BigPatents India

The invention relates to a process to reduce the hygroscopicity of freeze dried juice powders. The method consist of conversion of meta stable amorphous sugars to stable crystalline sugars, which are known to be less hygroscopic. The juice/powder is exposed to a critical relative humidity for a period so as to convert amorphous liquid bridges between the crystallized sugars are removed by further drying in a freeze-drier for 2 to 3 hours. To provent flavour loss during the crystallization process 0.5% of betacyclodextrin is incorporated into the liquid juice before pasteurisation. Flavour loss is prevented to the extent of 80-9-%. This process of controlled crystallization is of considerable help in preserving highly hygroscopic juice powder under uncertain/humid enviornment weather conditions without affecting colour, flavour, appearance and acceptability for 10 to 12 months. The juice powder can be easily handled without stickiness and caking; and can be stored inpet/glass bottles.