Congealed fruit confection especially for making fruit clusters

Details Congealed fruit confection especially for making fruit clusters Congealed fruit confection especially for making fruit clusters

1994-03-28

1996-09-10

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426577, 426285, 426660, A23L 1072, A23L 1064

Patent

active

055544061

ABSTRACT:
A congealed fruit confection with a high fruit intensity comprising a mixture of a fruit concentrate, natural sweeteners, a softening agent, a humectant, water and pectin of over 1.0% by weight of the mixture where the mixture is congealed in molding material to reduce the water of the mixture to provide a water activity of substantially less than about 0.40.

REFERENCES:
patent: 3097951 (1963-07-01), Greninger
patent: 4585657 (1986-04-01), Karwowski et al.
patent: 5084296 (1992-01-01), Lugay et al.
Lees et al. Sugar Confectionery & Choc. Manufact. pp. 1-7.
Barnett The Art & Science of Candy Manuf. pp.1-8; 137-145; pp. 195-196.

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