Study on Stability of Color and Gelatinoids from Aloe Juice Processing

Abstract

Abstract: This paper studied the stability of color and gelatinoids fromAloe juice in the different processing con-ditions(temperature,pH,sucrose,VC,citric acid ect.).The experimental results showed th at the color and gelatinoids had better stability belowpH 5,<60℃.However,it had less stability in solutions of sucrose,cit ric acid.VCandNaClcouldintensifythe stability.ThelowconcentrationofVCandNaClhadbettereffectthanthe high concentration.It might be helpful t o Aloe gel processing.

Key words: aloe juice, processing technology, color and gelatinoids, stability

CHEN Jun, SHEN Jian, XIA Zhi-Hua. Study on Stability of Color and Gelatinoids from Aloe Juice Processing[J]. FOOD SCIENCE, 2003, 24(3): 70-72.

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Study on Stability of Color and Gelatinoids from Aloe Juice Processing

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