Process for infusing high levels of humectant into dried fruits,

Details Process for infusing high levels of humectant into dried fruits, Process for infusing high levels of humectant into dried fruits,

1990-01-09

1991-03-19

Paden, Carolyn

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

426102, 426310, 426324, 426331, 426615, 426620, 426640, A23B 714, A23B 708

Patent

active

050009710

ABSTRACT:
The invention relates to the preparation of fruit for use in packaged dry foods, such as mixes and ready to eat ceral. A method of infusing high levels of liquid humectant into fruits such as raisins, without generating a stream of waste humectant, is disclosed. The method comprises applying a relatively high level of liquid humectant as a surface coating, and allowing the raisins to stand for enough time for most of the humectant to be absorbed into the fruit, before admixing the resulting fruit the dry food for packaging.
For dry foods having very low Water Activity levels, e.g. 0.30 and below, special means are disclosed for increasing the liquid humectant carrying capacity of the fruit, in order to accommodate very high levels of liquid humectant as a topical application, for infusion during a period of time in which the raisins are standing, e.g. during storage or shipment. These means include mechanical means, such as tumbling, or alternatively, ingredient means, such as the use of humectants containing thickeners.

REFERENCES:
patent: 1434837 (1922-11-01), Newby
patent: 1853152 (1932-04-01), Segur
patent: 3006773 (1961-10-01), Fitzgerald
patent: 3952112 (1976-04-01), Fulger
patent: 4103035 (1978-07-01), Fulger
patent: 4256772 (1981-03-01), Shanbhag
patent: 4696824 (1987-09-01), Meczkowski

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