Low viscosity orange juice concentrates useful for high Brix products having lower pseudoplasticity and greater dispersibility
AssigneeThe Procter & Gamble Company
InventorsGordon K. Stipp, Chee-Hway Tsai
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Abstract
Low viscosity orange juice concentrates which are useful in preparing high Brix concentrate products that are less pseudoplastic at freezer temperatures and are more highly dispersible when reconstituted with water are disclosed. These low viscosity orange juice concentrates are obtained by subjecting concentrated orange juice to high shear treatment for a period of time sufficient to reduce the mean particle of the sinking pulp at least about 40 microns and thus lower the viscosity of the concentrated juice. The mean particle size of the sinking pulp in these low viscosity orange juice concentrates is typically about 125 microns or less.
Claims35
A low viscosity orange juice concentrate having the following characteristics:
- a. a juice solids content of from about 50.degree. to about 70.degree. Brix;
- b. a viscosity of about 5.5 centipoise or less when measured at 8.degree. C. and at 11.8.degree. Brix;
- c. a mean sinking pulp particle size of about 125 microns or less
- wherein said low viscosity orange juice concentrate is producible by high shear treatment of an orange juice concentrate by a process selected from the group consisting of high pressure homogenization and colloid milling.
A method for obtaining low viscosity orange juice concentrates, said method comprising the steps of:
- (a) providing a concentrated orange juice having:
- (1) a juice solids content of from about 50.degree. to about 70.degree. Brix;
- and (2) a viscosity of at least about 5.0 centipoise when measured at 8.degree. C. and at 11.8.degree. Brix;
- and
- (b) subjecting the concentrated orange juice to high shear treatment by a process selected from the group consisting of high pressure homogenization and colloid milling for a period of time sufficient to:
- (3) reduce the mean particle size of the sinking pulp by at least about 40 microns;
- and (4) lower the viscosity of the concentrated orange juice by at least about 0.5 centipoise when measured at 8.degree. C. and at 11.8.degree. C.
Dependencies are inferred from the claim text.