Once the extraction of juice and essential oil is over, the manufacturing processes that follow vary according to geographic position, production company size and market specificities.Especially in Mediterranean countries, the juice, straight out of the extractors before being pasteurised, undergoes a final refining before reducing the content of solid matter to as little as under 0,5%. Without doubt the majority of lemons, oranges, grapefruits and mandarin oranges will then be pasteurised and concentrated.
The “depulpation” of juice is carried out for all products destined for the soda market. Consumers of fizzy orangeade and lemonade or fizzy grapefruit drinks, don’t like seeing pulp residue at the bottom of their bottle, so even in their buying conditions, soft drink manufacturers stipulate limits of pulp and sediment content. With products destined for the soda market, even the organoleptic aspect is taken seriously, especially concerning colour, its intensity and turbidity.
Contrary to juice, taste and freshness are relatively less important for sodas. We can see this from the dilution of juice in the drink and the presence of other aromas. During the stabilisation of derivatives in the soda sector, colour and turbidity are most often obtained through technological means including, sometimes products from second extractions. In fact, it’s very important for the drink’s stability that the pectin content is higher than that in pure juice and that this pectin has certain characteristics.