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US 11,160,296 B2Granted
Deacidified cranberry juice and process for preparing same
AssigneeWest Invest SA
InventorsEric Reynaud, Charles Duval, Stanislas Baudouin, Jacques Meurisse
Life of this patent
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Abstract
The invention relates to a deacidified juice, as well as a process for deacidifying a cranberry juice to be deacidified that is eluted on a bed or a weak anion exchange resin at a rate (BV/h) such that the deacidified cranberry juice leaving the elution has a pH=pKa1 (malic acid)<pH<pKa (benzoic acid). The invention also relates to a food composition that comprises this deacidified fruit juice.
Claims19
A method for deacidifying a cranberry juice to be deacidified, comprising:
- eluting the cranberry juice to be deacidified on a weak anion exchange resin to lead to a deacidified cranberry juice after elution;
- wherein the weak anion exchange resin is a resin of the acrylic or styrene type;
- and
- the eluting step further comprises eluting the cranberry juice to be deacidified on said resin at a rate equal to or greater than 10 bed volume hour (BV/h);
- wherein the deacidified cranberry juice, comprises:
- a pH of between 32 and 3.8
- a quinic acid/malic acid ratio of from about 0.85 to about 0.99;
- no added sugars;
- no masking agents;
- and
- no buffer.
8 more elements
A method for deacidifying a cranberry juice to be deacidified, comprising:
- eluting the cranberry juice to be deacidified on a weak anion exchange resin to lead to a deacidified cranberry juice after elution;
- wherein
- the weak anion exchange resin is a resin of the acrylic or styrene type;
- and
- the eluting step further comprises eluting the cranberry juice to be deacidified on said resin at a rate, in bed volume/hour (BV/h) wherein the deacidified cranberry juice has a pH that is greater than the first pKa of the first acidity of malic acid and smaller than the pKa of benzoic acid.
2 more elements
Dependencies are inferred from the claim text.