Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Plant derived tissue containing other than potato
Patent
1981-06-08
1982-11-30
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Plant derived tissue containing other than potato
426321, 426639, 426640, A23B 702
Patent
active
043615899
ABSTRACT:
A dried infused celery which has extended storage stability and which upon rehydration possesses the taste, color, texture and appearance of fresh celery is prepared by soaking fresh celery pieces in a solution containing either lactose, glucose, a glucose syrup with a DE of 30 to 60 or derivatives thereof, the solution having a pH of 6.5 to 9 and maintained at a temperature of 120.degree. F. (48.degree. C.) to less than 220.degree. F. (105.degree. C.) and at a soaking concentration and period of time to infuse the celery pieces with from 55 to 85% sugar solids, followed by draining then drying the infused celery pieces.
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Dehydrated Celery: Effects of Predrying Treatments and Rehydration Procedures on Reconstitution, by H. J. Neuman, Journal of Food Science, vol. 37, 1972; pp. 437-441.
Osmotic Dehydration of Fruits by J. D. Ponting et al., Food Technology, Oct. 1966, pp. 125-128.
Hibler Diane E.
Kenyon Ralph E.
Layton Larry L.
Sarma Monoj K.
Swanson Wade H.
Curtin Elizabeth J.
Donovan Daniel J.
General Foods Corporation
Jones Raymond N.
Savoie Thomas R.
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