Cooked comestible base containing citrus juice vesicles and method of preparation


Ontology type: sgo:Patent     


Patent Info

DATE

1980-11-04T00:00

AUTHORS

Jon R. Blake

ABSTRACT

Disclosed are food products in the form of a comestible base which contain major amounts of citrus juice residual juice vesicle solids. The comestible bases are formed by first preparing an uncooked blend comprising (1) 25% to 65% citrus juice vesicles having a moisture content between 89% to 96% by weight of the vesicles, (2) 7% to 45% by weight of a nutritive carbohydrate sweetening agent, (3) sufficient edible non-volatile organic acid to provide the blend with a pH between 2.5 to 5.5, (4) 1% to 5% of an ungelatinized starch, and, (5) 8% to 60% added water. The blend prepared by mixing these essential ingredients is cooked at a temperature of between 180° F. and 280° F. to form the present comestible bases. The cooking step results in the comestible base having a moisture content reduced to 30% to 60% and an increased viscosity of up to 7,000 to 10,000 cp. at 190° F. Consistency of the comestible base is alternatively expressed in Bostwick consistometer values of between 7.5 and 9.5 cm. at 190° F. More... »

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