Clear Orange Juice: A Molecular Gastronomy Recipe

By employing molecular gastronomy techniques, it is possible to separate the sediment and fibers of citrus fruit from the clear liquid to create a completely transparent orange juice. Through the use of a hydrocolloid such as agar-agar during a boiling and filtration process, the fruit particles are trapped, yielding an impressive result that perfectly preserves the original flavor of the orange.

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