Cloud stability is the ability of a cloudy juice or nectar to maintain its suspended particles in uniform distribution without sedimentation or clarification, making it a critical quality attribute for orange, apple and berry products.
In trade practice
Suppliers demonstrate cloud stability through homogenisation records and particle size analysis carried out before filling. QA teams assess it by centrifugation or visual sedimentation tests on retained samples. Common failures arise from insufficient homogenisation pressure or pectin degradation during pasteurisation. Buyers typically require test results from an accredited laboratory as part of the pre-shipment documentation package.
In a specification
A purchase specification states the minimum cloud stability value as a percentage of initial turbidity retained after a defined centrifugation cycle, with the test method referenced by its Codex or ISO designation.