Low-acid juice-milk beverages, juice and milk components therefor and methods of preparation
US4676988A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 19, 1984 |
| Grant date | Jun 30, 1987 |
| Priority date | — |
| Expiry date | Mar 19, 2004 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L2/02
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed are juice-milk beverages exhibiting minimal curdling and/or precipitation; new juice components and milk components for such beverages; and ion exchange methods of preparing such components and beverages. The milk component is prepared by first decationizing milk by contacting with a cation exchanging resin to a pH of below 3.2 to 1.5, and then anion exchanging to a pH of 3.5 to 4.5. The juice component is decationized to a pH of 2.5 to 1.3, deanionized to a pH of 8-11.5, and then acidulated by cation exchange to a pH of 3.0 to 4.5. Blends of the juice and milk are then essentially homogenized and then optionally pasteurized or sterilized and/or carbonated to prepare the new beverages.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.