PRODUCING OF NATURAL CLOUDING AGENTS FROM ORANGE AND LEMON PEELS

Two beverage clouding agents were produced from peels of Valencia orange and of Baladi Lemon. Three enzyme preparations, Pectinex ultra SP-L, Novo Ferm and Ultrazyme 100. were used under their estimated optimum conditions to hydrolyse pectin of the peel. Novo Ferm was proved the optimum preparation to use for preparing the two clouds. The chemical and physical properties of the produced clouds were evaluated. During storage the colour of lemon cloud was more stable than that of orange which showed significant browning. Sensory evaluation of two citrus drink when 5, 10 and 15\% of the clouding agents were added, indicated that colour and appearance of drinks were improved. No bitterness was detected when orange cloud was added up to 15\%. The cloudy of the produced drinks was stable after 42 days storage at 25-degrees-C.