Process and composition for sweet juice from cucurbitaceae fruit

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate

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Details

426484, 426488, 426548, 426590, 426626, 426650, 426654, A23L 278

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active

054117550

ABSTRACT:
The present invention involves processes preparation of a sweet juice from fruit of the Cucurbitaceae family comprising the following steps of separating peels and seeds from the juice; optionally acidifying the juices; removing off-flavor precursors from the juice; and removing a methylene chloride extractable volatiles fraction containing off-flavor materials from the juice. The present invention also involves sweet juices from the fruit of the Cucurbitaceae family comprising less than about 100 ppm (dry basis) methionine, and from about 0.1% to about 15% (dry basis) sweet terpene glycoside.

REFERENCES:
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Jiangsu New Medical College, Zhongyao Dachidian (Encyclopedia of Traditional Chinese Medicine), People's Publishing Company, Shanghai, (1977), pp. 1356-1357.
Kasai et al., "Sweet Cucurbitane Glycosides from Fruits of Siraitia siamensis (chi-zi luo-han-guo), a Chinese Folk Medicine", Agric. Biol. Chem., vol. 53 (1989) No. 12, pp. 3347-3349.
Makapugay et al., "High-Performance Liquid Chromatographic Analysis of the Major Sweet Principle of Lo Han Kuo Fruits", J. Agric. Food Chem., vol. 33 (1985), pp. 348-350.
Matsumoto et al., "Minor Cucurbitane-Glycosides from Fruits of Siraitia grosvenori (Cucurbitaceae)", Chem. Pharm. Bull., vol. 38 (1990) No. 7, pp. 2030-2032.
Matsumoto et al., "Quality Improvement of Citrus Juices", Kogyo Gijutsu Senta, vol. 30 (1992), pp. 49-52. (Abstract only).
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Article re. Nestle's "Gum Syrup", Nikkei Sangyo, Mar. 25, 1992.
Sumitani et al., "FPD-GC Determination of S-Methylmethioninesulfonium in Satsuma Mandarin Juice", Agric. Biol. Chem., vol. 55 (1991) No. 11, pp. 2899-2900.
Giovanelli et al., "Apple Juice Stabilization by Combined Enzyme-Membrane Filtration Process", Food Science and Technology-Lebensmittel-Wissenschaft & Technologie, vol. 26 (1993) No. 1, pp. 1-7.

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