Method of producing a stabilized sugar cane juice product

Details Method of producing a stabilized sugar cane juice product Method of producing a stabilized sugar cane juice product

1998-02-25

2000-05-30

Cano, Milton

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

426 49, 426268, 426481, 127 461, 127 50, 127 51, 127 55, 127 61, C13K 300

Patent

active

060688696

ABSTRACT:
A method of providing a stabilized sugar cane juice product for use in soft drinks, that includes providing cleaned sugar cane sticks and extracting cane juice from the sticks. Thereafter, the extracted cane juice is acidified immediately upon extraction by feeding it into a solution comprising ascorbic acid for preventing discoloration of the cane juice and also by feeding it simultaneously into an acidic solution of one of citric acid, malic acid, tartaric acid, phosphoric acid and a mixture thereof, for lowering the pH of the cane juice below a pH of 5. Furthermore, one of a sodium citrate solution, a potassium citrate solution, a sodium phosphate di-basic solution or a mixture thereof, is added to the cane juice for stabilizing it. The cane juice is then coagulated and flocculated to remove unwanted foulants and aromas.

REFERENCES:
patent: 4083732 (1978-04-01), Paley
patent: 4288551 (1981-09-01), Gudnason et al.
patent: 4332622 (1982-06-01), Hohnerlein, Jr. et al.
patent: 4627880 (1986-12-01), Langen et al.
patent: 5468300 (1995-11-01), Monclin
The Condensed Chemical Dictionary 10.sup.th Ed. Gessnerg, Harley (pp. 847, 780), 1981.

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