ORANGENSAFTKONZENTRATE MIT NIEDRIGER VISKOSITAET GEBRAEUCHLICH FUER PRODUKTE MIT HOHEN BRIX-WERTEN, NIEDRIGERER PSEUDOPLASTIZITAET UND GROESSERER DISPERSIBILITAET

Low viscosity orange juice concentrates which are useful in preparing high Brix concentrate products that are less pseudoplastic at freezer temperatures and are more highly dispersible when reconstituted with water are disclosed. These low viscosity orange juice concentrates are obtained by subjecti...

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Bibliographische Detailangaben
Hauptverfasser:	TSAI,CHEE-HWAY, STIPP, GORDON KEITH
Format:	Patent
Sprache:	eng ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	Low viscosity orange juice concentrates which are useful in preparing high Brix concentrate products that are less pseudoplastic at freezer temperatures and are more highly dispersible when reconstituted with water are disclosed. These low viscosity orange juice concentrates are obtained by subjecting concentrated orange juice to high shear treatment for a period of time sufficient to reduce the mean particle of the sinking pulp at least about 40 microns and thus lower the viscosity of the concentrated juice. The mean particle size of the sinking pulp in these low viscosity orange juice concentrates is typically about 125 microns or less.