Preservation of fresh fruit juices and fruit juice blends

Abstract From the Canadian patent

A novel process for preserving the quality attributes and ascorbic acid content of fresh fruit juices and fruit juice blends. The process involves sanitizing the outer surface of a fruit extracting the juice from the edible portion of the fruit gasifying the, juice with an oxygen-containing carbon dioxide-containing gas, mixture filling a high gas barrier container with the juice; hermetically sealing the container and rapidly cooling the juice in the container. Alternatively, the extracted juice may be filled into the high gas barrier container and then gasified prior to hermetically sealing the container.