Essence for enhancing the flavor of citrus juices
Abstract
Abstract AN AQUEOUS CITRUS ESSENCE IS PREPARED HAVING AN ENHANCED CONTENT OF COMPONENTS WHICH CONTRIBUTE TO THE NATURAL FLAVOR OF THE CITRUS JUICE, PARTICULARLY CERTAIN ALDEHYDE TYPE COMPOUNDS AND A DECREASED CONTENT OF COMPONENTS, SUCH AS EASILY OXIDIZED FATTY SUBSTANCES, WHICH DETRACT FROM THE FLAVOR OF THE JUICE. PREPARATION OF THE ENCHANCED CITRUS ESSENCE IS ACCOMPLISHED BY INCREASING THE ALCHOLIC CONTENT OF THE AQUEOUS PHASE OF THE ESSENCE SO THAT ITS CAPACITY FOR DESIRABLE ALDEHYDE TYPE COMPONENTS IS INCREASED. THE INCREASE IN ALCHOLIC CONTENT IS EFFECTED BY RECIRCULATION UNDER APPROPRIATE CONDITIONS OF TEMPERATURE AND PRESSURE OF THE AQUEOUS PHASE OF THE ESSENCE IN CONTACT WITH FRESH ESSENCE. AN APPARATUS IS SPECIFICALLY DISCLOSED FOR EFFECTING THE PROCESS OF THE INVENTION. ENHANCED ESSENCE PRODUCED BY THE PRESENT INVENTION IS PARTICULARLY USEFUL FOR RECONSTITUTING THE FLAVOR OF CITRUS JUICE CONCENTRATES SUCH AS ORANGE JUICE.
Inventors
- 👤 C Atkins
- 👤 J Attaway
Bibliographic Details
Claims Analysis
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