Fruit stuffed with brine resistant hard gel and method of formin

Details Fruit stuffed with brine resistant hard gel and method of formin Fruit stuffed with brine resistant hard gel and method of formin

1975-01-10

1976-01-13

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426282, 426577, A23B 710

Patent

active

039326730

ABSTRACT:
A pitted drupe containing a crisp gel stuffing of finely divided vegetable material, low methoxyl pectin, a slowly soluble calcium salt, and acid to maintain the gel at a pH of from 2.8 to 3.9. The stuffed drupe is fermented in brine at the same pH.

REFERENCES:
patent: 2322880 (1943-06-01), Pollak
patent: 2351788 (1944-06-01), Smith
patent: 2356287 (1944-08-01), Van Dellen
patent: 2382682 (1945-08-01), Van Dellen
patent: 2791508 (1957-05-01), Rivoche

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