Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1987-05-18
1989-04-04
Czaja, Donald
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426386, 426492, A23L 206
Patent
active
048185558
ABSTRACT:
Low viscosity evaporative orange juice concentrates having less cooked off-flavor, as measured by the % retained valencene, are disclosed. These concentrates are preferably obtained by an evaporative concentration process which starts with a feed juice having a relatively low viscosity and sinking pulp level and which heats this feed juice to temperature no higher than about 180.degree. F. to avoid the generation of cooked off-flavor. In addition, the juice, at a critical solids content, is headed under vacuum to temperatures in the range of from about 160.degree. to about 180.degree. F. under conditions of high shear across the heated surface of the evaporator to insure effective deactivation of pectinesterase enzymes initially present in the feed juice.
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Piotrowski Robert D.
Ross George R.
Strobel Rudolf G. K.
Thundathil Raju V.
Tsai Chee-Hway
Czaja Donald
Dabek Rose Ann
Guttag Eric W.
Paden Carolyn
The Procter & Gamble & Company
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