Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1981-07-13
1983-02-22
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426384, 426495, A23L 214, A23L 212
Patent
active
043748651
ABSTRACT:
A natural orange juice concentrate prepared from natural orange compounds is disclosed. The orange juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. This orange juice concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice. The aroma and flavor volatile compounds comprise a low boiling fraction and a higher boiling fraction in a ratio of at least 4:1. The ethyl butyrate level is at least 0.1% of the total volatile compounds, the proportion of ethyl butyrate to limonene being in the range of 0.0015:1 to about 0.6:1.
The orange juice concentrate is prepared by separating natural orange juice into a pulp portion and a serum portion. The serum portion which comprises 7% to 20% solids and from 80% to 93% water is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the pulp does not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained. Moreover, the product is substantially free of oxidative degradation products.
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Proc. Int. Soc. Citriculture, 3, 756-762 (1977), Mannheim et al., "Recovery and Concentration of Citrus Aroma".
Food Technology 22, 97-100 (1968), Merson et al., "Juice Concentration by Reverse Osmosis".
Curtin Elizabeth J.
Dabek Rose Ann
Filcik Julius P.
Jones Raymond N.
The Procter & Gamble & Company
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