Process for infusing raisins with humectant

Details Process for infusing raisins with humectant Process for infusing raisins with humectant

1994-09-21

1995-08-08

Pratt, Helen

Food or edible material: processes, compositions, and products

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

426102, 426293, 426302, 426304, 426506, 426519, 426640, A23L 1212, A23B 410

Patent

active

054396921

ABSTRACT:
Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the weight of the raisins. The humectant is then infused into the raisins under vacuum conditions with occasional tumbling for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19% by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20%.

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Dean Duxbury, Food Processing, May 1993, pp. 55-56.

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