Process for preserving lemon juice utilizating a non-sulfite preservative
US5021251A · kind A · utility
24Cited by
5References
6Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 23, 1990 |
| Grant date | Jun 4, 1991 |
| Priority date | — |
| Expiry date | Jul 23, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B70/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to a process for preserving lemon juice without the use of sulfite agents. The process uses sodium benzoate and optionally ascorbic acid, glucose oxidase, sodium acid pyrophosphate, or sodium hexametaphosphate, or an inert gass, such as carbon dioxide, helium or nitrogen or any combination thereof. Non-refrigerated shelf-life of 12 months or more before browning occurs is thereby achieved.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.