Preparation of noncarbonated beverage products with improved mic

Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material

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426 66, 426271, 4263304, 4263305, 426478, 426532, 426590, 426599, A23L 200

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active

054319404

ABSTRACT:
The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 900 ppm to about 3000 ppm of a polyphosphate; from about 400 ppm to about 1000 ppm of a preservative selected from of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 10% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 0 ppm to about 60 ppm of hardness, and preferably contains from 0 ppm to about 300 ppm of alkalinity. These noncarbonated beverage products can be stored at ambient temperatures for at least about 10 days, typically for at least about 20 days, without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

REFERENCES:
patent: 3404987 (1968-10-01), Kooistra et al.
patent: 3681091 (1992-08-01), Kohl et al.
R. B. Tompkin, Indirect Antimicrobial Effects in Foods: Phosphates, Journal of Food Safety 6(1983) pp. 13-27.
R. H. Ellinger, Phosphates in Food Processing, Handbook of Food Additives, 2nd ed. 1972, CRC Press, pp. 644-780.
Antimicrobial Agents (Preservatives), The Food Additives Market, (Frost & Sullivan, Inc. 1975), pp. 68-85.
J. Sofos, Sorbate Food Preservatives, (1989) pp. 75-76.
Davidson and Juneja, Antimicrobial Agents, Food Additives (1990), pp. 83-137.
Jacobs, M. 1959. Manufacture and Analysis of Carbonated Beverages, Chemical Publishing Co., Inc. New York, N.Y. pp. 95 & 96.

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