CA1191045A - Method for producing dried citrus pulp - Google Patents
Method for producing dried citrus pulpInfo
- Publication number
- CA1191045A CA1191045A CA000430381A CA430381A CA1191045A CA 1191045 A CA1191045 A CA 1191045A CA 000430381 A CA000430381 A CA 000430381A CA 430381 A CA430381 A CA 430381A CA 1191045 A CA1191045 A CA 1191045A
- Authority
- CA
- Canada
- Prior art keywords
- pulp
- dried
- water
- freeze
- citrus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Paper (AREA)
Abstract
METHOD FOR PRODUCING DRIED CITRUS PULP ABSTRACT Fresh citrus pulp is water washed and/or com-bined with an inorganic basic material such as cal-cium oxide in order to raise the pH of the pulp mater-ial to about 4.0 or above. The pH-adjusted pulp is then frozen and freeze-dried resulting in a dry pulp material which has good wetting and disperson charac-teristics and a natural appearance in aqueous medium.
Description
~:19~ 44S
DESCRIPTION
METHOD FOR PRODUCING DRIED CITRUS PULP
Technical Field 05 It has long ~een recognized that the pulp con-tent of natural citrus beverages such as orange juice, is an important contributor to the appearance and mouthfeel of the beverage. The art has long sought a dried pulp-like component which could be added to citrus-flavored beveragesr such as those pepared for powdered soft drink mixes, to provide an appearance and mouthfeel which closely resembles that of fresh natural pulp.
Background of the Invention There is an ample supply of citrus pulp, especi-ally orange and lemon pulp, and there have been prior processes disclosed for producing dehydrated cellu-lar citrus material, such as in U.S. Patent 3,365,310 to Webster, the use of dried natural citrus pulp as an additive to a powdered foodstuff, designed to be reconstituted in water, has not proven satisfactory.
It has been found that the dried natural pulp of the prior art does not satisfactorily reconstitute when placed in water and does not provide, ~hen used in a citrus-flavored beverage, a pulp that is acceptable as regards appearance and mouthfeel. These dried pulps have also been found to be excessively friable (345 and also tend to clump and sink when dispersed in water. It has further been found that even freeze drying of untreated pulp does not result in dried material which is suitable for use in powdered 05 beverage mixes as the layer of pulp material collapses during the freeze drying cycle.
In light of the problems with dried natural citrus pulp there have been attempts to produce syn-thetic pulp material; however, most of these mater-lo ials have proven to have an excessively mushy orslimy consistency which detracts from their accept-ability. Further, most of the synthetic pulp pre-viously produced was not capable of being produced in a dry particulate form which is capable of rapid hydration. U.S. Patent 3,446,625 to Belthen disclo-ses the production of a synthetic pulp which claims to overcome the problems of the prior art. Accord-ing to one embodiment of this patent, a synthetic pulp product is produced by co-precipitating a water soluble gum (e.g. sodium alginate) insolubilized by calcium and/ or potassium cations and a cold-water insoluble or cold-water soluble gum (e.g. locust bean gum).- However, for purposes of product labeling and to satisfy the desire of many consumers to consume natural products as well as to avoid the processing and/or cost involved with the production of a syn-thetic pulp, it would be desirable to obtain a highly functional dried citrus pulp using natural citrus pulp as the starting material.
Summary of the Invention The present invention is directed to a method for freeze drying citrus pulp to yeild a dry pulp which is readily rehydratable, quickly becomes trans-parent in solution, has a desirably low density and o~
is both less hygroscopic and more readily ground thanconventional freeze dried pulp. According to the present invention, commercially-available wet citrus pulp having a solids concentration of from about 4%
05 by weight to about 12% by weight, typically about 10% by weight and a pH of from about 2.5 to 3.7 (typically 2.7 for lime and lemon, 3.6 for grape-fruit and 3.7 for orange) is processed so that the pH of -the pulp is increased to at least about 4.0 lo and the then pulp is frozen, and freeze dried to a moisture content of less than 10% by weight, prefer-ably less than 5%. The dried pulp may then be com-minuted to a desired particle size such as by grind-ing and/or screening. The pH of the pulp may be adjusted by means of a washing step and/or via the addition of an edible, water-soluble, inorganic base which contains a monovalent or divalent cation.
As used in this invention the starting citrus pulp material may be either fresh pulp or frozen and thawed pulp which has been removed from a citrus juice by means such as centrifugation or filtration. The pulp material will contain about 10% solids, which solids consist of about 4~% pulp solids and about 60% juice solids (e.g. citric acid, sugars etc~.
The pulp used in this invention is a by-product of commercial citrus juice manufacturing and has been principally used as an animal feed component. The pulp which has been referred to by a variety of terms including "juice vesicles," "juice sacs," or "finisher pulp" is the material removed from the juice via screening subsequent to the removal of larger mater-ials such as peel and seeds. The pulp essentially consists of the membranes forming the juice sacs and is the material which floats on the surface of freshly-squeezed citrus juices. During juicing operations, juice sacs rupture and release their juice and incommercial operations these sacs are removed (via screening~ as a pulp prior to concentrating the juice.
According to one embodiment of this invention, 05 the pH of the citrus pulp material is elevated to 4.0 or above by means of an extensive water washing.
Water washing will remove from the pulp the citric acid and sugars which are present. Washing may be conducted in either a continuous or batch manner using a total of at least 3 volumes of wash water per volume of pulp. As will be appreciated by those skilled in the art, the amount of washing will de-pend on the efficiency of the washing technique em-ployed. It has been found that for low pH pulp such as lemon and lime pulp, a slurry wash with at least seven volumes of water will be preferred; whereas for grapefruit and orange pulp a slurry wash with five volumes of water will be satisfactory. Alter-natively, the pH of the pulp may be elevated by ad-dition of one or more monovalent or divalent metalcations. Any edible potassium, sodium or calcium basic compound may be employed; however, it is pre-ferred that a metal oxide, hydroxide, or carbonate be employed to avoid the formation of undesirable salts. The preferred metal ion for use in this in-vention is calcium.
It would, of course, be possible, and is often desirable, especially with lemon and lime pulp, to combine an initial washing step with the subsequent addition of an inorganic base. Typically, washing could be employed to elevate the p~ of lemon or lime pulp to at or below about 3.0 and then further rais-ing the pH to about ~.0 or above by addition of the inorganic base. Four or less volumes of wash water will normally be used to effect the initial pH change.
o'~
Pot3ssium or calcium oxide or hydroxide will prefer-ably be used to raise the pH of the pulp above 4Ø
Pulp obtained in this manner has been found to be less friable than pulp obtained from a process where-05 in the pH adjustment is solely by means of addedinorganic base. Strength of the dried pulp particles can be of concern when the particles must be mixed with other dry ingredients.
It has also been found that when no washing is employed, it is preferahle to use a combination of a monovalent and divalent cation to raise the p~ of the pulp above 4Ø The use of calcium oxide alone has resulted in a freeze-dried pulp that, while highly acceptable, is more fragile at low moistures (below 5%) than a pulp obtained using both calcium oxide and potassium hydroxide.
It has been found that the pH of the pulp should not be raised above about 5.5 if a white color is desired in the dry pulp product. At pH's above 5.5, the dried pulp will tend to posses a darkened, some-what brownish color. While a darkened color may be acceptable, or even preferred for producing or simu-lating a dried orange pulp, usually a white color will be desirable for dried lemon, lime or grapefruit pulp.
It may be desirable to add a small amount of a gum, such as gum arabic or hydroxypropyl cellulose, to the pulp material prior to the drying step for the purpose of improving the wetting characteristics of the dried pulp. Amounts of gum from about 0.1 to ~% by weight of wet pulp are contemplated.
Low DE (less than 20) dextrins can be added to the pulp material prior to drying in order to obtain a desired bulk density in the dried pulp material.
Dextrins in the amount of from 0.5 to 20% by weight of the wet pulp are contemplated, with levels of 1 to 5% being preferred.
Freeze drying is an essential step of the pro-cess of this invention. Drum drying, foam mat dry-05 ing and the like do not produce pulp having the de-sired color, shape, wetability and strength. Accord-ing to this invention, freeze drying should be ac-complished by first chilling the treated pulp to a temperature below about -20C, preferably below about -30~C. During freeze drying the pulp should be keptunder sufficient vacuum to preclude any melt-back.
The wet pulp, or preferably an aqueous mix or dis-persion of the wet pulp, will typically be put into a shallow tray for freeze drying. The dry material, whiGh will appear as a straw-like mat, will be broken-up, ground or otherwise comminuted into flake-like particles which may be blended with a powdered drink mi~.
The freeze dried pulp particles produced in accor-dance with this invention have low hygroscopicityand a natural appearance. The particles readily disperse on the surface of an aqueous medium in a manner similar to the pulp material contained in fresh squeezed citrus juice; this contrasts to pre-sent commercially-available dried pulp which tend to form clumps of particles which sink in an aqueous fluid. The pulp particles of this invention hydrate uniformly and turn translucent such that the part-icles are percieved as possessing the color of the solution on which they are dispersed. The dried particles are of low-density and, as such, will typically be employed in a beverage at a level of from .02 to 1.0, preferably .03 to 0.~ grams per quart. Due to the presence of ]uice solids on unwashed pulp, it should be recognized that the weight of unwashed pulp needed to achieve a particular appearance will be greater than the weight of washed pulp needed to achieve the same appearance. In the production of powdered soft drink mixes, the pulp 05 would normally be present at a level of about .2-8%
for sugar sweetened mixes and about 2-20% for mixes sweetened with an intensive sweetener such as aspar-tame or saccharin.
Best Mode For Carrying Out the Invention Example 1 Frozen lemon pulp (200 g), was thawed and com-bined with 1.5g of calcium oxide (dispersed in 50 ml f water) by mixing for five minutes. The resulting pH was 5.5. One-gram of medium molecular weight hy-droxypropyl cellulose (Klucel-GF,* available from Hercules, Inc., Willmington, Delaware) dissolved in 50 ml of water was then added and mixed for 10 min-utes. Thereafter 10 grams of 15 DE dextrin dissolvedin 100 ml of water was added and mixed. The mixture was then frozen in a tray with liquid nitrogen and vacuum freeze dried at less than 250 microns, using a shelf temperature profile of -20C for 20 hours, -15C for 8 hours and up to ambient temperature over a weekend period. The resulting slab of dried pulp was readily broken up and found to rehydrate guickly with a majority of the particles becoming txansparent within 15 minutes.
Example 2 Four hundred grams of frozen, fresh lemon pulp was mixed with 4.45 grams of calcium oxide and twen-ty grams of 15DE dextrin. The pH of the resulting mix was measured as 5.25. The mixture was placed in * Trade Mark trays, frozen by liquid nitrogen and freeze dried over a 24-hour period, during which time the shelf - temperature was raised to 25C while maintaining a vacuum of 50 microns. The resulting mass of dried 05 pulp broke up very easily, and the particles rehy-drated quickly and became transparent in a few minutes.
Example 3 A 200 gram sample of frozen lemon pulp was thawed 0 and found to have a pH of 2.66. The sample was washed in 200 ml of water and filtered and then washed and filtered again in the same manner resulting in 71 grams of pulp having a pH of 2.81. The pulp was combined in sequence with 100 ml of water, 0.15 grams of calcium oxide suspended in 3 ml of water, and 28 ml of water. The resulting mixture which had a pH
of 5.5 was frozen and freeze dried as in Example 1, except that the shelf temperature was held at ambient for only 20 hrs. The resulting dried pulp was readily broken up, was very white and free flowing and went into solution easily.
Example 4 One thousand grams of frozen, fresh orange pulp is thawed and mixed with 1000 g of water (p~ measur-ed as 3.73) followed by filtering on filter paper.
The pulp mass is again mixed with 1000 g of water (the p~ at this point in the process was measured as 3.90) and then 39.7 ml of a calcium oxide suspension (2 g CaO per 50 ml of water) was added thereby rais-ing the pH to 5.5. The aqueous mixture is again filtered, placed in trays and frozen, freeze dried and broken up as in Example 1. When the dried pulp was dispersed in water it quickly had the appearance and mouthfeel of fresh pulp.
~ L~
_ 9 _ Example 5 1950 lbs ~884.5 kg~ of frozen lemon pulp was thawed and 19.03 lbs of CaO was added to raise the pH to 5Ø The mix was frozen (-20F) and freeze 05 dried (12-14 hours). The dried pulp particles ex-hibited good wetting and dispersion characteristics and its appearance in aqueous mediums closely resembled the color, shape and size of unprocessed (frozen but never dried) pulp in solution.
Example 6 Fresh lemon pulp was water washed in a batch process resulting in a pulp having a pH of 2.80.
This pulp was then frozen, stored for several days and fifty pounds (22.68 kg) of the frozen pulp was thawed and again washed with water in a batch pro-cess thereby bringing the pulp to a pH of 2.91. The washed pulp was then combined with 2.25 pounds (1.02 kg) of a dilute CaO suspension (3.85% CaO by weight~
which raised the pH of the pulp to 4Ø The pulp was then frozen at -30C, freeze-dried over an 18-22 hour period at a vacuum of less than 250 microns and then broken up. The shelf temperature profile dur-ing the freeze-drying cycle was 37.8C for three hours, with the temperature modulated down to 29.4C during the next three hours and maintained at this tempera-ture for the remainder of the cycle. The resulting pulp had a realistic natural-pulp appearance in aqueous mediums and exhibited good wetting and dispersion characteristics.
Having thus described the invention, what is claimed is:
A63e
DESCRIPTION
METHOD FOR PRODUCING DRIED CITRUS PULP
Technical Field 05 It has long ~een recognized that the pulp con-tent of natural citrus beverages such as orange juice, is an important contributor to the appearance and mouthfeel of the beverage. The art has long sought a dried pulp-like component which could be added to citrus-flavored beveragesr such as those pepared for powdered soft drink mixes, to provide an appearance and mouthfeel which closely resembles that of fresh natural pulp.
Background of the Invention There is an ample supply of citrus pulp, especi-ally orange and lemon pulp, and there have been prior processes disclosed for producing dehydrated cellu-lar citrus material, such as in U.S. Patent 3,365,310 to Webster, the use of dried natural citrus pulp as an additive to a powdered foodstuff, designed to be reconstituted in water, has not proven satisfactory.
It has been found that the dried natural pulp of the prior art does not satisfactorily reconstitute when placed in water and does not provide, ~hen used in a citrus-flavored beverage, a pulp that is acceptable as regards appearance and mouthfeel. These dried pulps have also been found to be excessively friable (345 and also tend to clump and sink when dispersed in water. It has further been found that even freeze drying of untreated pulp does not result in dried material which is suitable for use in powdered 05 beverage mixes as the layer of pulp material collapses during the freeze drying cycle.
In light of the problems with dried natural citrus pulp there have been attempts to produce syn-thetic pulp material; however, most of these mater-lo ials have proven to have an excessively mushy orslimy consistency which detracts from their accept-ability. Further, most of the synthetic pulp pre-viously produced was not capable of being produced in a dry particulate form which is capable of rapid hydration. U.S. Patent 3,446,625 to Belthen disclo-ses the production of a synthetic pulp which claims to overcome the problems of the prior art. Accord-ing to one embodiment of this patent, a synthetic pulp product is produced by co-precipitating a water soluble gum (e.g. sodium alginate) insolubilized by calcium and/ or potassium cations and a cold-water insoluble or cold-water soluble gum (e.g. locust bean gum).- However, for purposes of product labeling and to satisfy the desire of many consumers to consume natural products as well as to avoid the processing and/or cost involved with the production of a syn-thetic pulp, it would be desirable to obtain a highly functional dried citrus pulp using natural citrus pulp as the starting material.
Summary of the Invention The present invention is directed to a method for freeze drying citrus pulp to yeild a dry pulp which is readily rehydratable, quickly becomes trans-parent in solution, has a desirably low density and o~
is both less hygroscopic and more readily ground thanconventional freeze dried pulp. According to the present invention, commercially-available wet citrus pulp having a solids concentration of from about 4%
05 by weight to about 12% by weight, typically about 10% by weight and a pH of from about 2.5 to 3.7 (typically 2.7 for lime and lemon, 3.6 for grape-fruit and 3.7 for orange) is processed so that the pH of -the pulp is increased to at least about 4.0 lo and the then pulp is frozen, and freeze dried to a moisture content of less than 10% by weight, prefer-ably less than 5%. The dried pulp may then be com-minuted to a desired particle size such as by grind-ing and/or screening. The pH of the pulp may be adjusted by means of a washing step and/or via the addition of an edible, water-soluble, inorganic base which contains a monovalent or divalent cation.
As used in this invention the starting citrus pulp material may be either fresh pulp or frozen and thawed pulp which has been removed from a citrus juice by means such as centrifugation or filtration. The pulp material will contain about 10% solids, which solids consist of about 4~% pulp solids and about 60% juice solids (e.g. citric acid, sugars etc~.
The pulp used in this invention is a by-product of commercial citrus juice manufacturing and has been principally used as an animal feed component. The pulp which has been referred to by a variety of terms including "juice vesicles," "juice sacs," or "finisher pulp" is the material removed from the juice via screening subsequent to the removal of larger mater-ials such as peel and seeds. The pulp essentially consists of the membranes forming the juice sacs and is the material which floats on the surface of freshly-squeezed citrus juices. During juicing operations, juice sacs rupture and release their juice and incommercial operations these sacs are removed (via screening~ as a pulp prior to concentrating the juice.
According to one embodiment of this invention, 05 the pH of the citrus pulp material is elevated to 4.0 or above by means of an extensive water washing.
Water washing will remove from the pulp the citric acid and sugars which are present. Washing may be conducted in either a continuous or batch manner using a total of at least 3 volumes of wash water per volume of pulp. As will be appreciated by those skilled in the art, the amount of washing will de-pend on the efficiency of the washing technique em-ployed. It has been found that for low pH pulp such as lemon and lime pulp, a slurry wash with at least seven volumes of water will be preferred; whereas for grapefruit and orange pulp a slurry wash with five volumes of water will be satisfactory. Alter-natively, the pH of the pulp may be elevated by ad-dition of one or more monovalent or divalent metalcations. Any edible potassium, sodium or calcium basic compound may be employed; however, it is pre-ferred that a metal oxide, hydroxide, or carbonate be employed to avoid the formation of undesirable salts. The preferred metal ion for use in this in-vention is calcium.
It would, of course, be possible, and is often desirable, especially with lemon and lime pulp, to combine an initial washing step with the subsequent addition of an inorganic base. Typically, washing could be employed to elevate the p~ of lemon or lime pulp to at or below about 3.0 and then further rais-ing the pH to about ~.0 or above by addition of the inorganic base. Four or less volumes of wash water will normally be used to effect the initial pH change.
o'~
Pot3ssium or calcium oxide or hydroxide will prefer-ably be used to raise the pH of the pulp above 4Ø
Pulp obtained in this manner has been found to be less friable than pulp obtained from a process where-05 in the pH adjustment is solely by means of addedinorganic base. Strength of the dried pulp particles can be of concern when the particles must be mixed with other dry ingredients.
It has also been found that when no washing is employed, it is preferahle to use a combination of a monovalent and divalent cation to raise the p~ of the pulp above 4Ø The use of calcium oxide alone has resulted in a freeze-dried pulp that, while highly acceptable, is more fragile at low moistures (below 5%) than a pulp obtained using both calcium oxide and potassium hydroxide.
It has been found that the pH of the pulp should not be raised above about 5.5 if a white color is desired in the dry pulp product. At pH's above 5.5, the dried pulp will tend to posses a darkened, some-what brownish color. While a darkened color may be acceptable, or even preferred for producing or simu-lating a dried orange pulp, usually a white color will be desirable for dried lemon, lime or grapefruit pulp.
It may be desirable to add a small amount of a gum, such as gum arabic or hydroxypropyl cellulose, to the pulp material prior to the drying step for the purpose of improving the wetting characteristics of the dried pulp. Amounts of gum from about 0.1 to ~% by weight of wet pulp are contemplated.
Low DE (less than 20) dextrins can be added to the pulp material prior to drying in order to obtain a desired bulk density in the dried pulp material.
Dextrins in the amount of from 0.5 to 20% by weight of the wet pulp are contemplated, with levels of 1 to 5% being preferred.
Freeze drying is an essential step of the pro-cess of this invention. Drum drying, foam mat dry-05 ing and the like do not produce pulp having the de-sired color, shape, wetability and strength. Accord-ing to this invention, freeze drying should be ac-complished by first chilling the treated pulp to a temperature below about -20C, preferably below about -30~C. During freeze drying the pulp should be keptunder sufficient vacuum to preclude any melt-back.
The wet pulp, or preferably an aqueous mix or dis-persion of the wet pulp, will typically be put into a shallow tray for freeze drying. The dry material, whiGh will appear as a straw-like mat, will be broken-up, ground or otherwise comminuted into flake-like particles which may be blended with a powdered drink mi~.
The freeze dried pulp particles produced in accor-dance with this invention have low hygroscopicityand a natural appearance. The particles readily disperse on the surface of an aqueous medium in a manner similar to the pulp material contained in fresh squeezed citrus juice; this contrasts to pre-sent commercially-available dried pulp which tend to form clumps of particles which sink in an aqueous fluid. The pulp particles of this invention hydrate uniformly and turn translucent such that the part-icles are percieved as possessing the color of the solution on which they are dispersed. The dried particles are of low-density and, as such, will typically be employed in a beverage at a level of from .02 to 1.0, preferably .03 to 0.~ grams per quart. Due to the presence of ]uice solids on unwashed pulp, it should be recognized that the weight of unwashed pulp needed to achieve a particular appearance will be greater than the weight of washed pulp needed to achieve the same appearance. In the production of powdered soft drink mixes, the pulp 05 would normally be present at a level of about .2-8%
for sugar sweetened mixes and about 2-20% for mixes sweetened with an intensive sweetener such as aspar-tame or saccharin.
Best Mode For Carrying Out the Invention Example 1 Frozen lemon pulp (200 g), was thawed and com-bined with 1.5g of calcium oxide (dispersed in 50 ml f water) by mixing for five minutes. The resulting pH was 5.5. One-gram of medium molecular weight hy-droxypropyl cellulose (Klucel-GF,* available from Hercules, Inc., Willmington, Delaware) dissolved in 50 ml of water was then added and mixed for 10 min-utes. Thereafter 10 grams of 15 DE dextrin dissolvedin 100 ml of water was added and mixed. The mixture was then frozen in a tray with liquid nitrogen and vacuum freeze dried at less than 250 microns, using a shelf temperature profile of -20C for 20 hours, -15C for 8 hours and up to ambient temperature over a weekend period. The resulting slab of dried pulp was readily broken up and found to rehydrate guickly with a majority of the particles becoming txansparent within 15 minutes.
Example 2 Four hundred grams of frozen, fresh lemon pulp was mixed with 4.45 grams of calcium oxide and twen-ty grams of 15DE dextrin. The pH of the resulting mix was measured as 5.25. The mixture was placed in * Trade Mark trays, frozen by liquid nitrogen and freeze dried over a 24-hour period, during which time the shelf - temperature was raised to 25C while maintaining a vacuum of 50 microns. The resulting mass of dried 05 pulp broke up very easily, and the particles rehy-drated quickly and became transparent in a few minutes.
Example 3 A 200 gram sample of frozen lemon pulp was thawed 0 and found to have a pH of 2.66. The sample was washed in 200 ml of water and filtered and then washed and filtered again in the same manner resulting in 71 grams of pulp having a pH of 2.81. The pulp was combined in sequence with 100 ml of water, 0.15 grams of calcium oxide suspended in 3 ml of water, and 28 ml of water. The resulting mixture which had a pH
of 5.5 was frozen and freeze dried as in Example 1, except that the shelf temperature was held at ambient for only 20 hrs. The resulting dried pulp was readily broken up, was very white and free flowing and went into solution easily.
Example 4 One thousand grams of frozen, fresh orange pulp is thawed and mixed with 1000 g of water (p~ measur-ed as 3.73) followed by filtering on filter paper.
The pulp mass is again mixed with 1000 g of water (the p~ at this point in the process was measured as 3.90) and then 39.7 ml of a calcium oxide suspension (2 g CaO per 50 ml of water) was added thereby rais-ing the pH to 5.5. The aqueous mixture is again filtered, placed in trays and frozen, freeze dried and broken up as in Example 1. When the dried pulp was dispersed in water it quickly had the appearance and mouthfeel of fresh pulp.
~ L~
_ 9 _ Example 5 1950 lbs ~884.5 kg~ of frozen lemon pulp was thawed and 19.03 lbs of CaO was added to raise the pH to 5Ø The mix was frozen (-20F) and freeze 05 dried (12-14 hours). The dried pulp particles ex-hibited good wetting and dispersion characteristics and its appearance in aqueous mediums closely resembled the color, shape and size of unprocessed (frozen but never dried) pulp in solution.
Example 6 Fresh lemon pulp was water washed in a batch process resulting in a pulp having a pH of 2.80.
This pulp was then frozen, stored for several days and fifty pounds (22.68 kg) of the frozen pulp was thawed and again washed with water in a batch pro-cess thereby bringing the pulp to a pH of 2.91. The washed pulp was then combined with 2.25 pounds (1.02 kg) of a dilute CaO suspension (3.85% CaO by weight~
which raised the pH of the pulp to 4Ø The pulp was then frozen at -30C, freeze-dried over an 18-22 hour period at a vacuum of less than 250 microns and then broken up. The shelf temperature profile dur-ing the freeze-drying cycle was 37.8C for three hours, with the temperature modulated down to 29.4C during the next three hours and maintained at this tempera-ture for the remainder of the cycle. The resulting pulp had a realistic natural-pulp appearance in aqueous mediums and exhibited good wetting and dispersion characteristics.
Having thus described the invention, what is claimed is:
A63e
Claims (8)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method for preparing a dry citrus pulp mat-erial comprising the step of raising the pH of the wet pulp material to a pH of at least 4.0, said pH being increased by the addition of a water-soluble, edible, inorganic basic mat-erial and thereafter freeze drying the pH-adjusted pulp and comminuting the freeze dried pulp.
2. The method of claim 1, wherein a gum in the amount of 0.1 to 4% by weight of the wet pulp is added to the pulp prior to drying.
3. The method of claim 1 or 2 wherein a dextrin, having a D.E. of less than 20, in the amount of 0.5 to 20%
by weight of the wet pulp is added to the pulp prior to dry-ing.
by weight of the wet pulp is added to the pulp prior to dry-ing.
4. The method of claim 1 wherein the basic mat-erial contains monovalent or divalent metal ions.
5. The method of claim 1 wherein the pH is in-creased by washing the pulp with water and thereafter adding a water soluble, edible inorganic basic material.
6. The method according to claim 1, 2, or 5 where-in the pulp is dried to below 10% moisture.
7. The freeze dried pulp produced in accordance with the method of claim 1.
8. A powdered beverage mix containing the pulp of claim 7 in an amount which will effect a pulp level in a reconstituted beverage of from 0.02 to 1.0 grams per quart.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US391,783 | 1982-06-24 | ||
| US06/391,783 US4477481A (en) | 1982-06-24 | 1982-06-24 | Method for producing dried citrus pulp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1191045A true CA1191045A (en) | 1985-07-30 |
Family
ID=23547932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000430381A Expired CA1191045A (en) | 1982-06-24 | 1983-06-14 | Method for producing dried citrus pulp |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US4477481A (en) |
| EP (1) | EP0098120B1 (en) |
| AT (1) | ATE15754T1 (en) |
| CA (1) | CA1191045A (en) |
| DE (1) | DE3360885D1 (en) |
| DK (1) | DK290283A (en) |
| ES (1) | ES523547A0 (en) |
Families Citing this family (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4690827A (en) * | 1985-07-31 | 1987-09-01 | The Procter & Gamble Company | Fruit juice containing diet beverage |
| US4877627A (en) * | 1986-08-19 | 1989-10-31 | Nutrilite Products, Inc. | Balanced fiber composition |
| US4830870A (en) * | 1986-11-09 | 1989-05-16 | General Foods Corporation | Method for increasing stability of liquid beverage concentrate |
| US5225221A (en) * | 1987-12-28 | 1993-07-06 | The Procter & Gamble Company | Preparation of calcium-supplemented beverages by dispersing calcium hydroxide in pasteurized juice stream |
| EP0323667B1 (en) * | 1987-12-28 | 1993-09-15 | The Procter & Gamble Company | Preparation of calcium-supplemented fruit juice beverages by dispersing calcium hydroxide slurry in pasteurized juice stream |
| US5073397A (en) * | 1990-07-12 | 1991-12-17 | Procter & Gamble Company | Method for preparation of ultrafine citrus fiber and derivative fiber-enriched citrus beverages |
| US5298275A (en) * | 1990-11-06 | 1994-03-29 | Amaranathan Balasingham | Juice processing methods |
| NZ235972A (en) * | 1990-11-06 | 1995-04-27 | Amaranathan Balasingham | Fruit product by soft pulping after skin removal |
| US5500241A (en) * | 1991-11-06 | 1996-03-19 | Balasingham; Amaranathan | Kiwifruit juice product |
| NL9201029A (en) * | 1992-06-11 | 1994-01-03 | Holland Sweetener Co | METHOD FOR EDITING ASPARTAME |
| US5587178A (en) * | 1992-06-11 | 1996-12-24 | Holland Sweetner Company V.O.F. | Process for the treatment of aspartame |
| JP3811991B2 (en) * | 1996-05-21 | 2006-08-23 | 株式会社デンソー | Oxygen sensor element manufacturing method and oxygen sensor element |
| US5993853A (en) * | 1998-06-22 | 1999-11-30 | Manning; Bethany M. | Dietary supplement |
| US6544577B1 (en) | 1998-12-10 | 2003-04-08 | Tropicana Products, Inc. | Debittered citrus pulp and processing |
| US7485332B2 (en) * | 1998-12-10 | 2009-02-03 | Tropicana Products, Inc. | Citrus peel juice |
| US6054168A (en) * | 1998-12-10 | 2000-04-25 | Tropicana Products, Inc. | Citrus products incorporating pulp processing |
| US6063429A (en) * | 1999-01-21 | 2000-05-16 | Florida Department Of Citrus | Method of making a food product from citrus pulp |
| GR20000100055A (en) * | 2000-02-23 | 2001-10-31 | Ηλιας Τσαμουργκελης | Drying and caramelization of citrus fruit pulp |
| AU2002227035A1 (en) * | 2000-11-29 | 2002-06-11 | Douglas G. Mann | Methods of stabilizing fruit-concentrate powders |
| US20060159833A1 (en) * | 2005-01-20 | 2006-07-20 | Cybersoft, Inc. | Waste pulp processing systems and apparatus |
| US8945657B2 (en) * | 2010-06-22 | 2015-02-03 | The Coca-Cola Company | Dehydrated pulp slurry and method of making |
| CN101991168A (en) | 2010-06-30 | 2011-03-30 | 雀巢公司 | Powder beverage containing fruit or vegetable meat pulp |
| CN102793118B (en) * | 2011-05-23 | 2014-01-29 | 湖北新美香食品有限公司 | Processing method for carrying out vacuum freeze drying on orange pureed granules |
| CN103648301A (en) * | 2011-07-22 | 2014-03-19 | 雀巢产品技术援助有限公司 | Dried pulp preparation from unprocessed raw materials |
| MX2014000530A (en) * | 2011-07-22 | 2014-05-01 | Nestec Sa | Dried pulp preparation from unprocessed raw materials. |
| EP3562324B1 (en) | 2016-12-27 | 2023-03-22 | Tubitak | Vegetable-fruit pulp crisp |
| CN110353205A (en) * | 2018-06-15 | 2019-10-22 | 蔡晓鹏 | A kind of citrus freeze-drying chankings derived product and preparation method thereof |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2567038A (en) * | 1950-08-04 | 1951-09-04 | Fruit Growers Exchange Ca | Drying fruit juices |
| US2834687A (en) * | 1954-04-19 | 1958-05-13 | Sunkist Growers Inc | Control of navel bitter in dehydrated juice products |
| FR1196562A (en) * | 1957-07-16 | 1959-11-25 | Process for the preparation of preserves and particularly fruit juices reduced to powder and sublimated in a very high vacuum | |
| US3365310A (en) * | 1964-07-10 | 1968-01-23 | Air Reduction | Freeze-dehydration of orange juice cells |
| US3446625A (en) * | 1965-06-04 | 1969-05-27 | Marine Colloids Inc | Synthetic pulp for edible juices and method of making same |
| US3723133A (en) * | 1972-02-07 | 1973-03-27 | Agriculture | Method of preparing a dehydrated deacidified citrus juice product |
| US4104414A (en) * | 1972-07-07 | 1978-08-01 | The United States Of America As Represented By The Secretary Of The Army | Process of making dehydrated fruit juice |
| CA999476A (en) * | 1972-12-08 | 1976-11-09 | James D. Eskritt | Simulated beverage pulp, beverage mix, beverage prepared therefrom and process |
| US4187326A (en) * | 1977-10-25 | 1980-02-05 | General Foods Corporation | Dry beverage mix containing a clouding agent |
-
1982
- 1982-06-24 US US06/391,783 patent/US4477481A/en not_active Expired - Lifetime
-
1983
- 1983-06-14 CA CA000430381A patent/CA1191045A/en not_active Expired
- 1983-06-23 DK DK290283A patent/DK290283A/en not_active Application Discontinuation
- 1983-06-23 ES ES523547A patent/ES523547A0/en active Granted
- 1983-06-24 DE DE8383303656T patent/DE3360885D1/en not_active Expired
- 1983-06-24 AT AT83303656T patent/ATE15754T1/en not_active IP Right Cessation
- 1983-06-24 EP EP83303656A patent/EP0098120B1/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| EP0098120B1 (en) | 1985-09-25 |
| ATE15754T1 (en) | 1985-10-15 |
| DK290283A (en) | 1983-12-25 |
| ES8404835A1 (en) | 1984-05-16 |
| ES523547A0 (en) | 1984-05-16 |
| EP0098120A1 (en) | 1984-01-11 |
| DE3360885D1 (en) | 1985-10-31 |
| US4477481A (en) | 1984-10-16 |
| DK290283D0 (en) | 1983-06-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEC | Expiry (correction) | ||
| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 20030614 |