Method for producing a clouding agent

Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material

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426 50, 426 52, 426599, 426495, A23L 206, A23L 262

Patent

active

059651776

ABSTRACT:
A method of producing a clouding agent from citrus membrane and/or peel for use in fruit juices and soft drink beverages comprising the sequential steps of mincing or chopping the citrus membrane and/or peel, forming a slurry of water and the minced or chopped citrus membrane and/or peel, pasteurizing the slurry of water and minced or chopped citrus membrane and/or peel to deactivate the constitutive enzymes, heating the slurry of water and minced or chopped citrus membrane and/or peel to deactivate/destroy the enzymes and bacteria, mixing pectolytic and/or cellulytic enzymes into the slurry of water and minced or chopped citrus membrane and/or peel, separating the citrus cellular debris from the slurry of water and minced or chopped citrus membrane and/or peel to produce a liquid effluent of clouding material with a range of particle sizes compatible with stable suspensions, pasteurizing the liquid effluent of clouding material to deactivate/destroy the pectolytic and/or cellulytic enzymes and concentrating the liquid effluent of clouding material to form the clouding agent.

REFERENCES:
patent: 3660105 (1972-05-01), Kesterson et al.
patent: 4301719 (1981-11-01), Gerow
patent: 4335143 (1982-06-01), Wiener et al.
patent: 5202142 (1993-04-01), Gresh
patent: 5286511 (1994-02-01), Klavons et al.

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