Method of preparing nonalcoholic beverages starting with a deaer

Details Method of preparing nonalcoholic beverages starting with a deaer Method of preparing nonalcoholic beverages starting with a deaer

1983-06-28

1986-07-08

Wiseman, Thomas G.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

426231, 426477, 426487, A23L 200, A23L 226, A23L 232, G01N 3314

Patent

active

045992398

ABSTRACT:
A method for the preparation of nonalcoholic beverages, especially carbonated beverages, and an apparatus for the practice of the method. First a sugar solution of prescribed concentration is prepared by dissolving sugar in deaerated water with an oxygen content below 0.15 mg/l. The sugar solution is adjusted in an additional deaeration to an oxygen content of less than 0.1 mg/l. The deaerated sugar solution can be finally adjusted to a prescribed concentration with deaerated water and carbonated, and finally it is mixed with flavorings specific to the beverage.

REFERENCES:
patent: 3607303 (1971-09-01), Bingham
patent: 4191784 (1980-03-01), Mojonnier et al.
patent: 4350503 (1982-09-01), Skoli et al.
Newill, Phyllis Krafft; Good Food and How To Cook It, D. Appleton-Century Co., New York, 1939; p. 445.
Woodroof, J. G. et al.,; Beverages: Carbonated and Non-Carbonated, AVI Publ. Co. .COPYRGT.1974, pp. 190-195.

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