Method for preventing the formation of turbidity and/or deposits

Details Method for preventing the formation of turbidity and/or deposits Method for preventing the formation of turbidity and/or deposits

1976-02-09

1977-02-22

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426590, A23L 200

Patent

active

040092895

ABSTRACT:
A sucrose beverage or beverage concentrate and their method of preparation in which at most 0.25% by weight of gum arabic, calculated as a dry substance on the sucrose as dry substance, is incorporated therein. The gum arabic may be introduced into the beverage or beverage concentrate before, during or after their preparation as a solid or in the form of a 50 to 60% aqueous solution.

REFERENCES:
patent: 3241977 (1966-03-01), Mitchell et al.
patent: 3558552 (1972-04-01), Carlson et al.
patent: 3667962 (1972-06-01), Fitzburg et al.
patent: 3773961 (1973-11-01), Gordon
Furia; Handbook of Food Additives; Publisher: Chem. Rubber Co.; pp. 318, 330.
Whistler; "Industrial Gums", 1959 Academic Press; pp. 237, 271, 238, 239.

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