Patents on Mango

Patent Information : 2491826
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Title : MILK WHEY BASED BEVERAGE PRODUCTION METHOD
Author :
Field belongs to : Food Industry
Abstract : FIELD: food industry. SUBSTANCE: isomerised milk whey with lactulose prebiotic content is heated up to 75-78?C and maintained till the temperature is equal to 23?2?C. Balm herb is poured with a part of the produced whey and is filtered. The base part of whey is blended with the produced extract of balm herb, apple pectin, citric acid, sugar syrup and mango juice. The mixture is pasteurised, cooled and dispensed. The beverage has the following content of the initial components, wt %: balm extract - 13-14, mango juice - 17-18, apple pectin - 0.6-0.7,
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