Clarification and Stability

Undissolved juice components are transformed into larger complexes through a so-called fining agent, which leads to an easier separation from the juice. Unlike simple filtration, this technology also has a stabilising effect preventing later haze and changes in colour and smell. Fruit juices can be treated with bentonite, gelatine, silica sol, activated carbon and PVPP. Other alternative remedies for a targeted reaction with polyphenols and proteins are applicable for general use in food products, however they are not intended for fruit juice production.

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    Erbslöh Geisenheim AG

    Erbslöhstraße 1

    65366 Geisenheim, Germany


    Phone:+49 6722 708-0
    Fax:+49 6722 6098

    info@erbsloeh.com