Process for making concentrated low calorie fruit juice

Details Process for making concentrated low calorie fruit juice Process for making concentrated low calorie fruit juice

A - Human Necessities

23

L

A23L 2/02 (2006.01) A23L 1/307 (2006.01) A23L 2/08 (2006.01) A23L 2/64 (2006.01) A23L 2/84 (2006.01)

Patent

CA 2071963

This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or veg- etable juices and for lowering the amount of sugar in juices. The process involves removing the aroma/flavor volatiles from juice by forming a microaerosol by spraying juice at a temperature of from 45°C to 110°C through a nozzle having a diameter of about 100 microns to 1200 microns at a velocity of 100 m/sec. to 250 m/sec. and into a vacuum chamber at 5 mm to 200 mm Hg and at temperatures of from 10°C to about 55°C and then treating the recovered juice fraction with a yeast. The alcohol formed during this fermentation reaction is removed by distillation, preferably by the same aerosolization process as the volatiles are re- moved. The aroma and flavor volatiles are returned to the juice to provide a good tasting low calorie fruit juice.

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