GB594347A - Fruit concentrates and method of making the same - Google Patents

Abstract

A water-soluble fruit concentrate is prepared by adding a water-soluble salt of carboxymethylcellulose, e.g., sodium, potassium or ammonium carboxymethylcellulose, to a fruit juice or fruit pulp before, during or after partially dehydrating the juice or pulp and thereafter further dehydrating the mixture. Juices or pulps of tomato, pineapple, apple, cranberry, lemon, orange, grapefruit and banana are referred to. The final dehydration may be to dryness or a paste and may be effected by, e.g., drum, shelf or spray drying. According to an example a tomato soup base is made by adding to raw or canned tomato juice 0.33-1 per cent. of sodium carboxymethylcellulose on the weight of the juice, removing 80 per cent. of the water in a vacuum of 28 in. mercury, drying the still fluid mass on a drum drier, preferably under vacuum, and cooling and pulverizing the product, the sodium carboxymethylcellulose being introduced at any time before the final dehydration. The Specification as open to inspection under Sect. 91 describes also the preparation of concentrates from infusions or extracts of medicinal and beverage plants, exemplified by coffee and tea. According to an example a strong extract is made from 1 lb. of finely-ground roasted coffee, 25g. of sodium carboxy methyl cellulose is added, 80 per cent. of the water is removed in a vacuum of 29 in. mercury and the final drying is carried out on a drum drier or by spraying. This subject-matter does not appear in the Specification as accepted.