How to Stabilize Your Own Home Made Orange Juice

For us to home stabilize a juice, we are going to go through a simple process of making an orange juice. This process will incorporate all the procedures for making orange juices and later on, I will explain what component was used as a stabilizer.
Orange fruits will be required to prepare the squash. Quite a number of them are needed for producing about one liter squash. The squash is produced by slicing the orange into smaller pieces and squeezing them in between filter clothes. The liquid is collected in a clean jar.

The other ingredients for our home made juice will include half kilogram of corn flour, five grams of citric acid, 0.1 grams of sodium metabiosulphate, permitted food color and 1Kg of sugar. The procedure is simple Boil the sugar (1Kg for 1liter of juice) until it's brown in color. Just put your corn flour in cold water and stir. Meanwhile, be boiling water until boiling point. Into the boiling water, add the stirred corn flour and stir until a continuous thickness is achieved. Add the following ingredients as you stir until the last ingredient has been added i.e. the boiled sugar, the juice, citric acid and the sodium metabiosulphate.
When the juice is ready, (readiness in tested by consistency in thickness), pack in a tight container but first of all you put it into the container until the container is nine tenth full. The head space here is very crucial for the preservation of the juice.

Since our juice was made from fresh orange fruits consumption of the juice should be fast enough because spoilage of our home made product is also faster. The juice should be used in a period of about one week and then another fresh one made.
Ok, it will be pointless to talk of the reasons as to why we use the orange juice, but basically it is the sole ingredient we call this product orange juice. The corn flour, to the amazement of many, is our stabilizer. As you have realized, we first of all prepare porridge with it before adding other ingredients to it. This holds all the ingredients together and making sure that the different parts does not separate. Well prepared corn flour porridge is therefore necessary for stability of the juice over a long period of time. The corn flour also enables the juice is of energy value to the consumer.

Sugar is the main sweetener to our juice. Its caramelization (i.e. boiling it in hot water until it browns) is necessary to add color to the juice and also have a unique flavor and taste. The sugar also aids in preservation by increasing the osmotic pressure of product, thereby lowering the water activity of the juice, making the juice not conducive a place for microorganism to thrive in.
Citric acid is more or less used in the same sense as the sugar. It aids in increasing the preservative quality of our juice and especially lowers the pH thereby making the juice have tendency not to inhibit many microorganisms, especially now that most of the microorganism do well in alkaline environment and/or neutral pH.

Lastly, our juice is preserved by use of sodium metabiosulphate and vacuum (leaving the head space which after cooling the juice will contain the vacuum). The permitted food color is to the color of your choice to make the juice look good.
This kind of juice is good for it has the feel of personal preparation and adds quality to the life of the producer. It is cost effective because there are no expensive machinery involved in its manufacture. Make one for a date and your mate will enjoy your presence for a long time to come.