Prevention of Turbidity in Canned Mandarin Orange Syrup by β-Cyclodextrin, in Line Test

Abstract

The turbidity of canned mandarin orage syrup is due to precipitation of hesperidin. By screening test of natural materials for prevention of turbidity, it was found that the addition of β-cyclodextrin increases the solubility of hesperidin and prevents the precipitation of hesperidin in the model syrup. In this paper, canned mandarin oranges added with β-cyclodextrin were prepared at 4 factories in the industrial scale, and were stored at room temperature for one year. It was found that by the addition of β-cyclodextrin, the amount of souble hesperidin in syrups were increased and precipitated hesperidin were decreased. It was also confirmed that the syrups of canned mandarin orange were kept to be clear in the presence of β-cyclodextrin. The effective additional concentration of β-cyclodextrin is 0.1-0.4% in poured syrup. The amounts of fruits and the quality of fruits such as appearance, flavor and texture were not altered by the addition of β-cyclodextrin.