Method for clarification of fruit juice
AssigneeRohm Co., Ltd.
InventorsEkkehard Grampp, Reinhold Schmitt, Reinhold Urlaub
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Abstract
In a method for the clarification of fruit juice by treatment thereof with pectinase at a temperature between 35.degree. and 55.degree. C. and subsequent settling in the presence of gelatin and silica sol, the improvement wherein the settling is carried out at a temperature between 35.degree. and 55.degree. C.
Claims5
In a method for the clarification of fruit juice by treatment thereof with pectinase at a temperature between 35.degree. and 55.degree. C. and subsequent settling in the presence of gelatin and silica sol, the improvement which comprises carrying out the settling at a temperature between 35.degree. and 55.degree. C.
Dependencies are inferred from the claim text.