Process for the preparation of citrus juice containing beverages

Details Process for the preparation of citrus juice containing beverages Process for the preparation of citrus juice containing beverages

1980-11-26

1983-06-14

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 52, 426599, 4263305, A23L 202

Patent

active

043883303

ABSTRACT:
The cloud stability of citrus juice beverages and beverage bases is improved by subjecting pasteurized concentrated or single strength citrus juice to at least one enzyme having protease activity. The further step of pretreating the starting material mechanically or enzymatically to make it more accessible to protease activity prior to or simultaneously with treatment with at least one enzyme having protease activity is also within the invention.

REFERENCES:
patent: 1338684 (1920-05-01), Dunlap et al.
patent: 2680688 (1954-06-01), Moulton
patent: 3711294 (1973-01-01), Atkins et al.
patent: 3754932 (1973-08-01), Baker et al.
patent: 4032663 (1977-06-01), Kobayashi et al.
patent: 4275648 (1981-06-01), Mouri et al.
S. Bruin et al., CONSERVA, vol. 15, 1967, pp. 237-240, for "Depectineren van Zwartebessensap met Behulp van een Proteolytisch Enzym".

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