Calcium-fortified, grape-based products and methods for making them
AssigneeWelch Foods Inc.
InventorsStacy A. Livisay, James P. Lavoie
Life of this patent
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Abstract
Methods of making a calcium fortified, tartaric acid-containing product that is essentially free of tartrate precipitates. The tartaric acid concentration of a precursor is adjusted to form an adjusted precursor. An additive comprising a calcium-based compound is mixed with the adjusted precursor to make the fortified product. The compound may be calcium gluconate, a variety of other compounds or mixtures thereof. The fortified product, when stored at approximately 70° F., may remain essentially free of tartrate precipitate for at least sixteen weeks. The fortified, tartaric acid-containing products processed by the disclosed methods.
Claims41
A method of making a fortified, tartaric acid-containing product, the product fortified with a predetermined amount of bioavailable calcium, the product essentially free of tartrate precipitates, the method comprising:
- providing a tartaric acid-containing precursor;
- adjusting tartaric acid concentration of the precursor to form an adjusted precursor;
- and
- mixing the adjusted precursor with an additive, the additive comprising:
- a calcium-based compound.
A method of making a fortified, tartaric acid-containing product comprising :
- providing a tartaric acid-containing precursor, the precursor comprising between approximately 0.005 g per 100 mls and approximately 0.26 g per 100 mls. of tartaric acid, and
- mixing the precursor with a predetermined amount of an additive, the additive comprising:
- calcium gluconate;
- such that bioavailable calcium in the product is no more than approximately 20% of required daily intake of calcium for a human.
A method of making a fortified, tartaric acid-containing product, the product fortified with bioavailable calcium in an amount equaling approximately 35% of required daily intake for a human, the product essentially free of tartrate precipitates, the method comprising:
- providing a tartaric acid-containing precursor derived from colored grapes;
- adjusting tartaric acid concentration of the precursor to form an adjusted precursor;
- and
- mixing the adjusted precursor with an additive, the additive comprising:
- calcium gluconate.
A method of making a fortified, tartaric acid-containing product, the product fortified with bioavailable calcium in a predetermined amount equaling between approximately 8% and approximately 35% of required daily intake for a human, the product essentially free of tartrate precipitates, the method comprising:
- providing a tartaric acid-containing precursor derived from white grapes;
- adjusting tartaric acid concentration of the precursor to form an adjusted precursor, the adjusted precursor having a measured, adjusted tartaric acid concentration, the measured, adjusted tartaric acid concentration being no greater than 0.08 g per 100 mls;
- and
- mixing the adjusted precursor with an additive, the additive comprising:
- calcium lactate.
Dependencies are inferred from the claim text.