Process for preparing simulated soft centered fruits

Details Process for preparing simulated soft centered fruits Process for preparing simulated soft centered fruits

1976-05-07

1978-09-26

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Shaping by extruding into chemically reactive fluid

426573, 426577, 426516, 426803, A23L 104

Patent

active

041171721

ABSTRACT:
A fruit product having a texture which on eating is sensed as non-uniform like that of soft centered fruits such as gooseberries and cherries is prepared by a process in which fruit pulp or puree admixed with an alginate or pectate sol is brought into contact with a dissolved calcium ion so that part of the sol is gelled and the fruit pulp or puree is distributed between a fluid or plastic core of alginate or pectate sol and a firm exterior of calcium alginate or pectate gel and the product is heated to prevent the core from becoming a firm gel.

REFERENCES:
patent: 2403547 (1946-07-01), Peschardt
patent: 2524416 (1950-10-01), Baker
patent: 2919198 (1959-12-01), Kohler
patent: 2992925 (1961-07-01), Green
patent: 3362831 (1968-01-01), Szezesniak
patent: 3493394 (1970-02-01), Eldridge et al.
patent: 3682654 (1972-08-01), Johnson

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