Enzyme infusion process for preparing whole peeled citrus fruit

Details Enzyme infusion process for preparing whole peeled citrus fruit Enzyme infusion process for preparing whole peeled citrus fruit

1998-06-26

1999-11-23

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

426 50, 426 52, 426287, 426616, A23L 110

Patent

active

059896159

ABSTRACT:
The removal of albedo in the preparation of a citrus fruit for consumption, in which a known aqueous solution of pectinase enzyme is used for its known albedo-removal function, but in the present circumstances a vacuum is used to primarily draw the pectinase enzyme to the interface of the albedo and the citrus fruit and only nominally to the interface of the albedo and the peel of the citrus fruit, so that removal of the peel carries with it the albedo and uncovers the citrus fruit in a desirable albedo-free condition.

REFERENCES:
patent: 4284651 (1981-08-01), Bruemmer
patent: 5200217 (1993-04-01), Elliott et al.

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