Process for preserving lemon juice utilizating a non-sulfite pre

Details Process for preserving lemon juice utilizating a non-sulfite pre Process for preserving lemon juice utilizating a non-sulfite pre

1990-07-23

1991-06-04

Paden, Carolyn

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426599, A23L 202

Patent

active

050212516

ABSTRACT:
The invention relates to a process for preserving lemon juice without the use of sulfite agents. The process uses sodium benzoate and optionally ascorbic acid, glucose oxidase, sodium acid pyrophosphate, or sodium hexametaphosphate, or an inert gass, such as carbon dioxide, helium or nitrogen or any combination thereof. Non-refrigerated shelf-life of 12 months or more before browning occurs is thereby achieved.

REFERENCES:
patent: 1955864 (1934-04-01), Stevens
patent: 2215334 (1940-09-01), Nelson
patent: 2367789 (1945-01-01), Leo
patent: 2928744 (1960-03-01), Ponting
patent: 4209538 (1980-06-01), Woodruff

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