Expert: Eric Hofer - 11/3/2008

Question
Hi Eric,

I have written you in the past and have just a couple of questions to finalize my testing.  I creating a juice that I plan on selling - although as of now I am looking to do a small test run so it is being created in my kitchen. Using concentrates, a juicer, pasteurizing on my stove, and hot filling glass bottles.

My obstacles at this point are:

1) the color changes from a nice clean green color to an unappealing olive green. (I asked you this already and you mentioned ascorbic acid. I am only mentioning it again to give a full picture of where I stand.)

2) The juices separate like oil and water.  Maybe it is just a lot of sediment.  The fruits tend to be lighter and on top.  The vegetables tend to be heavier and sink. I need to have the juice more homogenous.  I never see juices in store shelves separate like this so there must be a way to keep the mixture more consistent.  Im hoping it something I can do at home as well.

The color change I can live with if I must. Ill simply use full sized labels on the bottles.  I didnt want to - I planned to use a clear bottle where the juice can be seen.  Especially since a full sized label may not be possible without special machines that I wont have accss to.

But the seperation is a deal breaker for me.  Is there anyway I can overcome this.

Answer
Rich,

These are questions outside my area of expertise (I'm more in Logistics, Back Office Systems etc.) ... I'll give you my thoughts - but please check with others...

- Colouring ... can be a very big issue - especially if people are repulsed by "olive".  Consider rather than hiding the colour, colouring the bottles - eg. a light yellow.  Anyway, it's "healthy and tastey" - keep in mind, people drink Mountain Dew and Campari - both of which look like they came out of a phosphor lab.

- Separation ... I'm not surprised; you might be able to leverage this point though.  Something that communicates that separation is natural as this is a healthy product, no additives used etc. and "Shake Well before Serving."  As to how one prevents it, I think this goes back to the differences between a "Suspension" and a "Colloid" (http://en.wikipedia.org/wiki/Suspension_(chemistry)) - there are ways to reduce the risk of separation - (e.g. slow it down) but settlement is still likely (perhaps passed the shelf sell-by-date).  You'll have to review such with a chemist.

- Full Sized Labels - I think this isn't a good idea; the process is more expensive requiring shrink wrapping - go for the simpler coloured bottle and marketing...  

Eric