Dried albedo clouding agent and process therefor

Details Dried albedo clouding agent and process therefor Dried albedo clouding agent and process therefor

1980-09-30

1982-06-15

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426590, 426616, 426471, A23L 1212, A23L 200

Patent

active

043351433

ABSTRACT:
A process for producing a dried albedo clouding agent which does not impart off-flavors to the beverage is disclosed. The process involves heating albedo-containing material which is then ground and treated with a macerating enzyme. The enzyme is then inactivated and coarse particles are filtered out and discarded. The filtrate is centrifuged to obtain the clouding agent which is then washed with water, isopropyl alcohol or a combination of the two. The clouding agent is dried to obtain a stable product compatible with dry beverage formulas for citrus-type beverages.

REFERENCES:
patent: 2556579 (1951-06-01), Forkner
patent: 3404990 (1968-10-01), Villadsen
patent: 3647475 (1972-03-01), Douglas
patent: 4101678 (1978-07-01), Baker et al.
patent: 4233334 (1980-11-01), Owades
Stecher P. G. et al., The Merck Index, 8th ed., Merck & Co., Inc., Rahway, N. J. .COPYRGT.1968, pp. 619 & 720.
Thirtieth Annual Citrus Processor's Meeting, Evaluation of a Beverage Clouding Agent from Citrus Pectin Pomace Leach Water, Maria Herrara et al., p. 14, Oct. 11, 1979.
Use of Enzymes in Citrus Processing, Braddock and Kesterson, Food Technology, Nov. 1979, pp. 17, 80, 81 and 83.

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