GB389500A - Suspensions and methods of producing same - Google Patents

Abstract

Stable suspensions of insoluble solids are obtained by distributing throughout a liquid discrete and discontinuously associated particles of gel, such particles maintaining the solids in suspension. Liquids such as fruit juices may be treated in this way to secure uniform distribution of the solid particles from the fruit. Gels may be made from agar, gelatine or pectin, and may be rendered more elastic by addition of sugar or glycerol. The gel may be made separately and then dispersed in the juice; or the gel-forming substance may be added, with agitation, to the liquid which contains substances causing gel formation. Or an agar solution heated to 40-45 DEG C. may be added to a fruit juice mixture at 20 DEG C. with rapid agitation. Specification 284,278, [Class 14 (ii), Beverages &c.], is referred to.ALSO:Stable suspensions of substantially insoluble solids in liquid media are obtained by distributing throughout the medium discrete and discontinuously associated particles of gel, such gel particles being adapted to maintain the solids in suspension in the liquid. Liquids containing plant juices and plant solids such as citrus fruit juices, berry juices, and tomato juice may be prepared in this way, the solids being evenly distributed throughout the juice. Gels may be made from agar, gelatin, and pectin. Sugar or glycerol may be added to give greater elasticity. The gel is made mixed with the fruit juce &c. and then mechanically dispersed. If necessary the juice is then deaerated. Alternatively, the gel forming substance may be added to the liquid medium containing insoluble solids, in the presence of constituents adapted to form a gel from the gel-forming substance and the liquid agitated so as to distribute the gel thus formed throughout the liquid. In an example, pectin, sugar, citric acid crystals, and hot water are made into a jelly which is added to lemon juice containing considerable amounts of lemon pulp, concentrated lemon juice, sugar, and water. A grapefruit or orange syrup may be made in the same way. In another example a gel base is made with water, crystalline citric acid, sugar and pectin and mixed with fresh orange juice, citric acid crystals, sugar and water. A tomato juice is made by dissolving agar in a heated portion of the juice, cooling and setting to a tender gel which is broken up and dispersed in the tomato juice. An agar solution at about 40-45 DEG C. is added to a mixture containing sugar, acid, and juice at 20 DEG C., with rapid agitation until the gel formed is broken up and distributed throughout the medium. Specification 284,278, [Class 14 (ii), Beverages &c.], is referred to.