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Application filed by Jucana Invest CcfiledCriticalJucana Invest Cc
Priority to APAP/P/1998/001198ApriorityCriticalpatent/AP9801198A0/en
Publication of AP9801198A0publicationCriticalpatent/AP9801198A0/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
A method of providing a stabilised sugar cane juice product for use in soft drinks, that includes providing cleaned sugar cane sticks and extracting cane juice from the sticks. Thereafter, the extracted cane juice is acidified immediately upon extraction by feeding it into solution comprising ascorbic for preventing discolouration of the cane juice and also by feeding it simultaneously into an acidic solution of one of citric acid, malic acid, tartaric acid, phosphoric acid and a mixture thereof, for lowering the ph of the cane juice below a ph of 5. Furthermore, one of a sodium citrate solution, a potassium citrate solution, a sodium phosphate di-basic solution or a mixture thereof, is added to the cane juice for stabilising it. The cane juice is then coagulated and flocculated to remove unwanted foulants and aromas.
APAP/P/1998/001198A1998-02-241998-02-24A method of producing a stabilised sugar cane juice product.
AP9801198A0
(en)
Process for eliminating from non-fermented or fermented fruit juices, in particular wine, fruit wine or fruit distillates, undesirable odours and/or tastes
Alcohol concentration reducing agent for exhaled breath and food and drink, and method for reducing alcohol concentration in exhaled breath after drinking