Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1988-03-31
1990-08-07
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426519, A23L 202
Patent
active
049467026
ABSTRACT:
Low viscosity orange juice concentrates which are useful in preparing high Brix concentrate products that are less pseudoplastic at freezer temperatures and are more highly dispersible when reconstituted with water are disclosed. These low viscosity orange juice concentrates are obtained by subjecting concentrated orange juice to high shear treatment for a period of time sufficient to reduce the mean particle of the sinking pulp at least about 40 microns and thus lower the viscosity of the concentrated juice. The mean particle size of the sinking pulp in these low viscosity orange juice concentrates is typically about 125 microns or less.
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Stipp Gordon K.
Tsai Chee-Hway
Cekala Chester
Guttag Eric W.
Paden Carolyn
The Procter & Gamble & Company
Witte Richard C.
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