Community Research and Development Information Service - CORDIS


The stability, storage and distribution of certified reference materials which consist of liquid or frozen fruit juices is rather problematic. As a better alternative, a stable orange juice powder could be obtained in the past by freeze-drying to a moisture content below 0.4%. Experiments with freeze-drying of lemon juices resulted into unstable materials which collapsed into lumps by standing some weeks in brown bottles under argon.
A series of experiments has been set up in order to find an additive which can be used to obtain stable lemon juice powders and which is without influence on important analytical parameters as amino acids, sugars, organic acids, minerals and flavanone glycosides. The additives pectin and hydroxyethylcellulose have been examined. Powders containing pectin collapsed already after a short time and both resulted in non-acceptable changes in amino acids, sugars or minerals comparing the reconstituted freeze-dried powders to the original lemon juice. The addition of up to 3% hydroxypropyl methylcellulose seemed more promising, although some minor changes in the sugar and sodium concentration occured.

Additional information

Authors: OOGHE W, Universiteit Gent, Laboratorium voor Bromatologie (BE);KRAMER G N, JRC Geel (BE);SCHIMMEL H, JRC Geel (BE);PAUWELS J, JRC Geel (BE)
Bibliographic Reference: Paper presented: 7th International Symposium on Biological and Environmental Reference Materials, Antwerpen (BE), April 21-25, 1997
Availability: Available from (1) as Paper EN 40785 ORA
Record Number: 199711113 / Last updated on: 1997-09-16
Original language: en
Available languages: en