Patent US3862342A successfully refreshed from Google Patents.
US3862342A
Expired / Lapsed
US
⏱️ 0.0 years remaining
High protein citrus food products
Assignee: Florida Department of Citrus
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Filing: 1973-01-30
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Granted: 1975-01-21
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Expires: 1993-01-30
Abstract
Abstract A high protein citrus food product is prepared which has good storage stability and texture by combining a major amount of citrus juice or the equivalent thereof with minor amounts of acid-soluble protein and solubilized starch. The starch is solubilized by heating in the presence of water and, optionally, an enzyme to effect partial hydrolyses. Additional food stabilizers can advantageously be added as well as sweeteners and flavoring components and the final mixture may be processed into a number of forms including dry power and concentrates.
Inventors
- 👤 Matthew D Maraulja
- 👤 John A Attaway
- 👤 Cedric D Atkins
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-09 08:17
CPC Classifications
A; A23; A23L; A23L2/00; A23L2/52; A23L2/66
Claims Analysis
Total Claims: 16
Claim 1
Independent Claim
146 words
A stable, high protein citrus food product comprising at least about 50 percent by weight, based on the total weight of the composition, of full-strength citrus juice or the equivalent thereof in citrus solids, about 1-6 percent by weight of glycoprotein material soluble at a pH of about 2-4, about 0.1 -1.0 percent by weight of a soluble food stabilizer, about 0.5 -3.0 percent by weight starch which has first been solubilized and partially hydrolyzed by heating in water at a temperature of about 210* - 260* F. for about 10-15 minutes, and subsequently further hydrolyzed and solubilized by heating for an additional about 5-15 minutes at a temperature of up to about 140* F. in the presence of about 0.1 - 0.15 weight percent, based on the starch, of Alpha amylase enzyme, said enzyme then having been deactivated by raising the temperature above 140* F.
Claim 2
Dependent Claim
17 words
The citrus food product of claim 2 which contains about 2.0 -3.0 weight percent of said starch.
Claim 3
Dependent Claim
16 words
The citrus food product of claim 2 wherein said additional heating is for about 10-15 minutes.
Claim 4
Dependent Claim
46 words
The citrus food product of claim 1 wherein said citrus juice is orange juice and is present in amounts of about 85-92 weight percent of the full-strength 14* Brix juice or the equivalent thereof of orange juice solids, based on the weight of the food product.
Claim 5
Dependent Claim
47 words
The citrus food product of claim 1 wherein said citrus juice is a high acid citrus juice and is present in amounts of about 54-57 weight percent of 6*-14* Brix juice or the equivalent thereof of orange juice solids based on the weight of the food product.
Claim 6
Dependent Claim
27 words
The citrus food product of claim 1 wherein said food stabilizer is a low viscosity anionic polymer derived from cellulose which is tolerant of low pH systems.
Claim 7
Dependent Claim
25 words
The citrus food product of claim 1 wherein said stabilizer is a sodium carboxymethylcellulose polymer having a degree of carboxymethyl substitution of about 0.65-0.85 D.S.
Claim 8
Dependent Claim
18 words
The citrus food product of claim 1 which contains about 2-9 percent by weight of a suitable sweetener.
Claim 9
Dependent Claim
13 words
The citrus food product of claim 9 wherein said sweetener is corn syrup.
Claim 10
Dependent Claim
17 words
The citrus food product of claim 2 which also contains 0.02 - 0.08 weight percent flavoring agents.
Claim 11
Dependent Claim
25 words
The citrus food product of claim 11 wherein said flavoring agents are selected from the group consisting of essence oil, cold-pressed oil and vanilla extract.
Claim 12
Dependent Claim
15 words
The citrus food product of claim 1 which has been dried to a crystalline solid.
Claim 13
Dependent Claim
15 words
The citrus food product of claim 2 which has been dried to a crystalline powder.
Claim 14
Dependent Claim
18 words
The citrus food product of claim 1 which has been heat stabilized at about 165* - 205* F.
Claim 15
Dependent Claim
18 words
The citrus food product of claim 1 which has been heat stabilized at about 165* - 205* F.
Claim 16
Dependent Claim
26 words
The citrus food product of claim 15 which has been further heated at a temperature of about 165* - 205* * F. to form a concentrate.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-01-20 | 1978-07-22 | 1979-01-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-01-20 | 1982-07-22 | 1983-01-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-01-20 | 1986-07-22 | 1987-01-21 | $7700.00 | Window Closed / Lapsed |