Preparation of fruit and nut mixes with improved texture and tex

Details Preparation of fruit and nut mixes with improved texture and tex Preparation of fruit and nut mixes with improved texture and tex

1994-01-10

1996-04-30

Pratt, Helen

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426103, 426632, A23G 300

Patent

active

055123082

ABSTRACT:
Disclosed is the preparation of fruit and nut mixes with improved texture stability. Such mixes contain from about 15% to about 60% fruit and from about 40% to about 85% nuts wherein at least about 20% of the nuts are roasted and at least about 20% of the nuts have a crystalline sugar coating. The fruit for use in the mix has an initial water activity of from about 0.35 to about 0.70 and an initial moisture content of from about 7% to about 18% water. The roasted nuts for use in the mix have an initial water activity of from about 0.05 to about 0.40 and an initial moisture content of up to about 3% water. Once the fruit and nuts are combined, they are allowed to equilibrate in a moisture impervious environment to an equilibrium water activity of from about 0.35 to about 0.58 and a percent moisture to equilibrium water activity ratio of the fruit of from about 17:1 to about 32:1.

REFERENCES:
patent: 4256772 (1981-03-01), Shanbhag et al.
patent: 4451488 (1984-05-01), Cook et al.
patent: 4455333 (1984-06-01), Hong et al.
patent: 4522833 (1985-06-01), Sharma
patent: 4605561 (1986-08-01), Lang
patent: 4744995 (1988-05-01), Robinson
patent: 4784867 (1988-11-01), LaBaw et al.
patent: 4828858 (1989-05-01), Holloway, Jr. et al.
patent: 4888187 (1989-12-01), Given, Jr. et al.
patent: 5000971 (1991-03-01), Hsieh et al.
patent: 5194278 (1993-03-01), Strong
Family Circle, 1972, Rockville House Publishers, Inc., Rockville Center, N.Y. p. 1404.
Hong, Y. C. et al.; "Finite Element Modeling of Moisture Transfer During Storage of Mixed Multicomponent Dried Foods"; Journal of Food Science; vol. 51, (Mar.), 1986; pp. 554-558.

Affiliated with

Also associated with

Rating

Preparation of fruit and nut mixes with improved texture and tex does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Preparation of fruit and nut mixes with improved texture and tex, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Preparation of fruit and nut mixes with improved texture and tex will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-626752