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AssigneeThe Procter & Gamble Company
InventorsGalen E. Downton, Christa M. Fischer, John R. Hislop, Michael W. Maxwell
Estimating the term…
A process for making aseptic citrus sensible pulp involves the steps of: (a) extracting and finishing citrus juice containing sensible pulp to produce a pulp/juice slurry containing 30% to 50% pulp and 50% to 70% juice; (b) sterilizing the pulp/juice slurry by heating it at a temperature above 190.degree. F. (88.degree. C.) for at least 30 seconds; (c) further finishing the pulp/juice slurry in a finisher which maintains aseptic conditions to produce an aseptic pulp product containing 80% to 100% pulp and up to 20% juice; and (d) packaging the pulp product under aseptic conditions. An aseptic citrus sensible pulp product comprises 80% to 100% citrus sensible pulp and up to 20% citrus juice, where the sensible pulp is aseptic, has a pectin methylesterase activity not more than 1.0 P.E.U., and has an average size 10% to 25% larger than conventional pulp, and where at least 90% of the sensible pulp is broken juice sacs. A citrus juice comprises 93% to 97.5% citrus juice with a viscosity not more than 5.5 centipoise and 2.5% to 7% of the aseptic sensible pulp. The lower juice viscosity results from lower sinking pulp levels and/or a high shear process.
A process for making an aseptic citrus sensible pulp/juice slurry comprising the steps of:
A process for making aseptic citrus sensible pulp comprising the steps of:
A process for making an improved single-strength citrus juice comprising the steps of:
An aseptic citrus sensible pulp/juice slurry product comprising from about 30% to about 50% by weight citrus sensible pulp and from about 50% to about 70% by weight citrus juice, wherein the pulp/juice slurry is aseptic, wherein the pulp/juice slurry has a pectin methylesterase activity of not more than about 1.0 P.E.U., wherein at least about 90% by weight of the sensible pulp consists of broken juice sacs, wherein the citrus is selected from the group consisting of oranges and grapefruits, and wherein the orange sensible pulp has an average size of at least about 2.2 millimeters and the grapefruit sensible pulp has an average size of at least about 3.6 millimeters.
An aseptic citrus sensible pulp product comprising from about 80% to 100% by weight citrus sensible pulp and up to about 20% by weight citrus juice, wherein the sensible pulp is aseptic, wherein the sensible pulp has a pectin methylesterase activity of not more than about 1.0 P.E.U., wherein at least about 90% by weight of the sensible pulp consist of broken juice sacs, wherein the citrus is selected from the group consisting of oranges and grapefruits, and wherein the orange sensible pulp has an average size of at least about 2.2 millimeters and the grapefruit sensible pulp has an average size of at least about 3.6 millimeters.
An improves single-strength citrus juice product comprising:
An improved single-strength citrus beverage comprising:
Dependencies are inferred from the claim text.