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|1. (WO2017035458) VISCOSITY REDUCTION OF BEVERAGES AND FOODS CONTAINING HIGH FIBER FRUIT AND VEGETABLE MATERIALS|
|Applicants:||TROPICANA PRODUCTS, INC.
HAVLIK, Steven, E.
JORDAN, Rachel, L.
|Title:||VISCOSITY REDUCTION OF BEVERAGES AND FOODS CONTAINING HIGH FIBER FRUIT AND VEGETABLE MATERIALS|
A method for enzymatically treating pomace involves subjecting pomace to at least one enzyme in an amount between 0.15-1.0 wt% of the pomace. The pomace-enzyme mixture is heated to 25-57°C for 10-60 minutes before the at least one enzyme is deactivated to form the enzymatically-treated pomace. Thereafter, the enzymatically-treated pomace may be added to food and beverage products.