Soft intermediate-moisture frozen beverage concentrates

Details Soft intermediate-moisture frozen beverage concentrates Soft intermediate-moisture frozen beverage concentrates

1979-03-26

1980-11-25

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Treating liquid material

4263305, 426590, 426597, 426599, A23L 202, A23F 300

Patent

active

042359368

ABSTRACT:
Microbiologically stable beverage concentrates which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time.
An example of a composition of this invention is an orange juice concentrate containing: 29.65% water, 70% sugar and a minor but effective amount of flavoring and citric acid. This product is semi-soft at freezer temperature and microbiologically stable. This product may also contain up to about 75 p.p.m. of a quinine salt. Tea concentrates are also prepared.

REFERENCES:
patent: 3647472 (1972-03-01), Speech et al.
patent: 3826829 (1974-07-01), Marulich
patent: 3892871 (1975-07-01), Cooper
patent: 4134999 (1979-01-01), Muhler
Chandrasekaran et al., Solid-Liquid Phase Equilibria in Muticomponent Aqueous Sugar Solutions, Jour. Food Science, vol. 36, pp. 699-704, 1971.
Lassus, ed., 1977: The Year of Frozen Yogurt, Dairy & Ice Cream Field, 166 (2), 1977, pp. 36-46.
Rapp et al., "New Way to Dress-Up Foods", Food Engineering, May 1972, pp. 54-56.

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