查了起雲劑（clouding agent,CA）英文期刊，發現他用途滿多。天然與人工兩種CA，怎樣區分？

這篇我看了一下，
http://www.fantastic-flavour.com/yahoo_site_admin/assets/docs/clouding_agent.260173446.pdf

發現起雲劑很類似一種飲料的保鮮穩定劑？
不知道這樣解讀後，不知道CA用途是否正確？

台灣的現在市售飲品，有哪些可以買來喝？
是不是還有其他加工食品也包含？



Abstract
www.elsevier.com/locate/foodchem
A natural clouding agent from orange peels obtained using polygalacturonase and cellulase
Alexandre Espachs-Barroso, Robert C. Soliva-Fortuny, Olga Mart ́ın-Belloso *
Department of Food Technology, UTPV-CeRTA, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
Received 19 January 2004; received in revised form 16 April 2004; accepted 16 April 2004
Clouding agents (CAs) provide high cloud stability when they are diluted and added to fruit beverages. Natural CA could also give the visual appearance and sensorial aspect of a natural cloudy fruit juice beverage. In addition, natural CAs are preferred over the synthetic ones by consumers. Therefore, the main objective of this study was to obtain a natural CA from orange peel that pro- vided high cloud stability of fruit beverages. The treatment included the use of polygalacturonase (PG) and cellulase (C) to hydro- lyze most of the peel components. Orange peels treated with 69 mg/kg of C and 90 ll/kg of PG during 80 min at 48 °C led to a CA that provided a cloudy stable solution on a fruit beverage. This CA presented a cloud stability of 94.7 days that represented a tur- bidity reduction of 9.1% after 9 days under fridge temperatures. Otherwise, the treatment conditions to get the highest cloud stability were not coincident to those necessary to preserve the color or to obtain the greatest extraction yield of the CA.

Citrus cloud is a complex mixture of cellular organ- elles and membranes, chromatophores, oil droplets, flavonoid crystals, and cell wall fragments including pec- tin, cellulose, and hemicellulose. The cloud provides tur- bidity, flavor, aroma and the characteristic color of citrus juices to fruit derived beverages (Baker & Cam- eron, 1999). But, natural citrus cloud is known to floccu- late and sediment with time, and it cannot be redispersed to match the original cloud even by shaking, because irreversible aggregates are formed. Therefore, the major- ity of non-alcoholic beverages contain a clouding agent (CA) that provides turbidity. This CA also gives the characteristic flavor, color and mouthfeel to the bever- age (Jasentuliyana, Toma, Klavons, & Medora, 1998).


紅字，現在感覺起來真的很恐怖。

哪些商品還有包含CA？可能不只有喝的，也許要檢驗一下吃的。