Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of lowering temperature to or below 32...
Patent
1980-03-14
1982-02-02
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of lowering temperature to or below 32...
4263302, 426333, 426573, 426579, 426583, 426639, A23L 338, A23L 300
Patent
active
043139671
ABSTRACT:
Microbiologically stable now-crystalline foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide an AW of from about 0.08 to about 0.93. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. The foods are mixed with fruit which has been infused with solutes to replace a portion of the water content of the fruit.
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Eapen Kuttikandathil E.
Kahn Marvin L.
Hunter Jeanette M.
Rich Products Corporation
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