Process to make juice products with improved flavor
June 7, 2009. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3617550 Process for treatment of anthocyane extracts Ultrafiltration and reverse osmosis tubular membrane module Method of preparing natural beverages having a low alcohol level, using ultrafiltration techniques Method of producing sterile and concentrated juices with improved flavor and reduced acid Clarification of wine by crossflow filtration Cranberry color extraction Method of performing osmetic distillation Pressure-dependent anisotropic-transport membrane system Patent #: 4828705 InventorsAssigneeApplicationNo. 362546 filed on 06/07/1989US Classes:426/330.5, Fruit and vegetable juice426/425, Extraction utilizing liquid as extracting medium426/599Fruit and vegetable juiceExaminersPrimary: Paden, CarolynForeign Patent References
International ClassA23L 002/02AbstractA membrane process for producing a juice product with improved quality comprising feeding a single strength juice to a plurality of microfiltration/ultrafiltration stages wherein the first stage is a microfilter having a membrane pore size smaller than the spoilage microorganisms but substantially larger than the flavor and aroma molecules and wherein subsequent stages are ultrafilters having membranes of decreasing pore size.Other References
Field of SearchFruit and vegetable juiceFruit and vegetable juice Citrus derived Of fruit or fruit material Treatment of liquid with nongaseous material other than water per se Extraction utilizing liquid as extracting medium Filtering through membrane (e.g., ultrafiltration) Hyperfiltration (e.g., reverse osmosis, etc.) Plural separating Utilizing plural diverse membranes Plural cylindrical membranes all connected for parallel flow Removing specified material | |
