PUMPKIN NECTAR Russian patent published in 2010 - IPC A23L2/04 

FIELD: food industry.

SUBSTANCE: pumpkin nectar contains 34.0-46.0 wt % of pumpkin puree, 2.0-6.0 wt % of berry juice, 20.0-25.0 wt % of pumpkin decoction, 27.0-44.0 wt % of sugar syrup, 0.1-3.0 wt % of vegetable oil and 0.1-0.3 wt % of carageenan. At that as berry juice the juice from the berries of wild plants is used: magnolia-vine, or cranberries, or viburnum, or red bilberries, or blueberries, or honeysuckle, or mountain ash.

EFFECT: nectar has a higher calorific capacity and nutritional value, excellent organoleptic characteristics and high stability to separation (up to 2 years) due to balance of vitamins and β-carotenoid complex and a certain ratio of suspension and emulsion phases in dispersion system.

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