Method for retaining softness in raisins

Details Method for retaining softness in raisins Method for retaining softness in raisins

1973-07-11

1978-07-25

Hart, Charles N.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426615, 426640, A23B 708, A23B 714

Patent

active

041030354

ABSTRACT:
A method is disclosed for treating raisins and other whole dried fruit to provide a significant humectant content therein and to improve softness retention under storage conditions. The raisins are first treated with a hot, weak acid and are then washed and treated with glycerol, sorbitol, or other humectants, followed by washing and controlled drying to a moisture content of about from 12% to 20%.

REFERENCES:
patent: 119442 (1871-09-01), Ackart
patent: 1434837 (1922-11-01), Newby
patent: 1853151 (1932-04-01), Segen
patent: 1886233 (1932-11-01), Sanders
patent: 2005184 (1935-06-01), Forrest
patent: 2278469 (1942-04-01), Musher
patent: 2909435 (1959-10-01), Walters
patent: 3006773 (1961-10-01), Fitzgerald
patent: 3453118 (1969-07-01), Jobin
patent: 3595681 (1971-07-01), Kaplow
Handbook of Food Additives, 1968, Furia; T. E., Editor, pp. 448-453.

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