Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Patent
1989-07-14
1990-11-20
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
426 51, 426387, 426599, 426 61, A23L 202
Patent
active
049718118
ABSTRACT:
This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the pectin levels in cloudy juices. The process involves removing the aroma/flavor volatiles from juice by forming a microaerosol by spraying juice at a temperature of from 45.degree. C. to 110.degree. C. through a nozzle having a diameter of about 100 microns to 600 microns at a velocity of 100 m/sec. to 250 m/sec. and into a vacuum chamber at 5 mm to 200 mm Hg and at temperatures of from 10.degree. C. to about 55.degree. C. and then treating the recovered juice fraction with a pectinase which is essentially free of esterases. The decreased pectin level increases the gustatory display of the aroma/flavor and improves the mouthfeel of the beverage. Decrease of the pectin level is achieved essentially without the formation of methanol and essentially without the hydrolysis of important aroma ester compounds. Clear juices containing a virtually pristine composition of aroma volatiles are produced after ultrafiltration of the special enzyme treated cloudy juices.
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J. Agric. Food Chem., Vol. 26, No. 2, 1978, Essam M. Ahmed, Raymond A. Dennison, Philip E. Shaw, "Effect of Selected Oil and Essence Volatile Components on Flavor Quality of Pumpout Orange Juice".
Pultinas, Jr. Edmund P.
Strobel Rudolf G. K.
Vatter Michael L.
Cintins Marianne
Dabek R. A.
The Procter & Gamble & Company
Witte R. C.
Yetter J. J.
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