Method of producing enhanched citrus juice essence
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, PARTICULARLY CERTAIN ALDEHYDE ESSENCE IS ACCOMPLISHED BY INCREASING THE ALCOHOLIC CONTENT OF THE AQUEOUS PHASE OF THE ESSENCE SO THAT ITS CAPACITY FOR DESIRABLE ALDEHYDE TYPE COMPONENTS IS INCREASED. THE INCREASE IN ALCOHOLIC CONTENTS 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 PRODUCTED BY THE PRESENCT INVENTION IS PARTICULARLY USEFUL OFR RECONSTITUTING THE FLAVOR OF CITRUS JUICE CONCENTRATES SUCH AS ORANGE JUICE.
Inventors
- 👤 C Atkins
- 👤 J Attaway
Bibliographic Details
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