Rohm Gmbh

Ekkehard Grampp

Reinhold Schmitt

Helmut Uhlig

Reinhold Urlaub

The method of making citrus juice resistant to flocculation on storage, which method comprises treating naturally turbid citrus juice having a pH below 2.5 with a pectinase of the polygalacturonase-pectinesterase type at a temperature below 30.degree. C. until the alcohol test for pectin is negative, and then decanting the flocculation-resistant supernatant juice after settling.

Methods for making flocculation-resistant citrus juice

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.

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Darmstadt, Germany

Ekkehard Grampp