The canned satsuma mandarin together with hesperidin glycosides was st
ored at room temperature for 6 months. The turbidity in its syrup was
analyzed at intervals ofl,3and Gmonths. Very low concentration of the
glycosides, 0.004%, inhibited effectively cloudiness of the syrup. The
amount of soluble hesperidin in the syrup was also analyzed by HPLC.
Much amount of hesperidin was solubilized in the clear syrup. From the
se results, the inhibition of turbidness was caused by solubilization
effects. The inhibition was not affected by high temperature and acidi
ty. Solubilization of hesperidin by hesperidin glycosides was applied
to 50% orange juice. After storage for 1 month, ninety percent of the
total hesperidin of the orange juice containing hesperidin glycosides
remained in the supernatant. The effects were kept more than 6 month-s
torage of the orange juice. From these results, it is confirmed that h
esperidin glycosides solubilize hesperidin in canned satsuma mandarin
and in orange juice and inhibit crystal formation of hesperidin.The ca
nned satsuma mandarin together with hesperidin glycosides was stored a
t room temperature for 6 months. The turbidity in its syrup was analyz
ed at intervals of 1,3 and 6 months. Very low concentration of the gly
cosides, 0.004%, inhibited effectively cloudiness of the syrup. The am
ount of soluble hesperidin in the syrup was also analyzed by HPLC. Muc
h amount of hesperidin was solubilized in the clear syrup. From these
results, the inhibition of turbidness was caused by solubilization eff
ects. The inhibition was not affected by high temperature and acidity.
Solubilization of hesperidin by hesperidin glycosides was applied to
50% orange juice. After storage for 1 month, ninety percent of the tot
al hesperidin of the orange juice containing hesperidin glycosides rem
ained in the supernatant. The effects were kept more than 6 month-stor
age of the orange juice. From these results, it is confirmed that hesp
eridin glycosides solubilize hesperidin in canned satsuma mandarin and
in orange juice and inhibit crystal formation of hesperidin.