Process for forming solid juice composition and product of the p

Details Process for forming solid juice composition and product of the p Process for forming solid juice composition and product of the p

1983-03-21

1985-02-12

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Shaping by extruding into chemically reactive fluid

426599, 426658, 426515, A23L 226, A23L 210

Patent

active

044991126

ABSTRACT:
A process is disclosed for making a relatively stable non-hygroscopic solid juice composition as well as a product of the process. The process comprises the steps of clarifying and concentrating a selected aqueous juice to a minimum concentration of about 85.degree. BRIX, separately mixing together a sugar and a starch hydrolysate having a maximum dextrose equivalent of about 20, heating the mixture to about its boiling point and blending the mixture and the aqueous juice in relative amounts to form a homogeneous melt. The melt is then extruded into a relatively cool liquid solvent, such as isopropanol, to convert the melt into an extruded solid. The extruded solids are then ground into particles, separated from excess solvent, combined with a selected anti-caking agent and dried to form the aqueous juice composition into a relatively stable particulate solid of superior amorphous quality. Preferably, the starch hydrolysate is selected to have a dextrose equivalent of about 10 with the clarified juice having a concentration in the range of approximately 85.degree.-95.degree. BRIX. The sugar is preferably lactose selected for its ability to reduce the boiling point of the mixture, thereby achieving superior organoleptic characteristics in the solid juice concentrate, and for its ability to reduce hygroscopicity of the solid juice composition.

REFERENCES:
patent: 2855315 (1958-10-01), Perrozzi et al.
patent: 2857281 (1958-10-01), Schultz et al.
patent: 3041180 (1962-06-01), Swisher
patent: 3704137 (1972-11-01), Beck
patent: 4271202 (1981-06-01), Giel

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