Method for increasing stability of liquid beverage concentrate
US4830870A · kind A · utility
26Cited by
12References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 14, 1986 |
| Grant date | May 16, 1989 |
| Priority date | — |
| Expiry date | Oct 14, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L2/38
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A citrus flavored beverage concentrate for use in food service beverage dispensers is disclosed which exhibits excellent citrus oil stability. A multiple component concentrate is used, with one component containing the citrus oil and being at a pH of about 3.7 to about 4.6, and a second component which is highly acidic, being at a pH of 1.4 to 3.0, depending on the flavor of the beverage.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.