juice concentrate improved cloud strength, while reducing solids content and viscosity.

Technical Abstract: Beverage clouding agents derived from natural sources are in demand as replacements for synthetic clouding agents. Citrus molasses, peel juice concentrate and pulp wash were subjected to fermentation with yeasts, pectolytic enzyme treatment, or alcohol extraction to improve cloud strength and stability. Most treatments reduced cloud strength, but fermentation of peel juice concentrate improved cloud strength. Treatment with pectolytic enzymes reduced viscosity by 89% with little effect on cloud strength. While of limited stability in a model test beverage, such cloud had no off-flavor in a two-month storage test.