Juice solids

Miller and Mutka (7) have also outlined a process for the encapsulation of juice solids. They found it necessary to clarify the juice and then concentrate it to about 85 Brix prior to encapsulation. Clarification was accomplished by ultrafiltration or enzymatic treatment and was required in order to avoid viscosity problems during concentration. The high solids level was desirable since lower solids juices would need to be cooked longer to achieve acceptable moisture levels for extrusion and would, therefore, suffer heat damage. 

The matrix used for the encapsulation of juice solids was a mixture of low DE maltodextrin (DE 10) and lactose. A typical formulation prior to cooking would be 23% water, 26% lactose and 51% maltodextrin. This material was cooked to the desired temperature (ca. 110 C), mixed with 85 Brix juice solids and optionally, peel oil, extruded, washed and dried. The extrusion process is essentially the same as used by Swisher (3), A product containing up to 40% juice solids may be produced via this process. This loading of juice solids is substantially greater than the 10-15% juice solids loading claimed by Barnes and Steinke ( 5 ). 

Many other compounds have been included in studies on sucrose response. Most of these have been herbicides or enzyme poisons. None of the common herbicides had any positive effect on sucrose at rates up to that causing severe foliar injury. Earlier reports of response from 2-(2,4,5-trichlorophenoxy)propionic acid and 2,2-dichloropropionic acid could not be substantiated in British Guiana and Queensland. 27 Some compounds, such as 3-(p-chlorophenyl)-l,l-dimethylurea (monuron), (2,4-dichloro-phenoxy) acetic acid in soil, ethylenediaminetetraacetic acid, and leaf desiccants decreased sucrose and juice solids content. 20 Field trials with several chemicals in Trinidad showed enhanced sucrose at 14 to 28 days before harvest resulting from the application of 8 and 12 lb. (per acre) of... 

Over the past 30 years, extensive research has been carried out to find ways to detect the adulteration of fruit juices. The approaches have developed from simple procedures, such as measuring the potassium and nitrogen contents of juices, to the use of highly sophisticated and expensive equipment to detect the most recent approaches that unscrupulous suppliers may be using to extend their products. Such adulteration often involves the substitution of some of the fruit juice solids by sugars derived from beet, cane, com or inulin, or the addition of cheaper juices or second extracts of the fruit. 

Reducing sugars, 4-8%,7 are known to be present in cane juice they are D-glucose and D-fructose. The acetylation of lyophilized (freeze-dried) normal cane juice solids followed by chromatography on a magnesium acid silicate of these acetates led to the isolation and proper identification of the sugars as crystalline derivatives.8... 

Unless otherwise noted, constituent concentrations of cane juice and of cane final molasses are expressed on the basis of the solids contents of the source materials. When the solids contents are unavailable, the normal values of 17% and 80% for cane juice solids and cane final molasses solids, respectively, have been employed to closely estimate these constituent concentrations. 

Viscosity poses a similar problem in the production of pulp wash concentrate. Pulp wash consists of juice solids obtained by countercurrent washing of pulp after its separation from juice. On a °Brix basis, pulp wash liquids are higher in pectin than juice from which the pulp has been screened (19). Concentration of pulp wash above 40°Brix is at times hampered by excessive pectin levels (20). To control viscosity processors may be forced to reduce finisher pressure to minimize pectin extraction, thereby curtailing yield. A more effective solution is to treat pulp wash with pectinases to reduce pectin levels (21). If pectinases are incorporated into the wash water, this method has the advantage of increasing total solids yield by reducing juice retention in the pulp. 

With his process, he produced free-flowing orange juice powders that contained as much as 60% orange juice solids by weight. 

Vacuum filtration is used less often for juice clarification. It is very efficient for juice solids removal on a high throughput basis but introduces a... 

Variables in alcoholic fermentation, the yeast-enzyme conversion of grape sugar to ethanol and carbon dioxide, have a major impact on the character, composition, and quality of North Coast white table wines. Type of yeast, juice solids content, juice S02 content, juice protein content, fermentation temperature, and fermentation rate are factors the enologist may consider and control. 

Juice solids have a critical effect not only on wine quality (discussed under juice clarification) but also on yeast activity. A juice that is too clean, from excessive pectic enzyme treatment, filtration, or centrifuging, may have difficulty completing fermentation. Groat and Ough (24) and others have reported that juice solids levels below 0.1 to 0.5 percent resulted in slower fermentations. Levels of 0.5-2.5 percent solids are used commonly in the North Coast. 

SPE can be used for both online and offline separation of target analyte in the analysis procedure. However, in citms juices, especially orange and grapefmit juices, the application of SPE is under debate. The primary reason against its use is that SPE may be ineffective in capturing the flavonoids located in suspended juice-solids, which may represent a large fraction of the total flavonoids (Bronner and... 

When processing apples, the recovery of juice solids can also be achieved by continuous countercurrent extraction with water. These extraction systems were derived from the extraction of sugar beets in the sugar industry and they work either as hot or as cold extraction. 

Another possibility is to produce concentrate from the recovered juice solids as such, so-called pulp wash concentrate , or OWP (Orange Wash Pulp) or WESO (Water Extracted Solids) respectively. 

Uses Natural flavoring agent in foods Lemon (Citrus medica limonum) juice powder CAS 84929-31-7 EINECS/ELINCS 284-515-8 Synonyms Citrus limonum Citrus medica limonum Citrus medica limonum juice powder Lemon juice powder Lemon juice solids Definition Powd. of the dried juice of the lemon, Citrus medica limonum... 

Tatum and Berry (1973a) spotted 50-pl aliquots of commercial juice samples directly on a 20 X 20 cm silica gel G plate (Analtech Inc.) without extraction or other sample preparation. The plate was scribed into 1-cm channels prior to the spotting and standards of 0.1 through 0.5 p,g were spotted in the centre five channels of the plate. The plate was thoroughly dried with a heat gun and the dried plate was first developed with acetone to 3 cm mark from the applied spots. The acetone was used to extract limonin out from the dried juice solids. Then the plate was dried and developed in one of the 17 solvent systems listed in the paper. 

Spray drying. This is carried out in a specialized facility and involves drying the juice, generally with the addition of a drying aid such as dextrose or maltodextrin, at a relatively high temperature for a short time. The stickiness of the juice solids under spray drier conditions makes them nearly impossible to produce without a drying aid as noted above. 

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