AWT Stabillisation Of Whey - Herbstreith & Fox
AWT Stabillisation Of Whey - Herbstreith & Fox
AWT Stabillisation Of Whey - Herbstreith & Fox
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>Herbstreith</strong> & <strong>Fox</strong> KG Recipe<br />
<strong>Whey</strong> Fruit Drink<br />
Product Pectin Classic CM 203<br />
120g Pectin solution 2.5% (= 0.3%)<br />
30g Sweet whey powder<br />
70g Orange juice concentrate<br />
50g Sucrose<br />
1.25g Citric Acid<br />
730g Water<br />
Citric Acid solution (50%)<br />
to adjust pH-value<br />
Input: approx. 1000g<br />
pH-value: approx. 3.8 - 4.0<br />
• Dissolve whey powder in 470g water and<br />
leave to swell for 30 minutes.<br />
• Dissolve orange juice concentrate, sugar<br />
and citric acid in the remaining water.<br />
• Make pectin solution 2.5% (see Technical<br />
Application Information).<br />
• Stir pectin solution into the whey<br />
(Ultra Turrax).<br />
• Adjust pH-value to 3.8 - 4.0 if necessary.<br />
• Homogenise at 150 bar.<br />
• Pasteurise 70°C, 10min.<br />
RESEARCH & DEVELOPMENT<br />
HERBSTREITH & FOX CORPORATE GROUP<br />
22/06/2005<br />
HERBSTREITH & FOX Corporate Group • Turnstraße 37 • 75305 Neuenbürg/Württ. • Germany<br />
Phone: +49 7082 7913-0 • Fax: +49 7082 20281 • info@herbstreith-fox.de • www.herbstreith-fox.de<br />
6
Change language