Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material
Patent
1975-12-10
1977-12-06
Bashore, S. Leon
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Treating liquid material
4263303, 4263305, 426584, 426599, A23L 230, A23L 200
Patent
active
040617920
ABSTRACT:
A beverage is made by removing pectic substances and tannin from fruit juice or fruit extract by addition of an acidified solution of protein having a pH not exceeding 3.7. The pectic substances and tannin interact with the acidified solution of protein and are removed as coagulum. If desired, the fruit juice or extract may be pretreated with pectinase. The resultant fruit juice or fruit extract may be mixed with an acidified solution of protein such as acidified skim milk without further formation of coagulums so that a stable beverage is obtained.
The proteins used for removing pectic substances and tannin are preferably derived from milk but vegetable proteins may also be used.
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patent: 2860987 (1958-11-01), Werner
patent: 3174865 (1965-03-01), Johnston et al.
patent: 3788862 (1974-01-01), Hoover et al.
patent: 3830942 (1974-08-01), Hawley
Saburov et al., "Clarification of Fruit Juices", Chem. Abstracts, vol. 27, p. 5835;1933.
D. K. Tressler et al., Fruit & Vegetable Juice Processing Technology; pp. 98-100; 1961; The Avi Publishing Co., Westport, Conn.
Inagami Kaoru
Mitsui Isamu
Nakamura Chomatsu
Nozaka Toru
Bashore S. Leon
Calpis Shokuhin Kogyo Kabushiki Kaisha
Schor Kenneth M.
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