Multiple technology of processing hippophoe juice

The mechanism of stabilization of structure of juice is studied by a solution of zeolite. It is shown, that suspension of zeolite is diverse, therefore is less steady and cooperating with particles of juice forms stable system. It is proved, that stabilization of structure of juice is carried out not only introduction of ready forms of stabilizing preparations or due to a combination to raw material containing pectinaceous substances, but also due to concentration of homogeneous particles.