Deacidified cranberry juice and process for preparing same
US11160296B2 · kind B2 · utility
0Cited by
2References
19Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 19, 2017 |
| Grant date | Nov 2, 2021 |
| Priority date | — |
| Expiry date | Sep 19, 2037 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA61K2236/00
- WIPO fieldPharmaceuticals
- WIPO sectorChemistry
Abstract
The invention relates to a deacidified juice, as well as a process for deacidifying a cranberry juice to be deacidified that is eluted on a bed or a weak anion exchange resin at a rate (BV/h) such that the deacidified cranberry juice leaving the elution has a pH=pKa1 (malic acid)<pH<pKa (benzoic acid).The invention also relates to a food composition that comprises this deacidified fruit juice.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.