How to prevent juice cloudiness or sedimentation?

Juice cloudiness and sedimentation can affect product appearance, mouthfeel, and consumer acceptance—especially in clear juices. To improve juice clarity and stability, manufacturers use a combination of mechanical and chemical methods:

1. Homogenization

Using a high-pressure homogenizer (20–30 MPa) breaks down suspended pulp particles into fine, uniform droplets. This:

• Improves juice texture and stability

• Prevents phase separation

• Is essential for cloudy or pulp-in juices where uniform appearance is desired

2. Use of Stabilizers

Add food-grade stabilizers such as:

• Pectin – Naturally occurring in fruits, helps maintain suspended solids

• CMC (Carboxymethyl Cellulose) – Prevents sedimentation by increasing juice viscosity
  These are particularly useful in tropical fruit juices or blended juice drinks.

3. Enzymatic Clarification (for Clear Juices)

Treat juice with pectinase or other clarifying enzymes to:

• Break down large polysaccharides and pectins that cause turbidity

• Reduce viscosity and improve filterability

• Achieve clear juice ideal for apple, grape, and pear products

4.Centrifugation or Fine Filtration (Optional)

Use decanters, disc centrifuges, or microfiltration units to remove fine particles before bottling, especially in premium clear juices.

KAAE integrates advanced homogenization, filtration, and enzyme dosing systems into its juice production lines—customized according to your clarity requirements and juice type.