Posted by Dave Arnold
Purpose: Clarify difficult-to-clarify lime juice
Techniques Used: Gel clarification, centrifuging
The holy grail of clarification is lime juice. Lime juice doesn’t last long enough to gel clarify, can’t be heated enough for traditional clarification, doesn’t filter well, and takes 48,000 g’s to spin in a centrifuge. In short, it’s a clarification guru’s nightmare.
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Entries Tagged as 'enzyme clarification'
Spin Gel Clarification
June 9th, 2009 · 10 Comments · Agar
Tags:centrifuge·enzyme clarification·gel clarification·rotovap·spin gel clarification
Enzyme Clarification
May 22nd, 2009 · 9 Comments · Agar
Posted by Dave Arnold
Chadzilla had a good question about enzyme clarification: What is it? Many fruit juices, like apple and cucumber juice, are cloudy because of particles stabilized by pectin. You can use enzymes, like pectin lyase, to break down those pectins. We use a brand called Pectinex Smash by Novozymes. Simply add 1-2 grams [...]
Tags:enzyme clarification