Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Reexamination Certificate
2006-05-02
2006-05-02
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
C426S052000, C426S599000
Reexamination Certificate
active
07037539
ABSTRACT:
A strawberry juice drink is described along with a method of producing the drink. The drink is made solely from strawberries without being blended with other fruit or fruit flavorings. A blend of strawberries having a Brix reading above 6.5° is pureed and filtered and/or centrifuged to remove seeds and large pulp solids. An enzyme is added to the pureed juice stock to reduce fiber length. Water is added to form a mixture of between 25% and 45% water and between 55% and 75% pureed juice stock by volume. A hydrocolloid gum, ascorbic acid and a low calorie sweetener, preferably sucralose, are added to the mixture. The resulting juice brink is nutritious, refreshing and has less than half the calories of orange juice.
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Casteel Rita M.
Mattson Peter H.
Westphal Kathleen A.
California Giant, Inc.
Hendricks Keith
Johnsonbaugh Bruce H.
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