Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
  • A23L2/78—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by ion-exchange
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/52—Adding ingredients

Definitions

• the present invention relates to a low potassium juice, a method for producing thereof and a use thereof, and more particularly to a low potassium juice with a favorable flavor, a method for producing thereof and a food in which the low potassium juice is used as a raw material.
• the flavor of the potassium juice is improved by decreasing the concentration of potassium and by adding a calcium compound thereto.
• the present invention- relates to a low potassium juice and a food utilizing the same, which are suitable for patients suffering from kidney f ilure who are allowed to take limited amounts of potassium and to whom administration of calcium carbonate is necessary.
• potassium mainly exist in an intracellular fluid and in a pair with sodium which exists mainly in an extracellular fluid and plays an important role in maintaining the homeostasis of a living organism as one of major factor in the acid-base equilibrium.
• patients suffering from kidney failure have decreased functions of discharge of potassium and of maintaining blood ion balance so that they tend to suffer from hyperkalemi , hyperphosphatemia, or hypocalcemia.
• An extreme increase in serum potassium level may cause the stop of the heart function and, in the worst cases, fatal situation.
• kidney failure patients with kidney failure are subjected to strict restriction on the uptake of potassium and, in particular, they cannot freely take fruit or vegetables containing potassium in large amounts.
• patients with kidney failure tend to be suffering from hyperphosphatemia or hypocalcemia, and hence administration of calcium carbonate to such patients is necessary.
• those patients who are subjected to the restriction on the uptake of fruit and vegetables there arises a new problem that the contents of meal are unbalanced and it is difficult to maintain a nutritional balance.
• the calcium type cation exchange resin is limited in the content of water-soluble calcium salt necessary for the adjustment so that exchange of a large amount of calcium ions is unrealistic and it is only possible to provide juice which contains a trace amount of calcium ions in the range where they are water-soluble as contained in general beverages.
• European Patent Application Laid-open No. 0339540 discloses a method for producing low potassium juice using novel calcium type cation exchange resin. That is, it discloses a method for producing calcium containing juice using calcium type cation exchange resin composed of polystyrene resin having sulfon groups, crosslinked to 80% with divinylbenzene.
• an object of the present invention is to solve the problems associated with the prior art as described above . More particularly, an object of the present invention is to provide a low potassium juice produced by the preparation method described below and various foods such as powdered low potassium juice, jelly, gummy, candy produced from the low potassium juice as a raw material which not only contain a reduced amount of potassium but also have improved taste and nutritional balance so that it can be taken with good taste for patients who suffer from malfunction for kidney such as kidney failure. In addition it is intended for the therapy of patients with kidney failure, i.e. , control of blood potassium ion as well as improvement and prevention of hypocalcemia and hyperphosphatemia with calcium carbonate.
• calcium carbonate is a water-insoluble compound and as described in The Merck Index (12th ed. , Merck & Co. , Inc. , pp271-272) , calcium carbonate has been used widely for animals or humans as a supplement for calcium ions and as an antioxidant . It has been widely administered to patients suffering from kidney failure as described below in order to suppress the absorption of phosphoric acid so that juice containing it or various foods applied from it as a raw material is not only safe when taken by the patients but also is expected to exhibit a suppressing effect on the absorption of phosphoric acid.
• the amount of cation exchange resin adapted for the potassium content of each original raw material juice and contact time are taken into consideration in order to produce many kinds of low potassium juice and it has been found that by so doing the above-described various foods using low potassium juice from which a sufficient amount of potassium has been removed, preferably the amount of potassium has been decreased to less than one-tenth, more preferably no more than one-twentieth of the amount of potassium contained in the original raw material juice as a raw material can be provided.
• the present inventors have completed the present invention having the great feature that has not been attained by the conventional technologies that the amount of calcium carbonate can be controlled in accordance with the state of patients suffering from kidney failure.
• the present inventors have found that the addition of calcium carbonate or calcium hydroxide in the solid state to juice, which is obtained by sufficiently depotassifying fruit or vegetable juice and has reduced its taste, in amounts or necessary for the therapy of patients suffering from kidney failure can simultaneously solve the problems of taste and consideration for conditions of various foods for patients suffering from kidney failure.
• the first aspect of the present invention provides low potassium juice having an improved taste obtained by treating juice reamed from fruit and/or vegetable with a cation exchange resin to decrease the potassium content of original raw material juice to no more than one-tenth, preferably no more than one-twentieth, and adding a calcium compound selected from calcium carbonate and calcium hydroxide in the solid state to the juice.
• the second aspect of the present invention provides the low potassium juice as claimed in claim 1 , characterized in that the treatment with a cation exchange resin is a column treatment or batch treatment .
• the third aspect of the present invention provides the low potassium juice as claimed in claim 1, characterized in that the cation exchange resin is of an H + form.
• the fourth aspect of the present invention provides a method for producing low potassium juice having an improved taste, characterized by comprising treating juice reamed from fruit and/or vegetable with a cation exchange resin to decrease the potassium content of original raw material juice to no more than one-tenth, preferably no more than one-twentieth, and adding a calcium compound selected from calcium carbonate and calcium hydroxide in the solid state to the juice.
• the fifth aspect of the present invention provides the method for producing low potassium juice as claimed in claim 4, characterized in that the treatment with a cation exchange resin is a column treatment or batch treatment .
• the sixth aspect of the present invention provides the method for producing low potassium juice as claimed in claim 5, characterized in that the cation exchange resin is of an H ⁇ form.
• the seventh aspect of the present invention provides low potassium juice having an improved taste obtained by treating juice reamed from fruit and/or vegetable with a cation exchange resin to decrease the potassium content of original raw material juice to no more than one-tenth, preferably no more than one-twentieth, adding a calcium compound selected from calcium carbonate and calcium hydroxide in the solid state to the juice, and adding organic acid.
• the eighth aspect of the present invention provides the low potassium juice as claimed in claim 7, characterized in that the organic acid is at least one organic acid selected from the group consisting of vitamin C, citric acid, malic acid, and lactic acid.
• the ninth aspect of the present invention provides the low potassium juice as claimed in claim 7 , characterized in that the treatment with a cation exchange resin is a column treatment or batch treatment .
• the tenth aspect of the present invention provides the low potassium juice as claimed in claim 7, characterized in that the cation exchange resin is of an H" form.
• the eleventh aspect of the present invention provides powdered low potassium juice obtained by treating juice reamed from fruit and/or vegetable with a cation exchange resin to decrease the potassium content of original raw material juice to no more than one-tenth, preferably no more than one- twentieth, adding a calcium compound selected from calcium carbonate and calcium hydroxide in the solid state to the juice, adding an excipient, and subjecting the mixture to freeze-drying treatment.
• the twelfth aspect of the present invention provides the powdered low potassium juice as claimed in claim 11 , characterized in that the treatment with a cation exchange resin is a column treatment or batch treatment .
• the thirteenth aspect of the present invention provides the powdered low potassium juice as claimed in claim 11, characterized in that the cation exchange resin is of an H + form.
• the fourteenth aspect of the present invention provides low potassium juice-containing food, characterized by containing the low potassium juice as claimed in claim 1 or 7 , or powdered low potassium juice as claimed in claim 11.
• the fifteenth aspect of the present invention provides low potassium juice-containing food as jelly, characterized by comprising the low potassium juice as claimed in claim 1 or 7 or powdered low potassium juice as claimed in claim 11 , a gelling agent , a thickener, and carbohydrates.
• the sixteenth aspect of the present invention provides low potassium juice-containing food as jelly, characterized by hot filling a heated mixture of food consisting of the low potassium juice as claimed in claim 1 or 7 or powdered low potassium juice as claimed in claim 11, a gelling agent, and carbohydrates in a soft container equipped with a mouthpiece having a cap.
• the seventeenth aspect of the present invention provides low potassium juice-containing food as gummy, characterized by comprising the low potassium juice as claimed in claim 1 or powdered low potassium juice as claimed in claim 11, a gelatin, carbohydrates, an organic acid, and a flavoring.
• the eighteenth aspect of the present invention provides low potassium juice-containing food as candy, characterized by comprising the low potassium juice as claimed in claim 1 or 7 or powdered low potassium juice as claimed in claim 11, carbohydrates, and a flavoring.
• the nineteenth aspect of the present invention provides low potassium juice for patients suffering from kidney failure, characterized by comprising juice reamed from fruit and/or vegetable being decreased the potassium content thereof to no more than one-tenth, preferably no more than one-twentieth and having 0.5 to 20 g/kg of a calcium compound.
• the present invention provides low potassium juice for patients suffering kidney insufficiency, having good taste and maintaining nutrition balance obtained by treating usual juice containing potassium, so-called original raw material juice, with a cation exchange resin to decrease the potassium content of the original raw material juice to less than one-tenth, preferably no more than one-twentieth, adding a calcium compound selected from calcium carbonate and calcium hydroxide in the solid state to the juice, and optionally adding vitamin C, citric acid, malic acid, lactic acid, etc., a production method for producing the low potassium juice, and foods containing the low potassium juice.
• the foods containing low potassium juice include, for example, powdered juice, nectar, jelly, mousse, jam, pudding, candy, etc.
• specific embodiments of the present invention includes , ( 1 ) low potassium juice having an improved taste obtained by treating juice reamed from fruit and/or vegetable with a cation exchange resin to decrease the potassium content of original raw material juice to no more than one-tenth, preferably no more than one-twentieth, and adding a calcium compound selected from calcium carbonate and calcium hydroxide in the solid state to the juice , ( 2 ) a method for producing a low potassium juice having an improved taste, comprising treating juice reamed from fruit and/or vegetable with a cation exchange resin to decrease the potassium content of original raw material juice to no more than one-tenth, preferably no more than one-twentieth, and adding a calcium compound selected from calcium carbonate and calcium hydroxide in the solid state to the juice, (3) low potassium juice having an improved taste obtained by treating juice reamed from fruit and/or vegetable with a cation exchange resin to decrease the potassium content of original raw material juice to no more than one-tenth, preferably no more than one-t
• the original raw material juice used in the present invention includes all the types of juice such as juice obtained by reaming a vegetable, juice obtained by reaming a fruit, and juice obtained by mixing the juices.
• preliminarily concentrated juice it can be diluted to the concentration of the original raw material juice or the concentration which enables ion exchange treatment as described hereinbelow.
• the cation exchange resin used in the present invention may be any of commercially available cation exchange resins , which are adjusted to H + form by a conventional method before use.
• the treatment with cation exchange resin may be a batch process or a column process . When the treatment is carried out in a batch process , about 20 to 1,000 g of cation exchange resin which is dried per 1 , 000 g of raw material juice is provided and added it to the raw material juice, followed by stirring for 20 minutes or more, usually for about 30 minutes and filtration.
• the treatment with cation exchange resin can reduce the potassium content in the raw material juice to one-tenth or less compared with the original content.
• the potassium content may be reduced to one-twentieth or less compared with the original content depending on the kind of raw material juice, amount of the cation exchange resin used, the contact time in which the juice contacts the cation exchange resin and other factors .
• the treatment by a column process is preferred.
• low potassium juice with improved taste, acidity, and nutrition can be produced by adding to the juice, after the treatment with cation exchange resin to lower the content of potassium, a calcium compound selected from the group consisting of calcium carbonate and calcium hydroxide in the solid state in an amount of 0.5 to 20 g/kg, preferably to such an extent that the pH of the raw material juice is not returned completely to keep a preservation stability and a taste like the original raw material juice, and if necessary adding vitamin C, citric acid, malic acid, lactic acid, and the like.
• kidney failure can take 0.5 to 1.5 g a day of calcium carbonate.
• the low potassium juice provided by the present invention may, if necessary, be blended, within the range where no adverse effect to the function of kidney is observed, with various vitamins, carbohydrates, dyestuffs , flavors to impart variation in taste.
• the juice can be provided as it is as a beverage.
• it may be subjected to preparing into powder or agglomerates in addition to the steps of concentration, drying, and agglomeration.
• the product in the form of powder or agglomerates can be taken as it is or returned to a liquid state by addition of water, or added to other foods.
• the present invention will be described in detail by means of examples. However, the present invention is not limited thereto.
• the cation exchange resin used was commercially available cation exchange resin, Dowex 50W-X4 or SKIB (MITSUBISHI DIA ION Co., LTD.) preliminarily adjusted by the following procedures .
• purified water was added to 500 g of the cation exchange resin and the mixture was stirred to sufficiently wash the resin.
• To the drained resin was added 500 L of ethanol and the mixture was stirred for 30 minutes. Then, ethanol was removed by filtration . After the washing operation with ethanol was repeated 3 times, ethanol was changed to purified water to conduct washing.
• To the water-washed resin was added 500 mL of 1M sodium hydroxide solution and the mixture was stirred for 30 minutes. Thereafter, the resin was recovered by filtration. After the operation of the treatment with sodium hydroxide solution was repeated 5 times, the resin was washed with water, until the washing became neutral.
• the washed resin was packed in a column, through which was passed 2,500 mL of 3 M hydrochloric acid solution and further the column was washed with water until the washing became neutral.
• the amounts of ethanol, purified water, 1M sodium hydroxide solution, and washing, etc. may be selected appropriately along with an increase or decrease of the amount of cation exchange resin used in accordance with the amount of the original raw material juice .
• the dried H + form cation exchange resin in the amount shown in Table 1 was added in 1,000 mL of each of commercially available 100% orange juice, 100% apple juice, 100% grape fruit juice, and 100% grape juice as a raw material juice and the mixture was stirred for 30 minutes to adsorb potassium. Thereafter, calcium carbonate in the solid state in the amount shown in Table 1 was added to each juice after filtration. Further, to each juice was further added vitamin C such that its concentration was equivalent to that of the juice before the treatment as measured by a titration method. The mixture was stirred to dissolve the additives thereby producing low potassium juice, final product.
• the concentration of potassium in juice was measured by using Automated Electrolyte Analyzer EA05 (A and T) and the pH of juice was measured by using commercially available pH meter before and after the treatment with the cation exchange resin without the addition of vitamin C. The results are shown in Table 1.
• the prepared juice used as raw materials were passed through a cylindrical column of 2 m in height and 55 cm in diameter packed with 303 kg of dry H type cation exchange resin SKIB (Mitsubishi Dia Ion) from an upper part thereof over 1 hour, and then solid calcium carbonate were added as they were in the amount shown in Table 4 to produce low potassium juice, final products.
• SKIB dry H type cation exchange resin
• organoleptic tests were carried out before and after addition of calcium carbonate. The tests were carried out by a panel of specialists (20 persons) who had excellent taste discrimination ability. Hedonic scores were as follows.
• Example 5 For comparison, in the same manner as in Example 5, dextrin was added to the raw material apple juice obtained in the same manner as in Example 5 without conducting any ion exchange resin treatment and mixed. The mixture was charged in a tray made of stainless steel to a thickness of 1 cm. The tray was subjected to quick freezing treatment at -25°C for 8 hours and then to ordinary freeze-drying at 26.7 Pa to obtain ordinary powdered juice. Test 3
• Example 5 The low potassium powdered juice obtained in Example 5 and the powdered juice obtained in Comparative Example 1 were each reconstituted to natural juice concentration corresponding to 100% and taste tests were conducted by a panel of 20 panelists by alternative selection ratio in paired comparison test at a significance level of 5%. As a result, those who preferred the low potassium powdered juice were 40% and those who preferred ordinary powdered juice were 60% so that the results of test indicated no significant difference.
• a gelling agent mixture consisting of 31.5% by weight of agar, 5% by weight of xanthan gum, 5% by weight of locust bean gum, and 58.5% by weight of glucose and a thickener mixture consisting of 40% by weight of xanthan gum, 40% by weight of locust bean gum, and 20% by weight of glucose were prepared. Then, 514.5 g of stock water was added to 99 g of sugar, 8 g of the gelling agent mixture , and 0.4 g of the thickener mixture and the mixture was well mixed and dispersed and then dissolved at 90°C and mixed to prepare a sugar solution.
• Citric acid (1.5 g) was added to 376 g of ordinary mixed juice obtained by a method similar to that described in Example 6 without performing any ion exchange treatment with ion exchange resin in order to make the pH equivalent to that of the product in Example 6. Further, 1.6 g of a flavoring was added and the same amount of the sugar solution as in Example 6 was added, followed by heating at 60°C. Thereafter, 80 g aliquots of the mixture were filled in plastic containers and the openings were sealed with an appropriate wrapping material and subsequently pasteurized by a conventional method to obtain ordinary jelly. Test 4
• the amount of potassium in 100 g of the low potassium mixed juice containing jelly obtained in Example 6 was measured by the method described in Example 3 and the result of 6.46 mg was obtained. On the other hand, the amount of potassium in 100 g of ordinary jelly containing the ordinary mixed juice obtained in Comparative Example 2 was 132.09 mg.
• Example 7 the low potassium mixed juice containing jelly obtained in Example 6 and the ordinary jelly composed of ordinary mixed juice obtained in Comparative Example 2 were subjected to taste tests by a panel of 20 panelists by alternative selection ratio in a paired comparison test at a significance level of 5%. As a result, those who preferred the low potassium mixed juice containing jelly were 45% and those who preferred the ordinary jelly composed of ordinary mixed juice were 55% so that the results of test indicated no significant difference.
• a gelling agent mixture consisting of 31.5% by weight of agar, 5% by weight of xanthan gum, 5% by weight of locust bean gum, and 58.5% by weight of glucose and a thickener mixture consisting of 40% by weight of xanthan gum, 40% by weight of locust bean gum, and 20% by weight of glucose were prepared.
• a flavoring (1.0 g) was added to 375 g of ordinary apple juice obtained by a method similar to that described in Example 7 except that treatment with ion exchange resin was not performed and the same amount as in Example 7 of the sugar solution prepared in the same manner as in Example 7 was added, followed by heating at 92°C. Then, 150 g aliquots were hot filled and sealed in soft containers each equipped with a mouthpiece having a cap to obtain jelly. The pH of the product was also 3.8. Test 5
• the amount of potassium in 100 g of the low potassium apple juice containing jelly obtained in Example 7 was measured by the method described in Example 3 and the result of 5.08 mg was obtained .
• the amount of potassium in 100 g of ordinary jelly composed of the ordinary apple juice obtained in Comparative Example 3 was 57.84 mg .
• Example 7 the low potassium apple juice containing jelly obtained in Example 7 and the ordinary jelly composed of ordinary apple juice obtained in Comparative Example 3 were subjected to taste tests by a panel of 20 panelists by alternative selection ratio at a significance level of 5%.
• those who preferred the low potassium apple juice containing jelly were 50% and those who preferred the ordinary jelly composed of ordinary apple juice were 50% so that the results of test indicated no significant difference.
• the low potassium apple juice obtained in Example 5 was concentrated to Bx 13.3 by a vacuum concentrator . 0.035% by weight of solid calcium carbonate was added to the juice.
• sucrose and high maltose corn syrup and water as much as one-third of sucrose were mixed and heated to 160°C and then cooled to 150°C. Then, the flavoring and the solid calcium carbonate containing juice obtained as above were added thereto and the mixture was mixed before it was molded to obtain candy .
• the potassium content of the candy was measured by the method described in Example 3 to be 0.002 mg% . Measurement of the calcium content using the analyzer in Example 3 resulted in 1.143 mg% . Comparative Example 4
• Example 5 The raw material apple juice in Example 5 which was not subjected to the treatment with ion exchange resin was concentrated to Bx 13.3 by a vacuum concentrator. Using the concentrated apple juice of Bx 13.3, ordinary candy was obtained in the same manner as in Example 8 without adding any calcium carbonate.
• the potassium content of the candy measured by the method described in Example 3 was 4.505 mg% . Further, the calcium content measured using the analyzer in Example 3 was 0.075 mg% . Test 6
• Example 9 The candy obtained in Example 8 and ordinary candy composed of ordinary apple juice obtained in Comparative Example 4 were subjected to taste tests by a panel of 20 panelists by alternative selection ratio in paired comparison test at a significance level of 5%. As a result, those who preferred the candy of Example 8 were 45% and those who preferred the ordinary candy were 55% so that the results of test indicated no significant difference.
• Example 9 Example 9
• Example 10 The potassium content of the candy measured by the method described in Example 3 was 0.15 mg% . Further, the calcium content measured using the analyzer in Example 3 was 12 mg% .
• Example 10 The potassium content of the candy measured by the method described in Example 3 was 0.15 mg% . Further, the calcium content measured using the analyzer in Example 3 was 12 mg% .
• the calcium carbonate containing low potassium apple juice obtained in Example 5 was concentrated to Bx 14.4 by a vacuum concentrator.
• a formulation of 77.040% by weight of the juice 28.240% by weight of sucrose, 5.780% by weight of powdered sorbitol, 49.906% by weight of acid converted glucose syrup (containing 25% by weight of water), 6.437% by weight of gelatin, 1.134% by weight of citric acid, 0.341% by weight of malic acid, 0.306% by weight of dyestuff , 0.144% by weight of a flavoring, sucrose, sorbitol, glucose syrup, and water as much as one-third of sucrose were mixed and heated to 125°C to obtain a boiled sugar solution.
• gelatin was swollen with 1.5 fold volume of water. Then, the concentrated calcium carbonate containing low potassium apple juice, the boiled sugar solution, and the swollen gelatin were mixed. Finally, citric acid, malic acid, dyestuff, and a flavoring were mixed to obtain a gummy base of Bx79.
• Example 5 The potassium content of the product measured by the method described in Example 3 was 0.8 mg% and the calcium content measured using the analyzer in Example 3 was 6.3 mg% . Comparative Example 5
• the potassium content of the product measured by the method described in Example 3 was 8.65 mg% . Further, the calcium content measured using the analyzer in Example 3 was 3.3 mg% . Test 7
• Example 10 The gummy obtained in Example 10 and ordinary gummy obtained in Comparative Example 5 were subjected to taste tests by a panel of 20 panelists by alternative selection ratio in paired comparison test at a significance level of 5% . As a result , those who preferred the gummy of Example 10 were 40% and those who preferred the ordinary gummy were 60% so that the results of test indicated no significant difference .
• the low potassium juice of the present invention has improved taste by addition of calcium carbonate or calcium hydroxide in the solid state.
• the powdered juice, jelly, candy, gummy, etc. produced by use of the low potassium juice have equivalent tastes to that of ordinary food.
• the low potassium juice provided by the present invention are suitable for patients suffering from a decrease in kidney function, such as kidney failure, who are subjected to restriction on the uptake of potassium. Further, the low potassium juice of the present invention and food containing it can be provided for the prevention of hyperphosphatemia in patients suffering from kidney failure.

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• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
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• Non-Alcoholic Beverages (AREA)
• Confectionery (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Jellies, Jams, And Syrups (AREA)

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