Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1992-05-15
1993-11-09
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426590, A23L 206
Patent
active
052600866
ABSTRACT:
A process for making aseptic citrus sensible pulp involves the steps of: (a) extracting and finishing citrus juice containing sensible pulp to produce a pulp/juice slurry containing 30% to 50% pulp and 50% to 70% juice; (b) sterilizing the pulp/juice slurry by heating it at a temperature above 190.degree. F. (88.degree. C.) for at least 30 seconds; (c) further finishing the pulp/juice slurry in a finisher which maintains aseptic conditions to produce an aseptic pulp product containing 80% to 100% pulp and up to 20% juice; and (d) packaging the pulp product under aseptic conditions. An aseptic citrus sensible pulp product comprises 80% to 100% citrus sensible pulp and up to 20% citrus juice, where the sensible pulp is aseptic, has a pectin methylesterase activity not more than 1.0 P.E.U., and has an average size 10% to 25% larger than conventional pulp, and where at least 90% of the sensible pulp is broken juice sacs. A citrus juice comprises 93% to 97.5% citrus juice with a viscosity not more than 5.5 centipoise and 2.5% to 7% of the aseptic sensible pulp. The lower juice viscosity results from lower sinking pulp levels and/or a high shear process.
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Downton Galen E.
Fischer Christa M.
Hislop John R.
Maxwell Michael W.
Hemingway Ronald L.
Paden Carolyn
Sutter Gary M.
The Procter & Gamble & Company
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