Stabilizer system and method for lessening the separation of sol

Details Stabilizer system and method for lessening the separation of sol Stabilizer system and method for lessening the separation of sol

1996-12-19

1998-09-15

Pratt, Helen

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

426519, 426575, 426616, A23L 10532, A23L 10534, A23L 202

Patent

active

058076034

ABSTRACT:
The tendency of solids in fruit juice-containing products, particularly citrus fruit juice-containing products, to separate from the product is greatly reduced or prevented by incorporating relatively small quantities of a stabilizer system containing propylene glycol alginate and sodium carboxymethylcellulose. The stabilizing system is an aqueous slurry of propylene glycol alginate and sodium carboxymethylcellulose. The slurry is incorporated directly into the base for the product which is homogenized, prior to reconstitution with water. This permits effective stabilization of the finished single-strength product using lesser quantities of propylene glycol alginate and sodium carboxymethylcellulose than was heretofore possible.

REFERENCES:
patent: 4433000 (1984-02-01), De Leon et al.
patent: 5616358 (1997-04-01), Taylor et al.

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