Model for Evaluating Turbidity in Cloudy Beverages

Abstract

A model was developed to simulate diluted emulsions of clouding agents in beverages using uniform latex particles (ULP) at different concentrations and particle sizes ranging from 0.10 to 5.85 km. The model allows determination of optimum concentration and diameter of suspended particles in diluted suspensions. Turbidity measurements showed that, for a given particle concentration, the haze of a diluted suspension reached a maximum when the diameter of the ULP was decreased to 0.243 km. A comparison of typical citrus oil in water beverage emulsions with diluted ULP suspensions showed that, when size of suspended oil globules was varied, a similar optimum particle size was found.

Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines

“…Tomasset (1995) shows that they are phenolic in nature and appear by condensation of some phenols with others or with other material in suspension. The presence of these colloids is not always visible to the human eye (Hernández et al ., 1991); however, they are detected in the nephelometer or nephelometric turbidimeter with which the turbidity was evaluated, and also by spectrophotometer measurements at different wavelengths, just as the brightness was evaluated. Thus, together with the increase in turbidity, a big loss in brightness was detected (Table 3), this was much more marked for the control wines.…”

Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate

“…Cloudy emulsion are O/W emulsions normally prepared as a concentrate and diluted into the finished product maintaining opacity while providing flavor, color, and cloudy appearance for the beverage [24][25][26]. However, there is a limited number of such emulsions, since only a few of them are food-permitted emulsifiers imparting sufficient cloudiness and stability [26,27].…”

Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions

“…However, these types of oil in water (o/w) emulsion are inherently unstable due to the difference in specific gravity between the oil droplets and the water medium (Hernnandez, Baker, & Crandal, 1991). The specific gravity of citrus drink usually varies from about 1.038 to 1.054 and depends on the emulsion refractive index.…”