Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1984-07-26
1985-12-31
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426102, 426103, 426577, 426578, 426658, 426496, A21D 1300, A21D 1308, A23G 300
Patent
active
045620806
ABSTRACT:
A fruit filling, for use in pastry products, prepared by using critical proportions of apple powder, pregelatinized tapioca starch, corn syrup containing at least 70 percent of high fructose solids, and concentrated fruit juice or concentrated fruit puree. The fruit filling is prepared in the absence of heat. Little or no granular sugars are added to the filler.
REFERENCES:
patent: 2059541 (1936-11-01), Thompson et al.
patent: 2359228 (1944-09-01), Lloyd et al.
patent: 3656967 (1972-04-01), Barton et al.
patent: 3676151 (1972-07-01), Scharschmidt
patent: 3833741 (1974-09-01), Katz et al.
patent: 3867560 (1975-02-01), Menzi et al.
patent: 3892871 (1975-07-01), Cooper
patent: 4234611 (1980-11-01), Kahn et al.
patent: 4313967 (1982-02-01), Kahn et al.
patent: 4387109 (1983-06-01), Kahn et al.
patent: 4390550 (1983-06-01), Kahn et al.
Arnow, L. Earle, "Introduction to Physiological and Pathological Chemistry", The C. V. Mosby Company, (1961), p. 250.
DeMan, John M., "Principles of Food Chemistry", The AVI Publishing Company Inc., (1980) pp. 163 and 164.
Hunter Jeanette M.
Kornutik Richard
Nabisco Brands Inc.
LandOfFree
Fruit filler for pastry products and process for its preparation does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Fruit filler for pastry products and process for its preparation, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Fruit filler for pastry products and process for its preparation will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1024119