METHOD FOR INCREASING STABILITY OF LIQUID BEVERAGE CONCENTRATE

摘要

METHOD FOR INCREASING STABILITY OF LIQUID BEVERAGE CONCENTRATE A citrus flavored beverage concentrate for use in food service beverage dispensers is disclosed which exhibits excellent citrus oil stability. multiple component concentrate is used, with one component containing the citrus oil and being at a pH of about 3.7 to about 4.6, and a second component which is highly acidic, being at a pH of 1.4 to 3.0, depending on the flavor of the beverage. 30023-D