The method of removing aloin during the processing of aloe vera jelly preserves the jelly's structure.

Abstract

The invention relates to a method for removing aloin during the processing of aloe vera jelly while preserving the jelly structure, comprising the following steps: (i) peeling; (ii) forming aloe vera jelly; (iii) breaking the bonds and removing aloin from the aloe vera jelly; (iv) extracting any remaining aloin using an osmotic extraction agent; and (v) sterilization. This method has a simple technological process and is easy to implement for industrial-scale production. The aloe vera jelly obtained from this method not only has a low aloin content (< 10 ppm), meeting the International Aloe Science Society's standard that the aloin content in oral products must be < 10 ppm, but also has a high content of beneficial active substances.