Abstract: Fresh squeezed single-strength citrus juice or other juices are homogenized under an ultra-high pressure of about 15,000 psi. Surprisingly, the ultra-high pressure homogenized juice exhibits an increased shelf life and decreased microbiological activity compared to juice homogenized under conventional pressures. The microbiological activity present in the juice is significantly reduced despite the fact that no pasteurization step is conducted. Single-strength juice processed in this manner maintains good flavor and palatability for 40 days at a storage temperature of 40.degree. F. or lower compared to less than one-half this shelf life for untreated juice.

Abstract: A process and apparatus for preparing soluble tea products capable of being reconstituted in hot or warm water to produce tea beverages substantially free of cloudiness and turbidity, wherein a dilute tea extract obtained from Soviet (Georgian) tea leaf is concentrated, diluted, clarified and reconcentrated. The processing steps according to this invention are generally applicable to the preparation of both hot and cold-water soluble tea beverages from any tea leaf.

Abstract: Caramel color concentrates are prepared by subjecting a mixture of caramel color and water to ultrafiltration through a semi-permeable membrane, wherein the pH and/or ionic strength of the caramel color/water mixture, at all or particular stages of the ultrafiltration process, is regulated so as to obtain desirable processing and product attributes, such as increased retention of desired properties of the starting caramel color, increased removal of low molecular weight materials during ultrafiltration and increased rates of ultrafiltration.