US4356195A — Fruit juices having a depressed freezing point

Claim 1

Independent Claim 78 words

A process for making an improved fruit juice comprising the step of contacting said juice with an enzyme capable of converting a portion of the sucrose contained in said juice into fructose and glucose, said contacting being carried out under conditions suitable to effect said conversion, wherein said improved fruit juice has a water content of about 35% to about 65%, sugar in a ratio to water of about 0.8-2.0:1 and a water activity of below about 0.90.

Claim 2

Dependent Claim 78 words

A process for making an improved fruit juice comprising the step of contacting said juice with an enzyme capable of converting a portion of the sucrose contained in said juice into fructose and glucose, said contacting being carried out under conditions suitable to effect said conversion, wherein said improved fruit juice has a water content of about 35% to about 65%, sugar in a ratio to water of about 0.8-2.0:1 and a water activity of below about 0.90.

Claim 3

Dependent Claim 18 words

Process according to claim 1 wherein said converting step is followed by the concentrating of said fruit juice.

Claim 4

Dependent Claim 19 words

Process according to claim 2 wherein said enzyme is selected from the group consisting of invertase and alpha glucosidase.

Claim 5

Dependent Claim 21 words

Process according to claim 3 wherein said fruit juice is selected from the group consisting of grapefruit juice and orange juice.

Claim 6

Dependent Claim 18 words

Process according to claim 1 wherein said enzyme is invertase said invertase being present in a soluble form.

Claim 7

Dependent Claim 18 words

Process according to claim 1 wherein said enzyme is invertase said invertase being present in an insoluble form.

Claim 8

Dependent Claim 14 words

Process according to claim 6 wherein said invertase is bound to an inert carrier.

Claim 9

Dependent Claim 19 words

Process according to claim 2 wherein said concentrating results in a juice containing at least about 44° Brix solids.

Claim 10

Dependent Claim 19 words

Process according to claim 2 wherein said concentrating results in a juice containing at least about 66° Brix solids.

Claim 11

Independent Claim 84 words

The method of making a microbiologically stable fruit juice concentrate which comprises the steps of mixing with the fruit juice at least one fructose-producing enzyme in an amount sufficient to provide a product in which the amount of fructose and other reducing sugars comprise at least 50 percent based on the total sugar content, wherein at least 10 percent of said sugar is fructose and maintaining said mixture of fruit juice and enzyme under conditions suitable for the conversion of sugars by said enzyme.

Claim 12

Independent Claim 84 words

The method of making a microbiologically stable fruit juice concentrate which comprises the steps of mixing with the fruit juice at least one fructose-producing enzyme in an amount sufficient to provide a product in which the amount of fructose and other reducing sugars comprise at least 50 percent based on the total sugar content, wherein at least 10 percent of said sugar is fructose and maintaining said mixture of fruit juice and enzyme under conditions suitable for the conversion of sugars by said enzyme.

Claim 13

Dependent Claim 11 words

Method according to claim 10 wherein said enzyme is glucose isomerase.

Claim 14

Dependent Claim 12 words

Process according to claim 10 wherein said juice is a citrus juice.

Claim 15

Dependent Claim 71 words

A process for making an improved fruit juice from a fruit juice containing at least 1% by weight of sucrose comprising the steps of contacting said juice with invertase, said contacting being conducted at a temperature of between about 85° C. and -20° C., and maintaining said invertase in contact with said juice until at least about 50% of the sucrose contained in said juice is converted into fructose and glucose.

Claim 16

Dependent Claim 71 words

A process for making an improved fruit juice from a fruit juice containing at least 1% by weight of sucrose comprising the steps of contacting said juice with invertase, said contacting being conducted at a temperature of between about 85° C. and -20° C., and maintaining said invertase in contact with said juice until at least about 50% of the sucrose contained in said juice is converted into fructose and glucose.

Claim 17

Dependent Claim 31 words

Process according to claim 13 wherein said fruit juice is selected from the group consisting of grape juice, pineapple juice, apple juice, blackberry juice, plum juice, cranberry juice and apricot juice.

Claim 18

Dependent Claim 18 words

A process according to claim 13, wherein said contacting is conducted at a temperature of approximately -18° C.

Claim 19

Dependent Claim 20 words

A process according to claim 13 wherein said contacting of said juice with enzyme is conducted using single strength juice.

Claim 20

Dependent Claim 27 words

A process according to claim 13 wherein said contacting of said juice with enzyme is conducted using juice of a concentration of at least about 44° Brix.

Claim 21

Dependent Claim 110 words

A process for making an improved beverage from a sucrose-containing solution comprising the steps of contacting said solution with an enzyme capable of converting a portion of the sucrose in said solution into fructose, said contacting being carried out under conditions suitable to effect said conversion, wherein said improved beverage comprises about 15 to 55% water, sugar in a ratio to water of about 0.8-2:1 and a solids content adequate to provide a water activity of about 0.8 to 0.9, and in said sugar the amount of dextrose plus fructose is at least about 50% based upon the total sugar content and at least 10% of said sugar is fructose.

Claim 22

Dependent Claim 110 words

A process for making an improved beverage from a sucrose-containing solution comprising the steps of contacting said solution with an enzyme capable of converting a portion of the sucrose in said solution into fructose, said contacting being carried out under conditions suitable to effect said conversion, wherein said improved beverage comprises about 15 to 55% water, sugar in a ratio to water of about 0.8-2:1 and a solids content adequate to provide a water activity of about 0.8 to 0.9, and in said sugar the amount of dextrose plus fructose is at least about 50% based upon the total sugar content and at least 10% of said sugar is fructose.

Claim 23

Dependent Claim 31 words

Process according to claim 18 wherein said sucrose-containing solution is selected from the group consisting of fruit juice, vegetable juice, tomato juice, tea containing added sucrose, cola beverages, lemonade and limeade.

Claim 24

Dependent Claim 13 words

A process according to claim 18 wherein said sucrose-containing solution is fruit juice.

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1985-10-25	1986-04-26	1986-10-26	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1989-10-25	1990-04-26	1990-10-26	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1993-10-25	1994-04-26	1994-10-26	$7700.00	Window Closed / Lapsed

Fruit juices having a depressed freezing point

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