Methods for making flocculation-resistant citrus juice

Details Methods for making flocculation-resistant citrus juice Methods for making flocculation-resistant citrus juice

1978-09-22

1980-07-08

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 51, 4263305, 426423, 426599, A23L 230

Patent

active

042117992

ABSTRACT:
The method of making citrus juice resistant to flocculation on storage, which method comprises treating naturally turbid citrus juice having a pH below 2.5 with a pectinase of the polygalacturonase-pectinesterase type at a temperature below 30.degree. C. until the alcohol test for pectin is negative, and then decanting the flocculation-resistant supernatant juice after settling.

REFERENCES:
patent: 3754932 (1973-08-01), Baker et al.
patent: 4109017 (1978-08-01), Grampp et al.
Enzyme Topics, No. 3, May 1964, Rohm and Haas Co., _Phila., Pa. (pp. 1-4).
Rohm and Haas Company data sheet on Pectinol 41-P concentrate.
Endo, Agr. Biol. Chem. 28, 535-542 (1965).
Purr et al., Biochemiche Zeitschrift, 329, 261-273 (1957).
Hultin et al., Archives of Biochem & Biophysics, 101, 396-402 (1963).
Food Science and Technology Abstracts (FSTA) vol. 3, Section 1 (1971).
Chemical Abstract, 81 48770a.

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