Process for the natural aseptic packaging of juices for extendin

Details Process for the natural aseptic packaging of juices for extendin Process for the natural aseptic packaging of juices for extendin

1995-05-16

1997-03-25

Pratt, Helen

Food or edible material: processes, compositions, and products

Processes

Packaging or treatment of packaged product

426399, 426401, 426403, 426407, 426416, 426521, 426599, 426615, A23B 7005

Patent

active

056142382

ABSTRACT:
A process that kills, or renders organically inactive, one hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps. The process results in the aseptic packaging of one hundred percent natural juices having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp.

REFERENCES:
patent: 4441406 (1984-04-01), Becker et al.
Rombauer et al. 1975, Joy of Cooking, the Bobbs-Merrill Co., N.Y., pp. 803, 805.

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