Turbidity of Beverages with Citrus Oil Clouding Agent

Basic principles of light scattering were used to predict turbidity in cloudy beverages for monodisperse and polydisperse systems of suspended citrus oil globules. Predicted values for specific turbidity agreed well with experimental values for diluted citrus oil‐in‐water beverage cloud emulsions. Citrus oil‐in‐water cloud emulsions were prepared with a pressure homogenizer at different pressures (4.1–27.56 kPa). Size distributions obtained for the emulsions fit the long‐normal distribution and the distribution curves became more narrow as pressure of homogenization increased.