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US 2019/0216112 A1Published application
Deacidified cranberry juice and process for preparing same
AssigneeWest Invest SA
InventorsEric REYNAUD, Charles DUVAL, Stanislas BAUDOUIN, Jacques MEURISSE
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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.
Claims15
A deacidified cranberry juice, wherein:
- the pH of the deacidified juice is comprised between 3.2 and 3.8;
- the quinic acid/malic acid ratio of the deacidified juice is from about 0.85 to about 0.99;
- the deacidified juice does not contain added sugars, masking agents, or buffer.
A method for deacidifying a cranberry juice to be deacidified, wherein:
- the cranberry juice to be deacidified is eluted on a weak anion exchange resin to lead to a deacidified cranberry juice after elution;
- the weak anion exchange resin is a resin of the acrylic or styrene type;
- the cranberry juice to be deacidified is eluted on said resin at a rate (BV/h) such that the deacidified cranberry juice after elution has a pH=pKa1 (malic acid)<pH<pKa (benzoic acid);
- where “pKa1 (malic acid)” represents the pKa of the 1st acidity of the malic acid, and “pKa (benzoic acid)” represents the pKa of the benzoic acid.
1 more element
Dependencies are inferred from the claim text.