Fruit shake and method of making the same

Details Fruit shake and method of making the same Fruit shake and method of making the same

1988-07-20

1989-05-09

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

426564, 426565, A23L 202, A23G 900

Patent

active

048288667

ABSTRACT:
A fruit juice shake containing at least one type of fruit juice having a brix value greater than about 30 to about 75, a total amount of stabilizers from at least about 0.05 to 1.5%, about 0.05 to 0.5% of protein, sufficient flavoring agent or agents to give the desired flavor in a frozen state, and sufficient water to give a mix having a brix greater than about 15 and less than 30, sufficient added edible acid to give a pH of less than about 4.4 and greater than about 3.0, a total acidity of about 0.15 to 0.80, measured as citric acid, and containing from about 20 to about 150% overrun and being frozen to a temperature of about -5.degree. F. or less and subsequently thawed for consumption thereof at a viscosity greater than 50,000 and less than about 350,000 cps units at about -4.5.degree. C. to -6.0.degree. C.

REFERENCES:
patent: 3692532 (1972-09-01), Shenkenberg et al.
patent: 3922361 (1975-11-01), Vann
patent: 3949098 (1976-04-01), Bangert
patent: 4293580 (1981-10-01), Rubenstein
patent: 4551341 (1985-11-01), Blanie et al.
patent: 4609561 (1986-09-01), Wade et al.

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