Container for the selective scavenging of citrus juice...

Details Container for the selective scavenging of citrus juice... Container for the selective scavenging of citrus juice...

1999-04-28

2001-01-02

Copenheaver, Blaine (Department: 1771)

Fabric (woven, knitted, or nonwoven textile or cloth, etc.)

Coated or impregnated woven, knit, or nonwoven fabric which...

Coating or impregnation specified as porous or permeable to...

C442S149000, C442S151000, C261S002000, C426S330500, C028S167000

Utility Patent

active

06169044

ABSTRACT:

BACKGROUND OF THE INVENTION
The invention concerns the selective scavenging of citrus juice components in consumer packaging. Taste tests conducted by citrus juice producers have shown that consumers prefer grapefruit juice of a less bitter nature. While the compounds responsible for the bitter taste can be removed in batch processes either enzymatically or by column adsorption, the capital, time, and space required for these processes has been a deterrent for large scale production.
Additionally, the control over the extent or level (percentage) of debittering per batch obtained is poor. For example, the aforementioned processes typically yield a 100% debittered batch, which can then be reblended with appropriate amounts of untreated juice to provide a resultant product which is reduced in bitterness.
Bitterness in citrus fruits and their products is due to limonoid principals, predominantly limonin, and/or flavonoid principals, predominantly naringin and neohesperidin.
The distribution of limonoid and flavonoid bitter principals varies from fruit to fruit. In grapefruit juice, flavonoids and liminoids are both present.
Various approaches have been made to counteract these bitterness components. In the article entitled, “Bitterness Reduction in Grapefruit Juice Through Active packaging”, the authors disclose the use of cellulose acetate films and their use as a gel layer on the internal walls of a PVC bottle or container to adsorb the unwanted limonin and enzymatically hydrolyzed naringin.
Chandler et al, U.S. Pat. No. 3,989,854, discussed using cellulose esters, such as cellulose acetate and/or cellulose acetate butyrate, as adsorbents which contact the fruit juice. The adsorbent according to Chandler et al is preferably in gel form and is typically in a column. Therefore, this is a method wherein the juice is pretreated prior to its filling into the package itself.
The prior attempts to address the bitterness has not produced the success desired by the consumer and as such a solution to the problem has been sought out.
It is therefore an object of the invention to produce a liquid package which increases the consumer preference for the product contained therein.
It is a further object of the present invention to produce a package which would remove the bitter components such as naringin and limonin from juice.
SUMMARY OF THE INVENTION
The invention involves the incorporation of a selective scavenger into a package unit which has the capacity to remove targeted undesirable components. More particularly, there is disclosed use of a fibrous matrix of physically encapsulating finely ground, divinylbenzene ethyl vinylbenzene copolymer, polystyrene divinylbenzene copolymer, cross linked polymer resins, into a fibrous matrix structure such as paperboard or a non-woven material. This fibrous matrix is then folded and placed as an insert into a gable top carton, or laminated onto the side panel of the carton, such that the carton can be filled with the product. In this manner, the divinylbenzene ethylvinybenzene copolymer or powdered polystyrene divinylbenzene copolymer is allowed to have intimate contact with the aqueous juice medium, but physically retained within a paper matrix and prevented from migrating freely into the bulk juice product.


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