Deacidified cranberry juice and process for preparing same

Abstract

The invention relates to a deacidified juice, as well as a process for deacidifying a cranberry juice to be deacidified that is eluted on a bed or a weak anion exchange resin at a rate (BV/h) such that the deacidified cranberry juice leaving the elution has a pH=pKa.sub.1 (malic acid)<pH<pKa (benzoic acid). The invention also relates to a food composition that comprises this deacidified fruit juice.

Claims

1. A method for deacidifying a cranberry juice to be deacidified, comprising: eluting the cranberry juice to be deacidified on a weak anion exchange resin to lead to a deacidified cranberry juice after elution; wherein the weak anion exchange resin is a resin of the acrylic or styrene type; and the eluting step further comprises eluting the cranberry juice to be deacidified on said resin at a rate equal to or greater than 10 bed volume hour (BV/h); wherein the deacidified cranberry juice, comprises: a pH of between 32 and 3.8 a quinic acid/malic acid ratio of from about 0.85 to about 0.99; no added sugars; no masking agents; and no buffer.

2. The deacidified cranberry juice according to claim 1, wherein the total proanthocyanidin content of the deacidified cranberry juice does not vary outside the range of 95-105% of a cranberry juice to be deacidified having led to said deacidified cranberry juice.

3. The deacidified cranberry juice according to claim 1, wherein the content in inorganic cations of the deacidified cranberry juice does not vary outside the range of 95-105% of a cranberry juice to be deacidified having led to said deacidified cranberry juice.

4. The deacidified cranberry juice according to claim 1, wherein the content of two, three or four of proanthocyanidins, phenolic acids, flavonoids and organic cations of said deacidified cranberry juice is not substantially lower than the content of the cranberry juice to be deacidified.

5. The deacidified cranberry juice according to claim 1, wherein the organic cations are potassium, calcium and sodium.

6. A method for deacidifying a cranberry juice to be deacidified, comprising: eluting the cranberry juice to be deacidified on a weak anion exchange resin to lead to a deacidified cranberry juice after elution; wherein the weak anion exchange resin is a resin of the acrylic or styrene type; and the eluting step further comprises eluting the cranberry juice to be deacidified on said resin at a rate, in bed volume/hour (BV/h) wherein the deacidified cranberry juice has a pH that is greater than the first pKa of the first acidity of malic acid and smaller than the pKa of benzoic acid.

7. The method according to claim 6, wherein the anion exchange resin is an acrylic anion exchange resin.

8. The method according to claim 7, wherein the acrylic anion exchange resin has a capacity between 1.6-3.2 equivalent/L.

9. The method according to claim 7, wherein the acrylic anion exchange resin has an initial exchange speed equal to or greater than +0.10 unit of pH/minute observed after 5 minutes of contact of the cranberry juice to be deacidified with the acrylic anion exchange resin in a volume ratio of 5:1 of the cranberry juice to be deacidified to the acrylic anion exchange resin.

10. The method according to claim 6, further comprising a step consisting of clarifying the cranberry juice to be deacidified until obtaining a turbidity below 500 Nephelometric Turbidity Unit (NTU) before said step of eluting the cranberry juice to be deacidified.

11. The method according to claim 6, wherein the step of eluting is carried out in a column containing the weak anion exchange resin, and said step of eluting consists of circulating said cranberry juice to be deacidified on said weak anion exchange resin at least once.

12. The method according to claim 11, wherein the step of eluting consists of circulating a volume of said cranberry juice to be deacidified in about 1 to 20 bed volume (BV).

13. A food composition, wherein it comprises cranberry juice according to claim 1.

14. A method for preventing a urinary infection, comprising administering the food composition according to claim 13.

15. The method according to claim 6, wherein said cranberry juice to be deacidified has a pH from 2.3 to 2.5.

16. The method according to claim 6, wherein said deacidified cranberry juice has a quinic acid/malic acid ratio from 0.85 to 0.99.

17. The method according to claim 6, wherein said deacidified cranberry juice has a pH of between 3.2 and 3.8.

18. The method according to claim 6, wherein the pH of the deacidified cranberry juice does not exceed the pKa of benzoic acid at any time during the eluting step.

19. The method according to claim 6, wherein the pH of the deacidified cranberry juice does not exceed a pH of 6 at any time during the eluting step.

Description

DESCRIPTION OF THE FIGURES

(1) FIG. 1 schematically shows a device in which the deacidification process according to the invention can be carried out according to a first embodiment.

(2) FIG. 2a schematically shows a device in which the deacidification process according to the invention can be carried out according to a second embodiment.

(3) FIG. 2b schematically shows a device in which the deacidification process can be carried out according to a third embodiment.

(4) FIG. 2c schematically shows a device in which the deacidification process can be carried out according to a fourth embodiment.

(5) FIG. 3 is a graph of the evolution of the pH values as a function of the BV over the course of deacidification experiments by single passage of cranberry juice in an ion exchange column filled with a first resin at a flow rate of 5 BV/hour.

(6) FIG. 4 is a graph of the evolution of the pH values as a function of the BV during deacidification experiments by a single passage of cranberry juice in an anion exchange column filled with a second resin at a flow rate of 5 BV/hour.

(7) FIG. 5 is a graph showing the evolution of the pH values, and the circulation flow rate as a function of time for deacidification experiments carried out with the first resin and with recirculation at a load of 8 BV.

(8) FIG. 6 is a graph showing the evolution of the pH values, and the circulation flow rate as a function of time for the deacidification experiments carried out with a first resin and with recirculation at a load of 10 BV.

(9) FIG. 7 is a graph showing the evolution of the pH values and the circulation flow rate as a function of time for deacidification experiments carried out with the first resin and with a circulation at a load of 9 BV.

(10) FIG. 8 is a graph showing the evolution of the pH values and the circulation flow rate as a function of time for deacidification experiments carried out with a first resin and with a recirculation a load of 9 BV.

(11) FIG. 9 is a graph showing the evolution of the pH values and the circulation flow rate as a function of time for deacidification experiments carried out with a first resin and with a recirculation at a load of 8 BV.

(12) FIG. 10 is a graph showing the evolution of the pH values and the circulation flow rate as a function of time for deacidification experience carried out with a second resin and with a recirculation a load of 6 BV.

(13) FIG. 11 is a graph showing the evolution of the pH values, and of the circulation flow rate, as a function of time for deacidification experiments carried out with a second resin and with a recirculation at a load of 8 BV.

(14) FIG. 12 is a graph showing the evolution of the pH values, and of the circulation flow rate as a function of time for deacidification experiments carried out with a second resin and with a recirculation at a load of 10 BV.

(15) FIG. 13 is a graph showing the variation of the duration of the experiment, of the pH at the end of the experiment as a function of the cranberry juice load to be deacidified for the experiments done with the first resin.

(16) FIG. 14 is a graph showing the variation of the duration of the experiment, of the pH at the end of the experiment as a function of the cranberry juice load to be deacidified for experiments done with the second resin.

(17) FIG. 15 is a graph of the evolution of the chloride, malic acid and quinic acid concentrations as a function of the cumulative BV of hydrochloric acid, then water.

(18) FIG. 16 is a graph of the evolution of the concentration in chlorides, malic acid and quinic acid as a function of the cumulative BV of hydrochloric acid, then water.

(19) FIG. 1 schematically shows a device in which the deacidification process according to the invention can be carried out according to a first embodiment in which the cranberry juice to be deacidified circulates a single time in the anion exchange column.

(20) FIG. 2a schematically shows a device 10 in which the deacidification process according to the invention can be carried out according to a second embodiment in which the cranberry juice to be deacidified circulates in a loop in the anion exchange column.

(21) FIG. 2b schematically shows a device 100 in which the deacidification process according to the invention can be carried out according to a third embodiment in which the cranberry juice to be deacidified circulates in a loop partially in an anion exchange column.

(22) FIG. 2c schematically shows a device 1000 equipped with three anion exchange columns and in which the deacidification process according to the invention can be carried out according to a fourth embodiment in which the cranberry juice to be deacidified circulates in a closed loop in the three anion exchange columns.

(23) The structural elements shared by the devices 1, 10, 100 and 1000 and that have the same function bear the same numerical reference irrespective of FIGS. 1, 2a, 2b and 2c.

(24) The devices 1, 10, 100 and 1000 comprise: a container 2 configured to contain the cranberry juice to be deacidified, in other words, a supply container for containing the raw juice to be deacidified; a motor 3 for agitating the contents of the container 2; an anion exchange column 8 (the device 1000 comprises three columns 8), having a column inlet 8a and a column outlet 8b; a regulating flowmeter 4 for the juice; a temperature probe 5; a pump 6; a pressure indicator 7; valves 9; a pH meter 18 for measuring the pH of the juice leaving the column 8b; an intake channel 11 for a regenerating solution of the column 8; a discharge channel 12 for discharging the regeneration solution after it passes in the column 8; an intake channel 4 for the juice to be deacidified in the column 8.

(25) The regeneration solution is used during a step for regenerating the anion exchange resin contained by the column 8. This regeneration step was mentioned above.

(26) The flowmeter 4, the temperature probe 5 and the pump 6 are therefore arranged on the channel 14.

(27) The dotted lines in FIGS. 1, 2a, 2b and 2c schematically show a PID regulator. From pH values at the outlet of the column 8b that are measured by the pH meter 18 and received by the PID regulator, said PID regulator, from a calculation algorithm, delivers a flow rate command signal to the pump 6 such that the circulation flow rate of said juice in the column 8 is comprised between 10 BV/hour and 250 BV/hour and is adjusted as outlined above.

(28) The devices 1, 10 and 1000 further comprise a discharge channel 13 for discharging the deacidified juice from the column 8.

(29) In the case of the device 1, said channel 13 is connected to a deacidified juice receiving container not shown in FIG. 1 so as to collect the juice having circulated in the column 8 and which has therefore been deacidified.

(30) In the case of the device 10, the juice to be deacidified circulates in a loop between the container 2 and the column 8 when the deacidification process according to the invention is carried out. The container 2 is therefore also the receiving container for the deacidified juice. The channel 13 is connected to the container 2 such that the juice having circulated in the column 8 is reintegrated into the container 2.

(31) The same is true for the device 1000, which comprises three columns 8. The channel 13 is connected to the container 2 such that the juice having circulated in the three columns 8 is reincorporated into the container 2.

(32) The device 100 is configured so that the juice circulates in a loop partially between the container 2 and the column 8.

(33) The device 100 further comprises a level measuring means 15, a flowmeter 16, an optional rate valve 17, a first discharge channel 13a for discharging a first part of the deacidified juice from the column 8 toward the container 2, and a second discharge channel 13b for discharging a second part of the deacidified juice from the column 8 toward a container for receiving this second part of the juice that is not shown in FIG. 2b.

(34) The adjustment of the optional rate valve 17 allows the desired distribution of the deacidified juice between its reincorporation into the container 2 and its discharge toward a container for receiving the deacidified juice. As explained above, the second part of the deacidified juice, which is therefore discharged by the channel 13b, may be subject to a concentration treatment fully within the reach of one skilled in the art.

(35) In FIG. 2b, the dotted lines connecting the optional rate valve 17 to the flowmeter 4 and the flowmeter 16 schematically show the regulating loop of the PID regulator making it possible to adjust the opening of the optional rate valve 17 to control the recycling flow rate (i.e., the flow rate of deacidified cranberry juice that is reincorporated into the container 2) based on the differential between the cranberry juice flow rate at the inlet of the column 8a and the collection flow rate of the deacidified juice measured by the flowmeter 16.

EXPERIMENTAL PART

(36) The experiments that are outlined below relate to the implementation of the deacidification of a cranberry juice that initially had the following characteristics: a concentration index of 7.6 degrees Brix; a pH of 2.47; a red color; a total acidity of 0.098 equivalent/L; a malic acid concentration of 9.47 g/L; a quinic acid concentration of 6.63 g/L.

(37) The dry matter of the cranberry juice was estimated by measuring the Brix index with a sucrose scale.

(38) The assay of the acids was done by high-performance liquid chromatography (HPLC) with: a column marketed by the company BIO-RAD under the commercial name Aminex HPX-87H measuring 7.8×300; an eluent that was a solution of sulfuric acid at 3 mmol/L implemented with an elution flow rate of 1 mL/minute at 60° C.; the analysis of the cations is done by ICP (Inductively Coupled Plasma), on an Agilent-brand device.

(39) The experiments can be broken down in the following three parts: a) deacidification of the cranberry juice in the stationary mode (or in other words, in “Batch” mode) in a beaker containing an anion exchange resin; b) the deacidification of the cranberry juice by single passage in a column filled with an anion exchange resin; c) the deacidification of the cranberry juice by circulation in a loop in the column filled with an anion exchange resin.

(40) All of the experiments outlined below were done at 20° C.

(41) During all of these deacidification experiments, the determined pH value of the cranberry juice to be reached was set at 3.5. In other words, 3.5 was the “target value” to be reached for the pH of the cranberry juice at the end of all of these deacidification experiments.

(42) The 5 anion exchange resins that were used during these experiments had the features outlined in table 1 below, namely: the model, the company marketing the resin and under what commercial name, the structure, the total theoretical capacity indicated by its supplier and expressed in equivalent/L, the particle size of the beads of resin (expressed in μm), the uniformity coefficient (hereinafter abbreviated “UC”), where UC=d60/d10 (diameter for 60% of the mass of the beads/diameter for 10% of the mass of the beads).

(43) TABLE-US-00001 TABLE 1 outlining the characteristics of the 5 resins used during the experiments Resin 1 Resin 2 Resin 3 Resin 4 Resin 5 Model S5221 CR5550 A365 Dowex66 FPA51 Company LANXESS DOW RHOM & HAAS DOW DOW CHEMICAL CHEMICAL CHEMICAL Commercial LEWATIT ® AMBERLITE ® DUOLITE ® AMBERLITE ® AMBERLITE ® name Structure acrylic gel acrylic gel acrylic gel Macro-cross- Macro-cross- linked linked polystyrene polystyrene Capacity 3.0-3.2 1.6 3.5 1.3 1.3 (equivalent/L) Size (μm) 550 450 550 550 550 UC 1.8 1.2 1.8 1.1 1.8

A—Deacidification of the Cranberry Juice in Stationary Mode

(44) Two tests (E1 and E2) were carried out for each of resins 1 to 5 according to the following experimental protocol:

(45) In a beaker, 50 mL of cranberry juice was placed in contact with 10 mL of the selected resin so as to obtain a mixture.

(46) The mixture was agitated continuously with a magnetized agitator and the pH of the supernatant was measured regularly.

(47) Once equilibrium was reached, the initial exchange speed was determined from the variation of the pH observed after 5 minutes.

(48) Table 2 below outlines, as a function of time (expressed in minutes), the pH measured in the mixture containing resin 1 during the 1.sup.st test (E1) and the 2.sup.nd test (E2), as well as the mean value of the calculated pH (mean pH).

(49) TABLE-US-00002 TABLE 2 outlining the pH values measured in the mixture containing resin 1 Time (minutes) 0 0.5 1 2 3 5 10 20 pH E1 2.53 2.69 2.77 2.90 2.99 3.16 3.49 4.09 pH E2 2.53 2.65 2.74 2.86 2.96 3.12 3.45 4.00 Mean pH 2.53 2.67 2.76 2.88 2.98 3.14 3.47 4.05

(50) For resin 1, an initial exchange speed of 0.12 pH unit/minute was determined.

(51) Table 3 below outlines, as a function of time (expressed in minutes), the pH measured in the mixture containing resin 2 during the 1.sup.st test (E1) and the 2.sup.nd test (E2), as well as the mean value of the calculated pH (mean pH).

(52) TABLE-US-00003 TABLE 3 outlining the pH values measured in the mixture containing resin 2 Time (minutes) 0 0.5 1 2 3 5 10 20 pH E1 2.53 2.87 2.99 3.17 3.32 3.53 3.94 4.02 pH E2 2.53 2.83 2.96 3.11 3.24 3.46 3.76 3.88 Mean pH 2.53 2.85 2.98 3.14 3.28 3.50 3.80 3.95

(53) For resin 2, an initial exchange rate of 0.19 pH unit/minute was determined.

(54) Table 4 below outlines, as a function of time (expressed in minutes), the pH measured in the mixture containing resin 3 during the 1.sup.st test (E1) and the 2.sup.nd test (E2), as well as the mean value of the calculated pH (mean pH).

(55) TABLE-US-00004 TABLE 4 outlining the pH values measured in the mixture containing resin 3 Time (minutes) 0 0.5 1 2 3 5 10 20 pH E1 2.53 2.64 2.71 2.75 2.81 2.9 3.16 3.53 pH E2 2.53 2.65 2.69 2.74 2.79 2.84 3.09 3.48 Mean pH 2.53 2.65 2.70 2.75 2.80 2.87 3.13 3.51

(56) For resin 3, an initial exchange speed of 0.07 pH unit/minute was determined.

(57) Table 5 below outlines, as a function of time (expressed in minutes), the pH measured in the mixture containing resin 4 during the 1.sup.st test (E1) and 2.sup.nd test (E2), as well as the mean value of the calculated pH (mean pH).

(58) TABLE-US-00005 TABLE 5 outlining the pH values measured in the mixture containing resin 4 Time (minutes) 0 0.5 1 2 3 5 10 20 pH E1 2.53 2.64 2.66 2.72 2.76 2.84 3.00 3.22 pH E2 2.53 2.64 2.66 2.71 2.76 2.84 2.99 3.22 Mean pH 2.53 2.64 2.66 2.72 2.76 2.84 3.00 3.22

(59) For resin 4, an initial exchange speed of 0.06 pH unit/minute was determined.

(60) Table 6 below outlines, as a function of time (expressed in minutes), the pH measured in the mixture containing resin 5 during the 1.sup.st test (E1) and 2.sup.nd test (E2), as well as the mean value of the calculated pH (mean pH).

(61) TABLE-US-00006 TABLE 6 outlining the pH values measured in the mixture containing resin 5 Time (minutes) 0 0.5 1 2 3 5 10 20 pH E1 2.53 2.75 2.83 2.95 3.03 3.16 3.38 3.62 pH E2 2.53 2.79 2.86 2.95 3.03 3.16 3.37 3.58 Mean pH 2.53 2.77 2.85 2.95 3.03 3.16 3.38 3.60

(62) For resin 5, an initial exchange speed of 0.13 pH unit/minute was determined.

(63) In light of these tables 2 to 6 and the initial exchange speeds for resins 1 to 5, one can see that: the tests done with resin 4 do not make it possible to achieve the target pH value of 3.5: at the end of the tests, the pH is stagnant at the value of 3.22; only the tests done with resins 1 and 2 greatly exceed this target pH value of 3.5; the tests done with resins 3 and 5 just barely reach this target pH value of 3.5 (respectively with values of 3.51 and 3.6); resins 1 and 2 have the same initial exchange speed and make it possible to achieve the highest pH at the end of deacidification in a beaker.

(64) The experiments in sections B) and C) that follow were done only with resins 1 and 2.

(65) Experiments B) and C) perform the deacidification of the cranberry juice with a column filled with an anion exchange resin (resins 1 or 2).

(66) The circulation flow rate of the cranberry juice in the column is expressed below in mL/minute, but also in BV/hour.

(67) For all of the experiments in sections B and C, the resin volume was 50 mL, with the exception of the 4.sup.th and 5.sup.th experiments with resin 1 in section C), for which the resin volume was 460 mL.

B—Comparative Examples: Deacidification of Cranberry Juice by Single Passage in an Anion Exchange Column (Resins 1 and 2) with a Circulation Flow Rate of 5 Bv/Hour

(68) These experiments done with an anion exchange column without recirculation made it possible to determine the exchange capacity of resins 1 and 2 on the cranberry juice as described above.

(69) The experimental protocol was as follows:

(70) Resins 1 and 2 were each loaded in a column. The cranberry juice was percolated through the resin bed so as to be deacidified.

(71) FIG. 1 schematically shows the device 1 in which these experiments of section B were done.

(72) The circulation flow rate of the cranberry juice in the column was always 5 BV/hour (4 mL/minute) for these experiments done with resin 1 and resin 2.

(73) The circulation flow rate being constant at 5 BV/hour, said deacidification experiments of the cranberry juice of this section B are comparative experiments relative to the deacidification process according to the invention.

(74) Table 7 below outlines, for the experiment done with resin 1, based on the volume (expressed in L) of cranberry juice passed through the column: the By; the concentration index expressed in degrees Brix; pHB: the pH values of the deacidified cranberry juice measured at the outlet of column 8a by the pH meter 18; pHA: the pH values of the deacidified cranberry juice that were measured in the receiving container of said juice (not shown in FIG. 1).

(75) TABLE-US-00007 TABLE 7 outlining the BV values, concentration index in degrees Brix, pHA and pHB for the experiment done with resin 1 Volume (L) BV °Bx pHB pHA Cranberry juice to 7.6 2.47 be deacidified  50 1 1.4 9.41 9.41 100 2 4.3 9.31 9.32 150 3 4.6 9.21 9.21 200 4 4.8 9.11 9.11 250 5 4.9 9.01 9.02 300 6 5.2 8.67 8.87 350 7 5.3 4.53 7.72 400 8 5.7 3.62 4.58 450 9 6.1 3.29 3.99 500 10 6.2 3.14 3.74 550 11 6.7 3.00 3.55 600 12 6.9 2.91 3.41 650 13 7 2.84 3.32 700 14 7.1 2.80 3.21 750 15 7.1 2.76 3.16 800 16 7.2 2.73 3.11 850 17 7.3 2.70 3.08 900 18 7.3 2.67 3.01

(76) FIG. 3 is a graph showing the evolution of the pHA and pHB values as a function of the BV.

(77) In light of table 7 in FIG. 3, one can see a constant decrease in the pHA and pHB values.

(78) The pHA values are always greater than or equal to those of the pHB. This can be explained logically because: pHA represents a “mean” pH of the cranberry juice, since it is measured in the container receiving, throughout the entire experiment, the cranberry juice after its single passage through the column, and pHB represents an “instantaneous” pH of the cranberry juice that is measured just after leaving the column.

(79) The pHA and pHB values are greater than 9 for 5 BV, or for about the 1.sup.st hour of experimentation.

(80) During the experiment, the color of the cranberry juice leaving the column was black, then became green, blue, and lastly, red. The quantity of fixed color appears high.

(81) The cranberry juice in the container for receiving the deacidified cranberry juice reached the target value of 3.5 after 11 BV (pHA at 11 BV: 3.55 and pHA at 12 BV: 3.41).

(82) For this cranberry juice collected in the container for receiving deacidified cranberry juice, the drop in pH is observed between 7 and 8 BV (pHA at 6 BV: 8.87 and pHA at 7 BV: 7.72).

(83) During this experiment, the cranberry juice was therefore subjected to a significant variation in pH, which led to the modification of the color and precipitation (in other words, the alteration) of compounds of interest such as anthocyans.

(84) Table 8 below outlines: the concentrations of malic and quinic acids present in the cranberry juice: raw (i.e., the cranberry juice to be deacidified); deacidified in the receiving container when 12 BV of raw cranberry juice has passed through column 2 filled with resin 1; deacidified in the receiving container when 18 BV of raw cranberry juice has passed through column 2 filled with resin 1; the ratio of the quinic acid concentration to the malic acid concentration.

(85) TABLE-US-00008 TABLE 8 outlining the concentrations of malic and quinic acid present in the raw cranberry juice, at 12 BV and 18 BV g/L quinic Cranberry malic quinic acid/malic juice acid acid acid ratio raw 9.47 6.63 0.70 Deacidified 4.89 4.46 0.91 (12 BV) Deacidified 6.74 6.07 0.90 (18 BV)

(86) In light of table 8, one can see that during this deacidification experiment with resin 1: the quinic and malic acids are captured by resin 1: their concentration respectively goes from 6.63 to 4.46 and from 9.47 to 4.89 when the cranberry juice is deacidified up to 12 BV, i.e., just after having reached the target value of 3.5; the malic acid is more fixed by resin 1 than the quinic acid. The ratio goes from 0.7 to 0.9. The quinic acid therefore has a lower affinity with resin 1.

(87) Table 9 below outlines, for the experiment done with resin 2, based on the volume (expressed in L) of cranberry juice having passed through the column: the By; the concentration index expressed in degrees Brix; pHB as defined above; pHA as defined above.

(88) TABLE-US-00009 TABLE 9 outlining the BV values, concentration index in degrees Brix, pHA and pHB for the experiment done with resin 2 Volume (L) BV °Bx pHB pHA Cranberry 7.6 2.47 juice to be deacidified  50 1 1.2 9.84 9.84 100 2 4.9 9.95 9.88 150 3 5.1 9.82 9.78 200 4 5.1 9.86 9.85 250 5 5.1 9.74 9.73 300 6 5.1 9.47 9.62 350 7 5.4 3.85 5.31 400 8 6.3 3.20 4.08 450 9 6.9 2.97 3.67 500 10 7.3 2.85 3.46 550 11 7.3 2.77 3.32 600 12 7.2 2.75 3.21 650 13 7.2 2.72 3.11 700 14 7.2 2.69 3.05 750 15 7.3 2.64 3.02

(89) FIG. 4 is a graph showing the evolution of the pHA and pHB values as a function of the BV.

(90) In light of table 9 in FIG. 4, one can see a constant decrease in the pHA and pHB values.

(91) The pHA and pHB values are greater than 9 for 6 BV, or during more than the 1.sup.st hour of the experiment.

(92) During the experiment, the color of the cranberry juice leaving the column was black, then became green, blue, and lastly, red. The quantity of fixed color appears high.

(93) The cranberry juice in the receiving container reached the target value of 3.5 after 10 BV (pHA at 9 BV: 3.67 and pHA at 10 BV: 3.46).

(94) For this cranberry juice collected in the receiving container, the drop in pH is observed between 6 and 7 BV (pHA at 6 BV: 9.62 and pHA at 7 BV: 5.31).

(95) During this experiment, the cranberry juice has therefore undergone a significant pH variation, which has caused the modification in the color and precipitation (in other words, the alteration) of compounds of interest such as anthocyans.

(96) Table 10 below outlines: the concentrations of malic and quinic acids present in the cranberry juice: raw (i.e., the cranberry juice to be deacidified); deacidified in the receiving container when 10 BV of raw cranberry juice has passed through the column filled with resin 2; deacidified in the receiving container when 15 BV of raw cranberry juice has passed through the column filled with resin 2; the ratio of the quinic acid concentration to the malic acid concentration.

(97) TABLE-US-00010 TABLE 10 outlining the concentrations of malic and quinic acid present in the raw cranberry juice, at 10 BV and 15 BV g/L ratio quinic Cranberry malic quinic acid/malic juice acid acid acid raw 9.47 6.63 0.70 Deacidified 5.11 5.91 1.16 (10 BV) Deacidified 8.29 6.90 0.83 (15 BV)

(98) In light of table 10, one can see that during this deacidification experiment with resin 2: the quinic and malic acids are captured by resin 2: their concentration respectively goes from 6.63 to 5.91 and from 9.47 to 5.11 when the cranberry juice is deacidified up to 10 BV, i.e., just after having reached the target value of 3.5; the malic acid is more fixed by resin 2 than the quinic acid. The ratio goes from 0.7 to 0.83. The quinic acid therefore has a lower affinity with resin 2.

(99) By comparing tables 8 and 10, one can see that: resin 2 captures much less quinic acid than resin 1; resin 2 has a slightly lower exchange capacity than resin 1. Indeed, it captures the malic and quinic acids less than resin 1.

C—Deacidification of Cranberry Juice by Circulation in a Loop in an Anion Exchange Column

(100) The experiments in this section C were carried out in an anion exchange column with loop circulation. Resins 1 and 2 were each loaded into a column.

(101) At the outlet of the column, the cranberry juice effluent was reintroduced into the supply tub.

(102) FIG. 2a schematically shows the device 10 in which these experiments were done with circulation of the cranberry juice to be deacidified in a loop.

(103) With a column filled with resin 1, five experiments were done in order to verify the load of cranberry juice to be deacidified (i.e., the volume of cranberry juice to be deacidified circulated in a loop).

(104) The measured pH of the deacidified cranberry juice measured at the outlet of column 8b by the pH meter 18 is hereinafter called “pH2”.

(105) The measured pH of the cranberry juice measured in container 2 by a pH meter not shown in FIG. 2a is hereinafter called “pH1”.

(106) The 1.sup.st experiment was done with a cranberry juice load of 8 BV.

(107) For this 1.sup.st experiment, table 11 below outlines, as a function of time (expressed in minutes): the pH1 and pH2 values; the flow rate of cranberry juice circulating in the column (expressed in mL/minutes and in BV/hour). The flow rate is always comprised between 10 BV/hour and 250 BV/hour.

(108) TABLE-US-00011 TABLE 11 outlining the values of pH 2, pH 1 and the circulation flow rate of cranberry juice with a load of 8 BV Time Flow rate Flow rate (minutes) pH2 pH1 (mL/minute) (BV/hour) 1 5.01 2.56 90 108.0 2 4.09 2.57 90 108.0 4 3.2 2.72 63 75.6 5 3.29 2.78 45 54.0 7 3.61 2.8 27 32.4 8 3.6 2.86 27 32.4 9 3.58 2.88 18 21.6 10 3.58 2.88 18 21.6 11 3.65 2.89 18 21.6 12 3.77 2.91 18 21.6 13 3.82 2.93 18 2.16 15 3.84 2.96 18 21.6 17 3.86 3.00 18 21.6 19 3.84 3.04 22.5 27.0 21 3.72 3.08 27 32.4 23 3.69 3.16 27 32.4 25 3.69 3.16 27 32.4 27 3.7 3.2 27 32.4 30 3.72 3.25 27 32.4 35 3.75 3.32 27 32.4 36 3.75 3.36 36 43.2 40 3.74 3.39 45 54.0 44 3.77 3.46 45 54.0 47 3.79 3.5 54 64.8

(109) FIG. 5 is a graph showing the evolution of pH1, pH2 and the flow rate expressed in BV/hour as a function of time for this 1.sup.st experiment with circulation in a loop with a cranberry juice load of 8 BV.

(110) In light of table 11 and FIG. 5, one can in particular see that: the pH of the cranberry juice in the container reached the target value of 3.5 after 47 minutes of loop circulation; this 1.sup.st experiment thus corresponds to a first implementation of the deacidification process according to the invention; at times 1 minute, then 2 minutes, the pH of the cranberry juice at the column outlet was respectively 5.01, then 4.09; next, after 4 minutes, it was 3.2. the cranberry juice at the outlet of the column still had a pH less than or substantially equal to 5. The process according to the invention is therefore not likely to alter the compounds of interest, such as anthocyans.

(111) The 2.sup.nd experiment was done with a cranberry juice load of 10 BV.

(112) For this 2.sup.nd experiment, table 12 below outlines, as a function of time (expressed in minutes): the pH1 and pH2 values; the flow rate of cranberry juice circulating in the column (expressed in mL/minutes and in BV/hour). The flow rate is always comprised between 10 BV/hour and 250 BV/hour.

(113) TABLE-US-00012 TABLE 12 outlining the values of pH2, pH1 and the circulation flow rate of cranberry juice with a load of 10 BV Time Flow rate Flow rate (minutes) pH2 pH1 (mL/minute) (BV/hour) 1 3.78 2.48 100 120 2 3.21 2.53 80 96 3 3.24 2.56 60 72 4 3.26 2.59 50 60 6 3.35 2.63 40 48 8 3.44 2.67 30 36 10 3.45 2.70 30 36 12 3.5 2.72 20 24 15 3.62 2.76 20 24 20 3.59 2.82 20 24 25 3.57 2.87 20 24 30 3.55 2.92 20 24 35 3.67 2.95 10 12 40 3.75 2.98 10 12 50 3.75 3.05 10 12 60 3.73 3.10 10 12 80 3.68 3.19 10 12 120 3.63 3.31 10 12 150 3.61 3.35 10 12 180 3.6 3.37 10 12 240 3.59 3.39 10 12

(114) FIG. 6 is a graph showing the evolution of pH1, pH2 and the flow rate expressed in BV/hour as a function of time for this 2.sup.nd experiment with circulation in a loop of a cranberry juice load of 10 BV.

(115) In light of table 12 and FIG. 6, one can in particular see that: the cranberry juice at the outlet of the column still had a pH below 4. The process according to the invention is therefore not able to alter the compounds of interest, such as anthocyans. after 240 minutes of experimentation, the pH of the cranberry juice in the container reached a substantially constant value of about 3.39, which is therefore very close to the set target value of 3.5; this 2.sup.nd experiment thus corresponds to an implementation of the deacidification process according to the invention.

(116) The 3.sup.rd experiment was done with a cranberry juice load of 9 BV.

(117) For this 3.sup.rd experiment, table 13 below outlines, as a function of time (expressed in minutes): the pH1 and pH2 values; the flow rate of cranberry juice circulating in the column (expressed in mL/minutes and in BV/hour). The flow rate is always comprised between 10 BV/hour and 250 BV/hour.

(118) TABLE-US-00013 TABLE 13 outlining the values of pH2, pH1 and the circulation flow rate of cranberry juice with a load of 9 BV Time Flow rate Flow rate (minutes) pH2 pH1 (mL/minute) (BV/hour) 1 4.09 2.50 100 120 1.5 3.33 2.52 70 84 3 3.37 2.58 50 60 5 3.41 2.64 40 48 7 3.48 2.69 30 36 10 3.49 2.76 30 36 15 3.68 2.83 30 36 20 3.65 2.91 20 24 30 3.63 3.04 20 24 50 3.66 3.24 20 24 70 3.68 3.44 20 24 90 3.71 3.44 20 24 110 3.71 3.50 30 36

(119) FIG. 7 is a graph showing the evolution of pH1, pH2 and the flow rate expressed in BV/hour as a function of time for this 3.sup.rd experiment with circulation in a loop of a cranberry juice load of 9 BV.

(120) In light of table 13 and FIG. 7, one can in particular see that: the cranberry juice at the outlet of the column still had a pH below 4. The process according to the invention therefore did not alter the compounds of interest, such as anthocyans. after 110 minutes of experimentation, the pH of the cranberry juice in the container reached the target value of 3.5; this 3.sup.rd experiment thus corresponds to an implementation of the deacidification process according to the invention.

(121) The 4.sup.th experiment was done with a cranberry juice load of 9 BV.

(122) For this 4.sup.th experiment, table 14 below outlines, as a function of time (expressed in minutes): the pH1 and pH2 values; the flow rate of cranberry juice circulating in the column (expressed in mL/minutes and in BV/hour). The flow rate is always comprised between 10 BV/hour and 250 BV/hour.

(123) TABLE-US-00014 TABLE 14 outlining the values of pH2, pH1 and the circulation flow rate of cranberry juice with a load of 9 BV Time Flow rate Flow rate (minutes) pH2 pH1 (mL/minute) (BV/hour) 1 4.66 2.49 310 40.4 3 3.62 2.57 310 40.4 4 3.66 2.58 310 40.4 7 3.63 2.64 200 26.1 9 3.8 2.67 130 17.0 11 4.06 2.7 130 17.0 13 4.12 2.73 130 17.0 15 4.1 2.76 130 17.0 17 4.01 2.78 130 17.0 19 3.96 2.81 130 17.0 25 3.8 2.88 130 17.0 28 3.87 2.92 100 13.0 31 3.83 2.95 100 13.0 34 3.94 2.97 100 13.0 45 3.85 3.06 100 13.0 55 3.78 3.12 100 13.0 70 3.67 3.21 100 13.0 85 3.6 3.27 100 13.0 100 3.54 3.32 100 13.0 120 3.5 3.35 100 13.0

(124) FIG. 8 is a graph showing the evolution of pH1, pH2 and the flow rate expressed in BV/hour as a function of time for this 4.sup.th experiment with circulation in a loop of a cranberry juice load of 9 BV.

(125) In light of table 14 and FIG. 8, one can in particular see that: the cranberry juice at the outlet of the column still had a pH below 5. The process according to the invention is therefore not likely to alter the compounds of interest, such as anthocyans. after 120 minutes of experimentation, the pH of the cranberry juice in the container reached a substantially constant value of about 3.35, which is therefore very close to the set target value of 3.5; this 4.sup.th experiment thus corresponds to an implementation of the deacidification process according to the invention.

(126) The 5.sup.th experiment was done with a cranberry juice load of 8 BV. For this 5.sup.th experiment, table 15 below outlines, as a function of time (expressed in minutes): the pH1 and pH2 values and the flow rate of cranberry juice circulating in the column (expressed in mL/minutes and in BV/hour).

(127) In this 5.sup.th experiment, during the first two minutes, the circulation flow rate of the cranberry juice in the column was 2.6 BV/hour, therefore less than 10 BV/hour.

(128) Thus, during the first two minutes of this 5.sup.th experiment, the deacidification process according to the invention was not implemented. Below, we outline the consequences that this had on the cranberry juice to be de acidified.

(129) TABLE-US-00015 TABLE 15 outlining the values of pH2, pH1 and the circulation flow rate of cranberry juice with a load of 8 BV Time Flow rate Flow rate (minutes) pH2 pH1 (mL/minute) (BV/hour) 1 8.66 2.52 20 2.6 2 8.92 2.54 20 2.6 3 3.28 2.65 400 52.2 4 3.33 2.68 300 39.1 6 3.39 2.72 200 26.1 10 3.56 2.81 200 26.1 14 3.55 2.90 200 26.1 16 3.54 2.99 200 26.1 18 3.55 3.03 200 26.1 20 3.55 2.90 200 26.1 24 3.56 3.10 200 26.1 28 3.53 3.18 230 30.0 30 3.54 3.22 230 30.0 34 3.54 3.28 260 33.9 37 3.56 3.33 260 33.9 40 3.57 3.38 300 39.1 44 3.58 3.44 350 45.7 45 3.59 3.45 350 45.7 49 3.6 3.50 400 52.2

(130) FIG. 9 is a graph showing the evolution of pH1, pH2 and the flow rate expressed in BV/hour as a function of time for this 5.sup.th experiment with circulation in a loop of a cranberry juice load of 9 BV.

(131) In light of table 15 and FIG. 9, one can in particular see that: the fact that for the first two minutes of the experiment (i.e., of the circulation in a loop of the cranberry juice), the flow rate was only 2.6 BV/hour, had an impact on the pH value of the cranberry juice leaving the column at the beginning of the experiment, which was more than 8.5 (i.e., the pH value at which the compounds of interest such as the anthocyans are highly likely to be altered); once the flow rate increased, going from 2.6 BV/hour to 52.2 BV/hour, the pH of the cranberry juice immediately went from 8.92 to 3.28, i.e., the cranberry juice reached a pH value at which the compounds of interest are not altered; after 49 minutes of experimentation, the pH of the cranberry juice in the container reached the target value of 3.5.

(132) This 5.sup.th experiment thus attests to the significance of the fact that the circulation flow rate of the cranberry juice must be at least 10 BV/hour, as well as the significance of its regulation, and particularly at the beginning of the experiment, where it must be high in order for the cranberry juice not to have, upon leaving the column, a pH greater than the values at which the compounds of interest such as the anthocyans are likely to be altered.

(133) With a column filled with resin 2, three experiments were done so as to vary the cranberry juice load to be deacidified (i.e., placed in circulation in a loop).

(134) The 1.sup.st experiment was done with a load of 6 BV.

(135) For this 1.sup.st experiment, table 16 below outlines, as a function of time (expressed in minutes): the pH1 and pH2 values; the flow rate of cranberry juice circulating in the column (expressed in mL/minutes and in BV/hour). The flow rate is always comprised between 10 BV/hour and 250 BV/hour.

(136) TABLE-US-00016 TABLE 16 outlining the values of pH2, pH1 and the circulation flow rate of cranberry juice with a load of 6 BV Time Flow rate Flow rate (minutes) pH2 pH1 (mL/minute) (BV/hour) 1 9.58 2.50 100 120 2 4.84 2.62 80 96 3 4.15 2.72 80 96 4 4.21 2.81 60 72 5 4.24 2.89 60 72 6 4.16 2.97 60 72 7 4.11 3.04 60 72 8 4.07 3.13 60 72 10 3.99 3.26 60 72 12 3.91 3.37 60 72 14 3.85 3.44 60 72 16 3.82 3.49 60 72 17 3.8 3.51 60 72 18 3.79 3.52 60 72

(137) FIG. 10 is a graph showing the evolution of pH1, pH2 and the flow rate expressed in BV/hour as a function of time for this 1.sup.st experiment with circulation in a loop with a cranberry juice load of 6 BV.

(138) In light of table 16 and FIG. 10, one can in particular see that: despite a high circulation flow rate of 120 BV/hour at the beginning of the experiment, the pH value of the cranberry juice leaving the column was 9.58 (i.e., a pH value at which the compounds of interest such as the anthocyans are highly likely to be altered); next, after 2 minutes of experimentation, the pH values of the cranberry juice were still below 5 (i.e., pH values at which the compounds of interest are not likely to be altered); thus, the 1.sup.st minute of experimentation, despite a very high circulation flow rate, could have been detrimental to the compounds of interest; with a load of 6 BV of cranberry juice and resin 2, a circulation flow rate higher than 120 BV/hour and/or another dimensioning of the column should be implemented to prevent, at the beginning of the experiment, compounds of interest from being altered due to the fact that the pH of the cranberry juice leaving the column is greater than 9; after 17 minutes of experimentation, the pH of the cranberry juice in the container has reached the target value of 3.5.

(139) The 2.sup.nd experiment was done with a load of 8 BV.

(140) For this 2.sup.nd experiment, table 17 below outlines, as a function of time (expressed in minutes): the pH1 and pH2 values; the flow rate of cranberry juice circulating in the column (expressed in mL/minutes and in BV/hour). The flow rate is always comprised between 10 BV/hour and 250 BV/hour.

(141) TABLE-US-00017 TABLE 17 outlining the values of pH2, pH1 and the circulation flow rate of cranberry juice with a load of 8 BV Time Flow rate Flow rate (minutes) pH2 pH1 (mL/minute) (BV/hour) 1 6.83 2.47 100 120 1.5 4.18 2.50 100 120 2 3.77 2.54 100 120 2.5 3.68 2.59 80 96 3 3.66 2.62 80 96 4 3.59 2.70 40 48 5 3.62 2.75 40 48 6 3.63 2.80 30 36 7 3.6 2.85 20 24 8 3.59 2.90 10 12

(142) FIG. 11 is a graph showing the evolution of pH1, pH2 and the flow rate expressed in BV/hour as a function of time for this 2.sup.nd experiment with circulation in a loop with a cranberry juice load of 8 BV.

(143) In light of table 17 and FIG. 11, one can in particular see that: despite a high circulation flow rate of 120 BV/hour at the beginning of the experiment, the pH value of the cranberry juice leaving the column was 6.83 (i.e., a moderately acceptable pH value, since compounds of interest such as the anthocyans may be altered); next, after 1.5 minutes of experimentation, the pH values of the cranberry juice were still below 4.55 (i.e., pH values at which the compounds of interest are not likely to be altered); the target value of 3.5 is not reached during this 2.sup.nd experiment; thus, during this 2.sup.nd experiment, aside from the fact that compounds of interest may have been altered, the circulation flow rate of the cranberry juice was not adjusted, such that the pH of the cranberry juice increases up to the target value of 3.5 that had been set.

(144) The 3rd experiment was done with a load of 10 BV.

(145) For this 3.sup.rd experiment, table 18 below outlines, as a function of time (expressed in minutes): the pH1 and pH2 values; the flow rate of cranberry juice circulating in the column (expressed in mL/minutes and in BV/hour). The flow rate is always comprised between 10 BV/hour and 250 BV/hour.

(146) TABLE-US-00018 TABLE 18 outlining the values of pH2, pH1 and the circulation flow rate of cranberry juice with a load of 10 BV Time Flow rate Flow rate (minutes) pH2 pH1 (mL/minute) (BV/hour) 1.5 2.96 2.54 100 120 2 4.41 2.51 100 120 3 3.61 2.59 80 96 4 3.53 2.59 60 72 5 3.52 2.71 60 72 8 3.51 2.81 40 48 9 3.48 2.88 40 48 11 3.45 2.92 30 36 13 3.43 2.94 20 24 16 3.45 2.97 10 12

(147) FIG. 12 is a graph showing the evolution of pH1, pH2 and the flow rate expressed in BV/hour as a function of time for this 3.sup.rd experiment with circulation in a loop with a cranberry juice load of 10 BV.

(148) In light of table 18 and FIG. 12, one can in particular see that:

(149) the cranberry juice still had, upon leaving the column, a pH below 4.5. The process according to the invention is therefore not likely to alter the compounds of interest, such as the anthocyans; the target value of 3.5 was not reached during this 3.sup.rd experiment; with this 3.sup.rd experiment, the circulation flow rate of the cranberry juice was not adjusted, such that the pH of the cranberry juice increases up to the target value of 3.5 that had been set.

(150) Table 19 is a summary table that outlines, according to the experiments done (i.e., experiments E1 to E5 with resin 1 and experiments E′1 to E′3 with resin 2): the volume of cranberry juice circulated in a bowl to be deacidified, in other words, the cranberry juice load to be deacidified. This volume is expressed in By; the concentration index expressed in degrees Brix (°Bx); the final pH at the end of the experiment; the duration of the experiment; the optical density of 420 nm, 520 nm, 620 nm and 280 nm; the intensity and shade; the relative optical density at 420 nm, 520 nm, 620 nm and 280 nm; the relative intensity and the relative shade; the malic acid and quinic acid concentrations in the deacidified cranberry juice; the ratio of these malic acid and quinic acid concentrations.

(151) Furthermore, in a column titled “Raw juice”, the characteristics of the raw cranberry juice are recalled, i.e., before deacidification thereof.

(152) The optical density was measured by UV-visible spectrophotometry.

(153) The intensity parameter corresponds to the sum of the values of the optical density at 420 nm, 520 nm and 620 nm.

(154) The shade parameter corresponds to the ratio of the optical density at 420 nm to that at 520 nm.

(155) The optical density at 280 nm provides an indication of the concentration of the carbon and double bond rings, which is therefore proportional to the concentration of the functional molecules.

(156) The relative optical densities correspond to the optical densities divided by the concentration index expressed in degrees Brix of the corresponding cranberry juice. These relative optical density values account for the dilution effect due to the presence of water in the column. The same is true for the relative intensity and relative shade values.

(157) The malic and quinic acid concentrations were determined by HPLC with the equipment described above.

(158) During all of these experiments implementing the process according to the invention with resins 1 and 2, it should be noted that with a regulation of the circulation flow rate, the cranberry juice was able to be deacidified by going from a pH value of 2.47 to values close to the target value of 3.5. The initial circulation flow rate must therefore be very high so that the pH of the cranberry juice leaving the column is not too high (and therefore harmful for the compounds of interest) at the beginning of the experiment. Next, the circulation flow rate is gradually reduced, then stabilized around 20 BV/hour for resin 1 and 70 BV/hour for resin 2. Resin 2 has faster kinetics than resin 1, which requires regulating the pH of the cranberry juice well at the outlet of the column, and particularly at the beginning of the experiment.

(159) TABLE-US-00019 TABLE 19 summarizing the results of the 8 experiments implementing the deacidification process according to the invention Raw Resin 1 Resin 2 juice E1 E2 E3 E4 E5 E′1 E′2 E′3 Volume of the resin 50 50 50 460 460 50 50 50 (mL) V produced 8 10 9 9 8 6 8 10 Brix (°B) 7.6 5.4 5.4 5.3 5.4 7.4 5.0 5.6 5.9 pH 2.47 3.50 3.39 3.50 3.35 3.50 3.52 2.90 2.97 Time 47 240 110 120 49 18 8 16 (minutes) malic acid (g/L) 9.47 5.35 6.35 5.26 4.88 6.32 4.59 5.40 6.35 quinic acid (g/L) 6.63 5.05 5.55 4.92 4.85 6.01 4.00 4.73 5.55 quinic acid/malic acid 0.70 0.94 0.87 0.94 0.99 0.95 0.87 0.88 0.87 ratio Optical density: 420 nm 1.625 1.240 1.240 1.030 1.390 1.830 0.560 0.925 1.130 520 nm 2.705 2.16 2.390 1.910 2.545 2.770 1.115 2.085 2.675 620 nm 0.230 0.175 0.160 0.150 0.220 0.279 0.065 0.065 0.090 280 nm 29.320 — — — — 25.020 — — — intensity 4.560 3.580 3.790 3.090 4.160 4.880 1.740 3.080 3.900 shade 0.600 0.570 0.520 0.540 0.550 0.660 0.500 0.440 0.420 Relative optical density: 420 nm 0.21 0.23 0.23 0.19 0.26 0.25 0.11 0.17 0.19 520 nm 0.36 0.40 0.44 0.36 0.47 0.37 0.22 0.37 0.45 620 nm 0.03 0.03 0.03 0.03 0.04 0.04 0.01 0.01 0.02 280 nm 3.86 — — — — 3.38 — — — relative intensity 0.60 0.66 0.70 0.58 0.77 0.66 0.29 0.14 0.11 relative shade 0.08 0.11 0.10 0.10 0.10 0.09 0.10 0.08 0.07

(160) In light of table 19, we note that: resin 1 has an exchange capacity 50 times greater than resin 2. Indeed, with resin 1, it is possible to deacidify up to about 9 BV of the cranberry juice while keeping the pH at 3.5, whereas it is necessary to limit the load to 6 BV with resin 2 to guarantee the level of 3.5 pH units; under these conditions, resin 2 causes a significant decrease in the colored intensity: the raw juice being at 0.60 and reaches 0.77 at pH 3.5 with resin 1 but only 0.29 with resin 2; the process according to the invention increases the ratio of the concentration of quinic acid to that of malic acid: it goes from 0.7 to 0.9-1 in the deacidified juice; the malic acid decreases in concentration significantly more than the quinic acid.

(161) According to the inventive process, the juices obtained from 10 tests were mixed and concentrated at 50 Brix. The concentrated deacidified juice is compared to the raw concentrated juice. We note: a decrease of 20% of the malic acid a constant concentration in quinic acid the quantity of cations (such as sodium, potassium, magnesium and calcium) has not varied during the process.

(162) The total proanthocyanidins of the deacidified juice according to the inventive process were assayed using the Multi-laboratory validation of standard method for quantifying proanthocyanidins in cranberry powders process, Wiley Interscience, 2010, and the results are shown in the following table in A2 dimer proanthocyanidin equivalent.

(163) TABLE-US-00020 Total Proanthocyanidins Sample (Eq. A2 Dimer) mg/L Cranberry juice to be deacidified 159.2 Deacidified cranberry juice 159.8

(164) The scanning of the components (identified in the table below) was done using a liquid chromatography and quad time-of-flight (UPLC-QTOF) system in negative mode. The samples were filtered. After computer processing, the exact masses obtained were grouped together by families after identification using the databank. The following table shows the sum of the areas obtained for all of the families.

(165) TABLE-US-00021 Untreated cranberry juice Treated cranberry juice Families Area % (total) Area % (total) Proanthocyanidins 2941 8.8 4164 9.5 Phenolic acids 20315 61.0 26266 60.1 Flavonoids 10063 30.2 13277 30.4 Total 33319 100.0 43708 100.0
Scanning of the Components

(166) TABLE-US-00022 Phenolic acids Proanthocyanidins Flavonoids 2-hydroxybenzoic acid (−)-Epicatechin 3-Hydroxyphloretin 2′-O- glucoside 3-hydroxybenzoic acid (−)-Epigallocatechin Apigenin 3-Methyl catechol (+)-Catechin Apigenin 6-C-glucoside 4,6,3′,4′-Tetramethoxyaurone (+)-Catechin 3-O-gallate Apigenin 7-O-glucoronide 4-Hydroxybenzaldehyde (+)-Catechin 3-O-glucose Dihydromyricetin 3-O- rhamnoside 4-hydroxybenzoic acid PAC A2 Dihydroquercetin 4-Hydroxycoumarin PAC B2 Fisatin 4-hydroxyphenyl acetic acid A trimers Isorhamnetin r-Vinylguaiacol B trimers Isorhamnetin 3-O-glucoronide r-Vinylphenol Kaempferol- glucoside/galactoside 5,5′-dehydrodiferulic acid Kaempferol-glucuronide 5-O-galloylquinic acid Methyl quercetin Benzoic acid Myricetin Caffeic acid Myricetin 3-O-arabinoside Caffeoyl glucose Myricetin glycoside/galactoside Catechol Phloretin Chlorogenic acid Quercetin Cinnamic acid Quercetin 3-O-arabinoside Cinnamoyl glucose Quercetin 3-O-glucoronide Coumarin Quercetin 3-O-xyloside Coumaroyl glucoside Quercetin- glucoside/galactoside Dihydro-p-coumaric acid Resveratrol Ellagic acid Resveratrol-3-O-glucoside Ellagic acetyl-arabinoside acid Rutin Ferroloyl glucoside Gallic acid 3-O-gallate gallic acid Galloyl glucose Hydroxycaffeic acid M-coumaric acid O-coumaric acid p-Anisaldehyde p-coumaric acid p-Anisaldehyde p-coumaric acid Ethyl ester p-coumaric acid p-HPEA-EA Protocatechuic acid Pterostilbene Pyrethin II Pyrogallol Sinapaldehyde Sinapinic acid Syringic acid Syrigin Vanillic acid

(167) What clearly emerges from the characterization is that the content in compounds of interest such as proanthocyanidins, phenolic acids, flavonoids and certain important cations of the deacidified cranberry juice is substantially the same as the cranberry juice to be deacidified.

(168) FIG. 13 is a graph showing the variation of the duration of the experiment, the pH at the end of the experiment as a function of the cranberry juice load to be deacidified for the 5 experiments done with resin 1.

(169) In light of the graph of FIG. 13, one can see that the optimal load of cranberry juice to be deacidified when the column is filled with resin 1 is 9 BV.

(170) FIG. 14 is a graph showing the variation in the duration of the experiment, the pH at the end of the experiment as a function of the cranberry juice load to be deacidified for the 3 experiments done with resin 2.

(171) In light of this graph of FIG. 14, one can see that the optimal load of cranberry juice to be deacidified when the column is filled with resin 2 is 6 BV.

(172) For the 3.sup.rd experiment with resin 1, the saturation of the resin was done with 2 BV of hydrochloric acid (1 mol/L-73 g/L of resin) at a flow rate of 2 BV/hour in an up flow mode, followed by slow rinsing with 2 BV of water at a flow rate of 2 BV/hour using an up flow mode.

(173) During the saturation, the acids fixed by the resin are released by the passage of hydrochloric acid.

(174) Table 20 below outlines the concentrations in chlorides and malic and quinic acid in the effluent recovered at the outlet for resin 1, and as a function of the BV of hydrochloric acid, then of water having circulated in resin 1 to respectively saturate and rinse it. The BV is expressed cumulatively. This thereby makes it possible to track the evolution of the chloride, malic and quinic acid concentrations as a function of the progression of the saturation of resin 1, then its rinsing.

(175) TABLE-US-00023 TABLE 20 outlining the concentrations in chlorides and malic and quinic acids during the saturation with hydrochloric acid, then rinsing of resin 1 Chloride Malic acid Quinic acid concentration concentration concentration phase BV (g/L) g/L g/L Hydrochloric acid 0.5 0.00 0.10 0.67 1 0.00 0.10 0.63 1.5 0.00 0.16 0.86 2 0.00 8.56 2.95 Water 2.5 0.00 15.48 2.41 3 1.10 16.49 2.22 3.5 0.50 9.83 1.47 4 0.30 4.77 0.78

(176) FIG. 15 is a graph of the evolution of the chloride, malic acid and quinic acid concentrations as a function of the cumulative BV of hydrochloric acid, then water.

(177) For the 1.sup.st experiment with resin 2, the saturation of the resin was done with 2 BV of hydrochloric acid (1 mol/L; 73 g/L of resin) at a flow rate of 2 BV/hour in an up flow mode, followed by slow rinsing with 2 BV of water at a flow rate of 2 BV/hour using an up flow mode.

(178) Table 21 below outlines the concentrations in chlorides and malic and quinic acids in the effluent recovered at the outlet for resin 2, as a function of the BV of hydrochloric acid, then of water having circulated in resin 2 to respectively saturate and rinse it. The BV is expressed cumulatively.

(179) TABLE-US-00024 TABLE 21 outlining the concentrations in chlorides and malic and quinic acids during the saturation with hydrochloric acid, then rinsing of resin 2 Chloride Malic acid Quinic acid concentration concentration concentration phase BV (g/L) g/L g/L Hydrochloric acid 0.5 0.00 0.17 0.27 1 0.00 0.15 0.22 1.5 0.00 0.14 0.20 2 0.00 0.90 0.17 Water 2.5 9.70 27.70 0.00 3 20.90 17.30 0.00 3.5 13.10 7.53 0.00 4 3.80 2.73 0.00

(180) FIG. 16 is a graph of the evolution of the concentration in chlorides, malic acid and quinic acid as a function of the cumulative BV of hydrochloric acid, then water.

(181) In light of tables 20 and 21 and FIGS. 15 and 16, one will note that: resin 1 has a greater exchange capacity, since resin 2 has practically no excess chlorides in the recovered fraction, whereas on average, 10 g/L of residual chlorides is measured in the fraction recovered with resin 2. Approximately ⅓ of the chlorides is not used during the saturation with resin 2.

D—Example of Formulations for Grenadine Syrup

(182) Table 22 below outlines: the formulation of a grenadine syrup containing cranberry juice deacidified with the process according to the invention, i.e., a “formulation according to the invention”; the equivalent formulation of a grenadine syrup that is traditionally implemented, i.e., a “comparative formulation”.

(183) TABLE-US-00025 TABLE 22 outlining the formulations of grenadine syrup according to the invention and comparison Comparative formulation Inventive formulation (kg) (kg) Isoglucose syrup at 65/70° Bx 3000 2700 Cranberry juice at 55° Bx 0 300 deacidified according to the invention Grenadine flavoring 20 20 Water 850 905 Citric acid in solution 55 0 Dye E122 0.55 0 Vanilla flavoring 1 0 Dye E124 0.55 0 Total mass 3927.1 3926

(184) The citric acid was in solution in water at a concentration of 150 g/L.

(185) The formulation of grenadine syrup according to the invention has the advantages relative to the comparative equivalent formulation of being free of any dyes, as well as citric acid, which is a food additive used as an acidity corrector, but also known to cause dental problems.

E—Example of Cranberry/Raspberry Syrup Formulations

(186) Table 23 outlines below: the formulation of a cranberry and raspberry syrup containing cranberry juice deacidified with the process according to the invention, i.e., a “formulation according to the invention”; the equivalent formulation of a cranberry/raspberry syrup that is traditionally implemented, i.e., a “comparative formulation”.

(187) TABLE-US-00026 TABLE 23 outlining the formulations of cranberry/raspberry syrup according to the invention and comparison Comparative formulation Inventive formulation (kg) (kg) Cranberry juice deacidified 0 513.3 according to the invention Cranberry juice not deacidified 14 14 65° Bx Isoglucose syrup 65° Bx 3000 2700 Red grape juice 65° Bx 15 0 Citric acid in solution 185 0 Raspberry and cranberry 8.6 8.6 flavoring Dye E124 0.3 0 Elderberry juice 65° Bx 13 0 Raspberry juice 65° Bx 15 15 Total mass 3250.9 3250.9

(188) The formulation of the cranberry and raspberry syrup according to the invention has the advantages, relative to the comparative equivalent formulation, of: having no dye E124 and citric acid; having replaced part of the sugar from the isoglucose syrup, as well as the sugar from the elderberry and grape syrups, with the deacidified cranberry juice according to the inventive process.

(189) It should be noted that the comparative formulation comprises non-deacidified cranberry juice.

(190) Having deacidified the cranberry juice with the process according to the invention makes it possible to have a formulation of cranberry and raspberry syrup that comprises more cranberry juice than the comparative equivalent formulation, and therefore to better leverage the cranberry juice.

(191) The cranberry and raspberry syrup formulation is perceived as more natural. It further makes it possible to declare a higher red fruit content than the comparative formulation whose read for content consists of the content in non-deacidified cranberry juice plus that of the raspberry and cranberry flavoring.

F—Cranberry Sorbet Formulation

(192) Table 24 below outlines a cranberry-based sorbet formulation deacidified using the process according to the invention.

(193) TABLE-US-00027 TABLE 24 outlining a sorbet formulation based on cranberry juice deacidified according to the invention Quantity (g) Deacidified cranberry juice 7.6° Bx 930 Natural flavorings 10 Fructose syrup 70° Bx 60 Total 1000

(194) The low acidity of the cranberry juice deacidified using the process according to the invention makes it possible to produce a sorbet formulation containing this cranberry juice in a large quantity (weight content 93% relative to the total weight of the sorbet). The very small quantities of fructose syrup and natural flavorings (weight contents of 1% and 6%, respectively, relative to the total mass of the sorbet), as well as the absence of any dietary additive and dye in the sorbet formulation, attest to a very natural and “pure fruit” product.

G—Cooking Sauce Formulation of the Barbecue Sauce Type

(195) In this savory product example, the fruity notes of the cranberry, without its drawbacks in terms of acidity and astringency, are associated with traditional notes of the barbecue type, namely smokiness, providing a sugar/salt balance to the sauce.

(196) All of the ingredients of the sauce outlined in table 25 below were mixed and heat-treated at 85° C. for 5 minutes in order to preserve the freshness of the product, which was next pasteurized and aseptically packaged.

(197) TABLE-US-00028 TABLE 25 outlining a cooking sauce formulation of the barbecue type with a base of cranberry juice deacidified according to the invention. Quantity (g) Deacidified cranberry juice 7.6° Brix 550 Deacidified cranberry juice 55° Brix 255 salt 87 Natural flavorings (fried onion and spices) 12 Smoke and meat flavorings (fried onion and 5 spices) Total 1000