Juice stabilization

In case a juice has to be stabilized, it is recommended to run the process at a higher flow rate and through 2 columns in parallel to achieve the highest throughput possible and to reduce the contact time. Depending on the adsorbent used in this process substances being responsible for gushing can be partially removed as well.

 

If proteins have to be removed please consult our technical expert.

 

Apple juice stabilization

Process details¹: Inlet_E400 0.6 - Outlet < 0.4

 

 

Recommended Product

TREVER®|SORB ADS500 polymeric adsorbent

¹Typical values. Please refer to our Terms and Conditions page

 

 

Related Information

Application/Technology pages

• Beverage overview
• Fractal technology
• Extraction of valuable substances
• Juice deacidification
• Juice debittering
• Juice decolourization
• Juice demineralization
• Juice stabilization
• Sugar decolourization
  

Product page

TREVER®|SORB poymeric adsorbents

Literature

• Beverage processing product list (pdf)
• Beverages and plant extracts brochure (pdf)
• TREVER®|SORB adsorbents product list (pdf)