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1. (WO2017035458) VISCOSITY REDUCTION OF BEVERAGES AND FOODS CONTAINING HIGH FIBER FRUIT AND VEGETABLE MATERIALS

Pub. No.:    WO/2017/035458    International Application No.:    PCT/US2016/048947
Publication Date: Fri Mar 03 00:59:59 CET 2017 International Filing Date: Sat Aug 27 01:59:59 CEST 2016
IPC: A23C 9/12
A23C 9/133
A23L 2/02
A23L 2/385
A23L 2/52
Applicants: TROPICANA PRODUCTS, INC.
Inventors: BRIJWANI, Khushal
HAVLIK, Steven, E.
JORDAN, Rachel, L.
SCHUETTE, John
SHIN, Jin-E
SONG, Brian
Title: VISCOSITY REDUCTION OF BEVERAGES AND FOODS CONTAINING HIGH FIBER FRUIT AND VEGETABLE MATERIALS
Abstract:
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.