Industrial processing of tomatoes and product thereof

Details Industrial processing of tomatoes and product thereof Industrial processing of tomatoes and product thereof

1996-06-21

1998-11-17

Pratt, Helen

Food or edible material: processes, compositions, and products

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

Flavor or flavor adjunct, acidulant or condiment

426270, 426478, 426481, 426495, 426615, 426655, A23L 1221, A23L 1222

Patent

active

058373110

ABSTRACT:
Tomatoes are separated into desirable food products by subjecting them, after conventional preliminary treatments, such as crushing, to a separation of serum from pulp by centrifugation at temperatures between 75.degree. and 110.degree. C. and centrifugal force between 2600 and 4000 G, whereby to obtain a pulp that contains at least 500 ppm of lycopene. The pulp is then subjected to extraction by means of solvents having .delta.H (delta H) and .delta.P (delta P) values chosen so as to extract an oleoresin that has a desired content of lycopene, phospholipids and mono- and di-glycerides. The serum is concentrated and mixed either with dehydrated spent tomato pulp or with dispersing agents and the mixture is dried to produce a new food product which is substantially free from sugars and agrochemicals, is low in lipids, and has a water content less than 5 ww %.

REFERENCES:
patent: 1324538 (1919-12-01), Boyles
patent: 2723199 (1955-11-01), Todd
patent: 2799588 (1957-07-01), Todd

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