Jamun juice composition and a process thereof
AssigneeITC Incorporated
InventorsArunachalam Nandaa Kumar, Usha Nandaa Kumar
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Abstract
This invention is related to a shelf stable jamun juice composition comprising of jamun pulp, water and juice concentrate, wherein the juice concentrate is deionized fruit juice concentrate. This invention is also related to a process of preparation of the said composition. This invention also relates to a process of preparation of jamun pulp. The composition wherein, it is without added sugar and preservative is more delectable.
Claims11
An additive-free jamun juice composition, said composition consisting of jamun pulp at a concentration ranging from about 45 to about 65% (W/W), deionized juice concentrate ranging from about 8 to about 9% (W/W) and water ranging from about 27 to about 46% (W/W).
A method of consumption of an additive-free jamun juice composition, consisting of jamun pulp at a concentration ranging from about 45 to about 65% (W/W), deionized juice concentrate at a concentration ranging between about 8 to about 9% (W/W) and water ranging from about 27 to about 46% (W/W);
- said method comprises oral consumption of said composition by a user.
Dependencies are inferred from the claim text.