Fruit juices having a depressed freezing point
US4356195A · kind A · utility
7Cited by
14References
20Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 14, 1980 |
| Grant date | Oct 26, 1982 |
| Priority date | — |
| Expiry date | Jul 14, 2000 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L2/02
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Fruit juices having a depressed freezing point are obtained by treating the juice with an enzyme suited for converting a portion of naturally present sucrose and or glucose into fructose. Frozen concentrated solutions of such juices are conveniently handled and readily reconstituted. When fructose is generated within whole fruit or within segments of fruit (as by inoculation with enzyme) the taste may be improved and the fruit may be subjected to freezing temperatures without suffering damage.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.