Clarification of fruit juice with chitosan
Chitosan prepared from shrimp shell was made partially water-soluble by hydrolyzing with 7% acetic acid. This chitosan at low concentration was found to be effective in the clarification of different fruit juices. Appearance and acceptability of the juices after treatment with chitosan significantly increased on a nine point Hedonic scale.
Journal: Process Biochemistry - Volume 39, Issue 12, 29 October 2004, Pages 2229–2232