Author: Ramachandra C T and Srinivasa P R,
aloe beverage industry, to improve product quality, to preserve and maintain almost all of the bioactive chemical entities naturally present in the plant during processing, Processing of Aloe vera gel, resource of functional food, mucilaginous polysaccharides or acemannan, stabilized gel, The production process of aloe products involve crushing, grinding or pressing of the entire leaf of the Aloe vera plant to produce an Aloe vera juice, followed by various steps of filtration and stabilization of the juice, aloe vera for the preparation of health food drinks and other beverages, including blended with tea, there are wide spectrum of biological activities possessed by the aloe gel of the Aloe vera plant and its wide spread use, it has become imperative that the leaf be processed with the aim of retaining essential bioactive components, action of Aloe vera is simply due to its moisturizing and emollient effects, number of mucopolysaccharides (MPS) present, The highest therapeutic value is found in product containing between 10,000 and 20,000 MPS per liter, Basic methods of processing Aloe vera leaves are hand filleted Aloe processing or Mechanical filleting method
