Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact...
Patent
1992-07-21
1994-02-15
Golian, Joseph
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
426102, 426640, A23L 1212
Patent
active
052865053
ABSTRACT:
Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the weight of the raisins. The raisins and humectant are then tempered by immersing the raisins and humectant in additional humectant solution at a temperature of 90.degree.-100.degree. F. (32.degree.-44.degree. C.) for a times efficient to enable the raisins to absorb the humectant to an amount of about 10-19% by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20%.
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Cauchi Steven
Guzman Miguel
Hartson Barton L.
Golian Joseph
Kellogg Company
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