Method for the manufacture of pectinous and sacchariferous prepa

Details Method for the manufacture of pectinous and sacchariferous prepa Method for the manufacture of pectinous and sacchariferous prepa

1991-06-04

1993-03-02

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426639, 426400, A23L 1064

Patent

active

051907852

ABSTRACT:
For the manufacture of jams and marmalades one proceeds in that, from the charged products of fruit, glucose syrup or crystallized sugar, a component of fruit and glucose syrup which is smaller in comparison with the total quantity of charged products, is removed and boiled down separately for concentration, while the remaining component of charged products from the larger percentage of fruit and sugar is mixed with powdered or aqueous pectin and, in dependence of the solubility of the pectins, the separately inspissated component is mixed with the remaining component of fruit and sugar and the mixture is heated under pressure or vacuum to from 95.degree. C. to 110.degree. C. and, subsequent to the addition of an acid at gelatinization temperature, the product is filled into jars or the like.

REFERENCES:
patent: 4501763 (1985-02-01), Yuguchi et al.
patent: 4562085 (1985-12-01), Ruggiero
patent: 5075124 (1991-12-01), Horie et al.

Affiliated with

Also associated with

Rating

Method for the manufacture of pectinous and sacchariferous prepa does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method for the manufacture of pectinous and sacchariferous prepa, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for the manufacture of pectinous and sacchariferous prepa will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-125556