Process for reducing spoilage of sterilized liquid products
US5800850A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Oct 4, 1995 |
| Grant date | Sep 1, 1998 |
| Priority date | — |
| Expiry date | Oct 4, 2015 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G1/04
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Spoilage of heat-sterilized liquid food products is reduced by preparing the liquid food product, prior to sterilization, by mixing an enzymatically-modified phospholipid composition, particularly an enzymatically-modified phospholipid composition having a degree of conversion of greater than 90%, with the liquid food product. Liquid food products which may be so treated include, in particular, coffee, tea, or cocoa beverage-component solids which provide beverage products. Additionally, an enzymatically hydrolyzed phospholipid composition having a degree of conversion greater than 90% may be obtained by hydrolyzing phospholipids in an aqueous medium, wherein the amount of water is greater than one part per part phospholipids, under agitated conditions so that a degree of conversion greater than 90% is obtained.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.