Description
Centrifugation, fine‑pore filtration, and low‑temperature sedimentation separate suspended solids without heating.
Technical
These mechanical methods exploit differences in particle size, density, and gelation to achieve high clarity while preserving volatile flavor compounds and minimizing nutrient degradation. Centrifugation at 10 000 g for 10 min at 4 °C removes >95 % of suspended particles, whereas a 0.45 µm membrane filter at 20 °C can clear consommé in 2 min. Low‑temperature sedimentation of gelatin‑stabilized consommé at 2 °C for 12 h yields comparable particle removal with reduced yield loss.
Science
Primary Reaction
centrifugal separation, membrane filtration, sedimentation
Sensory Profile
Aroma ()
clearbrightsubtlefreshdelicate
Origin & History
Civilization
modern culinary science
Era