Patent ID: 6506427
Filing Date: 2003-01-14
Classification: A23L

Abstract:
A method for obtaining a natural super cloud composition of citrus components comprising the steps of:a) extracting with water at a temperature of about 60Â° C.-100Â° C. at least one citrus constituent comprising peel, core, cells, frit or juice or a combination thereof, for 20-60 minutes under continuous stirring, to obtain water-extracted soluble citrus solids; b) separating said water-extracted soluble citrus solids, and discarding high mesh matter, to obtain a liquor consisting essentially of low sedimented pulp having a positive concentration of up to about 15wt % solids; c) enzymatically treating said liquor with a cocktail of pectolytic enzymes at 30-55Â° C. for at least 20 minutes, wherein said cocktail of enzymes comprises one or more pectolytic enzymes capable of producing soluble and surface active pectins from said liquor; d) inactivating natural and added enzymes in the liquor; e) centrifuging said liquor by hot centrifugation in a juice desludger; f) concentrating the centrifuged liquor to obtain a concentration of from 6 to 12 Brix; and g) subjecting said concentrated liquor to membrane separation by utilizing a hollow fiber system of about 60-106 mil at about 40-60 Â° C. at a permeate flow rate about 3-40 liter/hour/m2, wherein the membrane cut-offs are 30,000-500,000 molecular weight, and obtaining a retentate containing the super cloud composition.