Non-freeze fruit products and processes

Details Non-freeze fruit products and processes Non-freeze fruit products and processes

1992-04-22

1993-10-26

Pratt, Helen F.

Food or edible material: processes, compositions, and products

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

Plant material is basic ingredient other than extract,...

426384, 426385, 426444, 426465, 426489, 426524, 426583, 426616, A23B 702, A23B 704

Patent

active

052564380

ABSTRACT:
The invention relates to ready-to-eat preserved edible fruit products which consists of natural fruit or fruit pieces which have been dehydrated to a soluble solids level of 40% to 60%, a moisture level of 35% to 55% and a water activity level of 0.75 to 0.90 and to processes of producing such products and foods containing such products. The product remains unfrozen at temperatures within the range of 0.degree. C. to -25.degree. C.

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patent: 3408208 (1968-10-01), Lamb
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patent: 4332824 (1982-06-01), Kahn et al.
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patent: 4713252 (1987-12-01), Ismail
patent: 5110609 (1992-05-01), Lewis et al.
Tamime et al, 1985, Yogurt Science and Technology, Pergamon Press, p. 63.
Tressler et al, 1968, The Freezing Preservation of Foods, Avi Publishing Co., Inc., Westport, Conn., pp. 169, 348, 349, 363.

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