CALCIUM-SUPPLEMENTED BEVERAGES AND BEVERAGE CONCENTRATES CONTAINING LOW LEVELS OF SULFATE

CALCIUM-SUPPLEMENTED BEVERAGES AND BEVERAGE CONCENTRATES CONTAINING LOW LEVELS OF SULFATE Beverages and beverage concentrates nutritionally supplemented with significant levels of solubilized calcium and containing low levels of sulfate, preferably in combination with low levels of chloride, are dis...

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Bibliographische Detailangaben
Hauptverfasser:	TSAI, CHEE-HWAY, BRAUN, STEVEN D, DAKE, TIMOTHY W
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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
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Beschreibung
Zusammenfassung:	CALCIUM-SUPPLEMENTED BEVERAGES AND BEVERAGE CONCENTRATES CONTAINING LOW LEVELS OF SULFATE Beverages and beverage concentrates nutritionally supplemented with significant levels of solubilized calcium and containing low levels of sulfate, preferably in combination with low levels of chloride, are disclosed. These beverages and concentrates also contain specified levels of edible acids selected from phosphoric acid, citric acid, malic acid, fumaric acid, adipic acid, gluconic acid, and lactic acid, as well as mixtures of these acids. The particular acid systems are selected to provide the desired flavor and sourness character for the beverages and concentrates. Inclusion of low levels of sulfate/chloride in these beverages and concentrates provides a quicker onset of sourness, prevents or reduces aftertaste effects and improves the solubility of the calcium, particularly when high levels of phosphoric acid or citric acid are used. Inclusion of sulfate/chloride also prevents or reduces the precipitation and deposition of calcium salts on equipment surfaces during the pasteurization or sterilization of calcium-containing fruit juice beverages.