Method for production of coconut water beverage and blended juice beverages with coconut water
AssigneeTropicana Products, Inc.
InventorsKellie Haynes, Rachel Bundang, Osvaldo Chu, Christian Eichinger, D. Scott Lineback, Albert D. Bolles
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Abstract
A method for producing a coconut water beverage having a pH below 4.5 by adding a food grade acid to coconut water. The method coverts coconut water from a low-acid food to a high-acid food which allows the coconut water to be subjected to less severe commercial sterilization processing and preserves the natural taste and aroma of the coconut water. The present invention is also directed to a blended beverage comprising coconut water and fruit juice and having natural isotonic properties.
Claims41
A method for producing a coconut water beverage comprising:
- combining coconut water with a food grade acid in an amount sufficient to lower the pH of the coconut water to a level below 4.5.
A method for producing a coconut water beverage comprising:
- combining coconut water with a food grade acid in an amount sufficient to lower the pH of the coconut water to a level below 4.5 so as to produce a high-acid product;
- and
- subjecting the high-acid product to a pasteurization process at reduced time-temperature conditions sufficient to achieve commercial sterilization for high-acid products, said time-temperature conditions being lower than corresponding conditions for commercial sterilization for a low-acid product, to produce the coconut water beverage.
A blended juice beverage comprising:
- a combination of at least one fruit juice together with a water component, wherein said water component is coconut water and wherein said blended beverage has natural isotonic properties imported to the beverage by said coconut water.
A coconut water beverage comprising coconut water and having a pH below 4.5.
Dependencies are inferred from the claim text.