Activated Cranberry Powder
OwnerBernard G. Lager, IIinventor
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Abstract
An active fruit powder is produced from fruits which include components resistant to digestion. The process includes macerating the fruit to yield a pomace slurry adding water to the process if necessary and adding enzymes to the slurry in an amount sufficient to provide the molecular breakdown of the cranberry. Examples of suitable enzymes include pectin esterase (pectinase), depolymerase, cellulase, hemicellulase, manannase, galactosidase, xylanase and glucanase. The slurry is preferably heated and agitated.
Claims22
A process for producing an active fruit supplement from fruit, wherein the fruit includes components resistant to digestion, comprising:
- a. macerating the fruit at a temperature not exceeding about 140° F. to yield a fruit pomace slurry, wherein the fruit is selected from the group consisting of cranberries, blueberries, lingonberry, aroma, bilberries, raspberries, huckleberry, blackberry, and black raspberry;
- b. adding enzymes to the slurry in an amount sufficient to effect molecular breakdown of the fruit, to effect substantial hemicellulose and cellulose hydrolysis and substantial breakdown of colloidal and soluble pectin in the fruit, and to effect depolymerization of the structural and non-structural polysaccharides in fruit walls of the fruit, wherein the enzymes comprise hemicellulase, cellulase, pectin esterase (pectinase), and depolymerase;
- and
- c. heating the slurry to a temperature not exceeding about 140° F. with agitation to effect, in the slurry, molecular breakdown of the fruit, substantial hemicellulose and cellulose hydrolysis and substantial breakdown of colloidal and soluble pectin in the fruit, and to effect depolymerization of the structural and non-structural polysaccharides in fruit walls of the fruit.
(canceled)
(canceled)
A process for producing an active cranberry powder from cranberry, wherein the cranberry includes components resistant to digestion, comprising:
- a. macerating the cranberry at a temperature not exceeding 140° F. to yield a cranberry pomace slurry having a particle size approximately 1 mm;
- b. adding water to the cranberry during step (a), wherein water is added at a rate of 5-8% by weight;
- c. adding enzymes to the slurry in an amount sufficient to provide the molecular breakdown of the cranberry, wherein the enzymes are selected from the group consisting of pectin esterase (pectinase), depolymerase, cellulase, hemicellulase, mannanase, galactosidase, xylanase and/or glucanase;
- d. heating the slurry to a temperature not exceeding about 140° F.;
- e. agitating the slurry for a time not to exceed four hours;
- and
- f. drying the slurry under temperature conditions not exceeding 140° F. to a moisture content less than about 15% by weight to form a dietary supplement.
Dependencies are inferred from the claim text.