GB415868A - Improvements in or relating to the preparation of stable fruit juice and fruit syrup suspensions - Google Patents

Abstract

The Specification as open to inspection under Sect. 91 refers to the stabilization of aqueous suspensions in general by the use of pectin, sugar, and acid in such proportions that no gelling occurs and the liquid phase contains micelle threads, and describes the preparation of a polishing composition containing chalk whiting or calcined magnesia, water, pectin, commercial cane sugar, glucose, starch syrup sorbite, or l vulose, and inorganic acid. Suitable proportions referred to are pectin 0,1--0,7 per cent, sugar 50 per cent, acid 3 per cent of the preparation, or pectin 1--2 per cent, sugar 40 per cent, acid 0,2 per cent. This subject-matter does not appear in the Specification as accepted.ALSO:Solid particles in fruit juice or syrup preparations are held in stable suspension by the use of pectin sugar and acid in such proportions that gelling does not occur and that the liquid phase contains micelle threads. Suitable proportions are:-pectin 0,1-0,7 per cent, sugar 50 per cent, acid 3 per cent of the suspension; or pectin 1-2 per cent, sugar 40 per cent, acid 0,2 per cent. The invention is applicable among others to lemon, orange, currant and raspberry preparations, and the sugar employed may be cane sugar, starch syrup, glucose, l vulose, milk sugar, or sorbite. Examples:-(1) 0,5 per cent of a commercial dry pectin, or 5 per cent of a 10 per cent pectin extract, are added to fruit juice, and the sugar and acid content then made up to 45 per cent and 0,3 per cent respectively; (2) a lemon or orange syrup of 60 per cent sugar content is made by adding 1 per cent of an 8-10 per cent pectin extract to the syrup, or to the sugar used therefor, in the cold with constant stirring, and making up the acid content to 0,3 per cent, the preparation thickens on standing and is again thoroughly stirred. The Specification as open to inspection under Sect. 91 describes the invention as applicable to the stabilization of suspensions in general and includes the following examples:-(a) "liquid powder," i.e. powder prepared from rice starch or other liquefied starch is suspended in an aqueous medium containing 0,5-0,6 per cent of pectin, 35-40 per cent of sugar and 0,3 per cent of acid; the product is a "skin food"; (b) similar suspensions of chalk, whiting, or calcined magnesia, prepared with commercial sugar and inorganic acid, may be employed as polishing materials. This subject-matter does not appear in the Specification as accepted.