Welch Foods, Inc.

James P Lavoie

Stacy A Livisay

Methods of making a calcium fortified, tartaric acid-containing product that is essentially free of tartrate precipitates. The tartaric acid concentration of a precursor is adjusted to form an adjusted precursor. An additive comprising a calcium-based compound is mixed with the adjusted precursor to make the fortified product. The compound may be calcium gluconate, a variety of other compounds or mixtures thereof. The fortified product, when stored at approximately 70&#xb0; F., may remain essentially free of tartrate precipitate for at least sixteen weeks. The fortified, tartaric acid-containing products processed by the disclosed methods.

Calcium-fortified, grape-based products and methods for making them

Methods of making a calcium fortified, tartaric acid-containing product that is essentially free of tartrate precipitates, and products made by this method. The tartaric acid concentration of a precursor is adjusted to form an adjusted precursor. An additive containing a calcium-based compound is mixed with the adjusted precursor to make the fortified product. The compound may be calcium gluconate, a variety of other compounds or mixtures thereof. The fortified product, when stored at approximately 70&deg; F., may remain essentially free of tartrate precipitate for at least sixteen weeks.

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Billerica, MA, United States of America

James P Lavoie