Low viscosity evaporative orange juice concentrates having...

Details Low viscosity evaporative orange juice concentrates having... Low viscosity evaporative orange juice concentrates having...

A - Human Necessities

23

L

99/85

A23L 2/00 (2006.01) A23L 2/06 (2006.01) A23L 2/08 (2006.01) A23L 3/18 (2006.01)

Patent

CA 1328050

LOW VISCOSITY EVAPORATIVE ORANGE JUICE CONCENTRATES HAVING LESS COOKED OFF-FLAVOR Abstract of the Disclosure Low viscosity evaporative orange juice concentrates having less cooked off-flavor, as measured by the % retained valencene, are disclosed. These concentrates are preferably obtained by an evaporative concentration process which starts with a feed juice having a relatively low viscosity and sinking pulp level and which heats this feed juice to temperatures no higher than about 180°F to avoid the generation of cooked off-flavor. In addition, the juice, at a critical solids content, is heated under vacuum to temperatures in the range of from about 160° to about 180°F under conditions of high shear across the heated surface of the evaporator to insure effective deactivation of pectinesterase enzymes initially present in the feed juice.

566635

Affiliated with

Also associated with

Rating

Low viscosity evaporative orange juice concentrates having... does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Low viscosity evaporative orange juice concentrates having..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Low viscosity evaporative orange juice concentrates having... will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1229496