Improvements in or relating to the Preservation of Lime and Lemon Juices.
Year: 1894

page_text: Date of Application, 2nd Mar., 1894
Complete Specification Left, 26th Nov., 1894-Accepted, 29th Dec., 1894
PROVISIONAL SPECIFICATION.
Improvements in or relating to the Preservation of Lime and
Lemon Juices.
JOHN BARCLAY ROSE Merchant 11 Curtain Road Finsbury London E.C. do
hereby declare the nature of this invention to be as follows:-
My process consists in evaporating the fresh juice at a low temperature either
in vacuo or in open pans to about one seventh its original bulk thus rendering it
impervious to fermentation or deterioration without the use of antiseptics.
Dated this 1st day of March 1894.
Improvements in or relating to the Preservation of Lime and
Lemon Juices.
J, JOHN BARCLAY ROSE, of 11, Curtain Road, Finsbury in the County of
London, Merchant, do hereby declare the nature of this invention and in what
manner the same is to be performed, to be particularly described and ascertained
in and by the following statement :-
This invention relates to improvements in the preparation of lime and lemon
juices whereby they are rendered practically proof against fermentation or
deterioration without the necessity of fortifying them by the addition of antiseptics
as has hitherto been necessary.
For this purpose I evaporate fresh juice at a low temperature, that is to say, at
a temperature such that the essential oils and the constituents of the juice other
than water will be retained, the evaporation being continued until the greater part
of the water has been driven off.
In carrying out my invention I heat the juice to a temperature of about
120 Fahrenheit and I evaporate it to about one-fifth its original bulk in ordinary
evaporating pans constructed of materials unacted upon by the acids and other
constituent parts of the juice.
The juice may also be evaporated in vacuo the temperature and degree of
concentration being the same as when the evaporation takes place in an open pan
I find, however, that the best results are obtained by evaporation in the ordinary
evaporating pans.
By preparing the juice in the manner above set forth the natural citric aciă
in any given bulk of the juice is proportionately much larger in quantity than
before evaporation and the concentrated citric acid acts as a preservative of the
juice which can be kept for use and is not liable to fermentation or deterioration,
a result not hitherto obtained without the addition of an antiseptic or preservative
agent.
When required for consumption the concentrated juice is mixed with the required
quantity of mineral or ordinary water, sugar being added if required.

page_text: Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1. As a new article of manufacture, concentrated lemon or lime juice prepared
by evaporating the juice to about one-fifth its original bulk at a temperature such
that only the water will be driven off, substantially in the manner and for the
purpose herein before described.
2. In the manufacture of lemon or lime juices, the process of manufacture
consisting in concentrating the natural lemon or lime juice to about one-fifth of
its original bulk by evaporating the juice at a temperature such that only the
water will be driven off, substantially in the manner bereinbefore described.
Dated this 26th day of November 1894.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.