Peeling Effect of Satsuma Mandarin Segments by Formulation Containing Sugar Fatty Acid Ester and Potassium Pyrophosphate

Studies on Application of Surface Active Agents to Foods. Part VI

Abstract

The combined use of sugar fatty acid ester (I) and potassium pyrophosphate (II) gave good effect on peeling of Satsuma Mandarin segments. The formulation containing I and II helped not only lowering the temperature as well as concentration of HCI and NaOH solution, but shortening the time of treatment, resulting in an increase of fancy segments and a decrease of broken segments.
The addition of this formulation to HCI solution was more effective for peeling of the segments than that to NaOH solution.