METHOD FOR OBTAINING CLEAR VEGETABLE JUICES AND FOR THE RECOVERY OF VALORIZABLE CONSTITUENTS

PCT No. PCT/FR81/00098 Sec. 371 Date Apr. 13, 1982 Sec. 102(e) Date Apr. 13, 1982 PCT Filed Aug. 10, 1981 PCT Pub. No. WO82/00569 PCT Pub. Date Mar. 4, 1982.Method for obtaining clear plant juices and for the recovery of valorizable constituents wherein the juice from the pressing is subjected to a...

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Bibliographische Detailangaben
Hauptverfasser:	P. BLANIE, Y. VRIGNAUD
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:	PCT No. PCT/FR81/00098 Sec. 371 Date Apr. 13, 1982 Sec. 102(e) Date Apr. 13, 1982 PCT Filed Aug. 10, 1981 PCT Pub. No. WO82/00569 PCT Pub. Date Mar. 4, 1982.Method for obtaining clear plant juices and for the recovery of valorizable constituents wherein the juice from the pressing is subjected to a plurality of ultrafiltration stages, of which at least one is effected on a membrane with a molecular cutoff point on the order of 15,000 to 25,000. The temperature of introduction of raw juices is adjusted to T DEG C.=-6 PH +80 DEG C.+/-3 DEG C. Clear juices and valorizable constituents are obtained by this process. Application to the production of fruit and vegetable juices with preservation of the pigmentation is also disclosed.