Fruit infusion using a syrup which has been subjected to enzyme

Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material

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426 52, 426639, A23L 100

Patent

active

046264345

ABSTRACT:
A process is described for rapidly infusing fruit with sugar solutes by means of an infusion bath which is maintained at a substantially constant solutes concentration and viscosity during the course of the infusion process by removing infusion solution; exposing the solution to an enzyme; concentrating the solution; and returning the concentrated solution to the original infusion bath.

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