DEACIDIFIED CRANBERRY JUICE AND METHOD FOR THE PRODUCTION THEREOF

The invention relates to a deacidified juice, and to a method for deacidifying cranberry juice to be deacidified, which is eluted on a bed of a weak-anion-exchange resin at a rate (BV/h) such that the deacidified cranberry juice has a pH = p Ka1 (malic acid) < pH < pKa (benzoic acid) once the...

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Bibliographische Detailangaben
Hauptverfasser:	DUVAL, Charles, MEURISSE, Jacques, REYNAUD, Eric, BAUDOUIN, Stanislas
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:	The invention relates to a deacidified juice, and to a method for deacidifying cranberry juice to be deacidified, which is eluted on a bed of a weak-anion-exchange resin at a rate (BV/h) such that the deacidified cranberry juice has a pH = p Ka1 (malic acid) < pH < pKa (benzoic acid) once the elution is completed. The invention also relates to a food composition comprising said deacidified fruit juice. L'invention concerne un jus désacidifié, ainsi qu'un procédé de désacidification d'un jus de canneberge à désacidifier qui est élué sur un lit d'une résine échangeuse d'anions faibles à un taux (BV/h) tel que le jus de canneberge désacidifié en sortied'élution présente un pH= p Ka1 (acide malique) < pH < pKa (acide benzoique). L'invention a aussi pour objet une composition alimentaire qui comprend ce jus de fruit désacidifié.