Cloudifiers

Most parto of fruit juices and fruit juice drinks are cloudy. This is particularly true for citrus juices and drinks; for all these products clarification or excessive clarity are, without doubt, a great defect.

Cloudiness is due to a suspension of insoluble components like oils, pectin, lipids, proteins, flavonoids, in a matrix that in proper conditions do not flock down and do not collect to the top.

Here, we do not want to consider "artificial systems" that are the basis of artificial cloudifiers (stabilizers [hydrocolloids], weighting agents [BVO or ester gum] and flavors) but just natural ones. Between those,  Cloudy and Special but also a new product named "ULTRACLOUD" that has been optimized by CITRECH.

Main characteristic of this product is its cloudifier power that is about eight times higher respect to Cloudy concentrates, with a first grade stability nd very low pulp content, and with a very big PLUS, its naturality.

Processing technology is pretty complicated but, according to CITRECH philosophy it is completely integrated in a by-products recovery lay-out linked with natural sugars and amminoacids recovery.