Inulin infused fruit and method of preparation

Details Inulin infused fruit and method of preparation Inulin infused fruit and method of preparation

2006-10-10

2006-10-10

Pratt, Helen (Department: 1761)

Food or edible material: processes, compositions, and products

Product with added plural inorganic mineral or element...

C426S615000, C426S620000, C426S639000, C426S640000

Reexamination Certificate

active

07118772

ABSTRACT:
Dried foods infused with inulin are provided, especially whole fruit pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about 2–9. The products are shelf stable and provide high levels of fiber. The inulin bearing dried products can be added to other foods such as Ready-to-eat cereals base to provide high fiber blended products without need to altering the characteristics of the cereal base or its method of manufacture. Methods of preparing dried inulin infused fruit products are described comprising the steps of providing a quantity of un-comminuted food pieces having a moisture content ranging from about 40% to about 95%; infusing the food pieces with an inulin wherein the inulin has a degree of polymerization ranging from about 2–9 to form an at least partially inulin infused food piece; and drying the inulin infused food piece to a finish water activity ranging from about 0.4 to 0.55.

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