Juice clarification is the processing stage that removes suspended solids, pectin and haze-forming compounds from raw juice through enzymatic depectinisation, fining and filtration, producing the clear, stable liquid required for clear juice concentrates and NFC juices.
In trade practice
After pressing, processors add pectinase enzymes to break down pectin, then apply fining agents such as bentonite or gelatine to flocculate proteins and tannins before filtration through diatomaceous earth or membrane filters. Buyers of clear apple or grape concentrate specify turbidity limits, typically measured in NTU, in the product specification. Incomplete depectinisation is a common cause of haze reformation in the final concentrate, particularly after reconstitution. Certificates of analysis should confirm turbidity, colour and Brix at the point of despatch.
In a specification
A specification for clarified juice or clear concentrate states maximum turbidity in NTU, colour range, Brix, and confirms that no prohibited processing aids have been used under applicable food law.