초록 ▼

The method for preparing these beverages and concentrates involves forming a premix solution containing highly soluble calcium citrate and malate species which is then combined with concentrated fruit juice, plus other fruit juice materials. This method provides beverages and concentrates which cont

The method for preparing these beverages and concentrates involves forming a premix solution containing highly soluble calcium citrate and malate species which is then combined with concentrated fruit juice, plus other fruit juice materials. This method provides beverages and concentrates which contain substantial levels of solubilized calcium without generating cooked/browned off-flavors and without including undesirable species such as chloride ions.

대표청구항 ▼

A method for preparing a calcium-supplemented fruit juice product which comprises the steps of: (a) forming an at least meta-stable aqueous premix solution of solubilized calcium comprising: (i) from about 0.05 to about 0.26% by finished, single-strength fruit juice product weight, solubilized calci

A method for preparing a calcium-supplemented fruit juice product which comprises the steps of: (a) forming an at least meta-stable aqueous premix solution of solubilized calcium comprising: (i) from about 0.05 to about 0.26% by finished, single-strength fruit juice product weight, solubilized calcium, wherein the source of said solubilized calcium is selected from the group consisting of calcium carbonate, calcium oxide and calcium hydroxide; (ii) from about 0.4 to about 4.0% by finished, single-strength fruit juice product weight, of an acid component consisting essentially of citric acid and malic acid in a weight ratio of from about 5:95 to about 90:10; and (iii) water; and (b) combining said premix solution of solubilized calcium with fruit juice material comprising concentrated fruit juice having a sugar content from about 20°to 80°Brix, to provide a finished, single-strength, calcium supplemented fruit juice product having: (1) at least about 45% fruit juice; and (2) a sugar content of from about 2°to about 16°Brix.