Method of manufacturing powdered fruit juice using dextran

Details Method of manufacturing powdered fruit juice using dextran Method of manufacturing powdered fruit juice using dextran

1991-07-15

1992-06-02

Paden, Carolyn

Food or edible material: processes, compositions, and products

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

Treating liquid material

426384, 426442, 426443, 426591, 426599, A23L 202

Patent

active

051185172

ABSTRACT:
A method of manufacturing a powder that may be reconstituted as a fruit drink by addition of water to the powder includes the use of dextran as a drying agent for the fruit juice that is to be rendered to powder. The dextran should be of high purity and have a predetermined molecular weight in the range of 10,000 to 40,000,000. The amount of dextran dissolved in the fruit juice may range from about one-tenth to equal parts by weight of the total carbohydrate content of the fruit juice, and is inversely related to the predetermined molecular weight.

REFERENCES:
patent: 2367131 (1945-01-01), Leo
patent: 4112130 (1978-09-01), Gupta
patent: 4717578 (1988-01-01), Biller
patent: 4855149 (1989-08-01), Pucci
patent: 4877634 (1989-10-01), Pucci
patent: 4933191 (1990-06-01), Pucci
patent: 4996196 (1991-02-01), Mitsuhashi
patent: 5026566 (1991-06-01), Roser
MCP Technical Data 1977 p. 16.

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