Shelf-stable fruit puree and method of preparation

Details Shelf-stable fruit puree and method of preparation Shelf-stable fruit puree and method of preparation

1997-08-14

1998-11-24

Bhat, Nina

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

426324, 426326, 426395, 426399, 426615, A23B 122, A23L 127, A23C 914

Patent

active

058403566

ABSTRACT:
Frozen fruit of at least one type is slowly thawed by refrigeration over a defined period of time, and then combined with a mix of 0.056% to 0.058% by weight of preservatives dissolved in purified water, 0.0% to 3.70% of natural sweetener or sweeteners, sufficient edible acid to give a pH range of about 2.3 to 3.8, and sufficient amounts of flavoring and coloring agent to give the desired flavor, color and consistency in the final product. The final fruit puree product has a brix value in the range of 6.0 to 25.0 which is a shelf-stable, ready to use fruit puree that does not require refrigeration.

REFERENCES:
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patent: 4336273 (1982-06-01), Lee
patent: 4562085 (1985-12-01), Ruggiero
patent: 4828866 (1989-05-01), Wade et al.
patent: 5389387 (1995-02-01), Zuniga et al.
patent: 5417998 (1995-05-01), Scheibner et al.
patent: 5576046 (1996-11-01), Ellis
Sofos, J.N. Sorbate Food Preservatives. CRC Press, Florida 1989, 55-84.

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