Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Patent
1980-07-14
1982-10-26
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
426 52, 426590, 426599, 435 94, 435105, A23L 200, A23L 202, C12P 1902, C12P 1924
Patent
active
043561950
ABSTRACT:
Fruit juices having a depressed freezing point are obtained by treating the juice with an enzyme suited for converting a portion of naturally present sucrose and or glucose into fructose. Frozen concentrated solutions of such juices are conveniently handled and readily reconstituted. When fructose is generated within whole fruit or within segments of fruit (as by inoculation with enzyme) the taste may be improved and the fruit may be subjected to freezing temperatures without suffering damage.
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Smolensky, D. C. et al., J. Sci. Food Agr. 1975, vol. 26, No. 10, pp. 1523-1528.
Kahn Marvin L.
O'Mahony John S.
Curtin Elizabeth J.
Jones Raymond N.
Rich Products Corporation
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