Process for producing shelf-stable fruit products by fruit cell

Details Process for producing shelf-stable fruit products by fruit cell Process for producing shelf-stable fruit products by fruit cell

1997-12-10

1999-03-09

Pratt, Helen

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,...

4263305, 426519, 426521, 426599, 426616, A23L 106, A23L 1064, A23L 1068

Patent

active

058797378

ABSTRACT:
Disclosed is a process for producing a shelf-stable, pourable fruit product from fresh and processed fruits, fruit purees and fruit juices, as well as the product so produced. The product is produced by a process which intentionally breaks the intact cellular structure of the fruit in order to substantially reduce average fruit particle size and facilitate formation of a complex or matrix of small particles surrounded by fluid. The product so produced has a high level of solid materials but is, due to the very small particle size, essentially free of sedimentation-related problems associated with soluble and suspended solids. The product has a moderate viscosity despite the large solids content and lack of viscosity enhancers, as well as an optimal .degree.Brix without the addition of non-fruit sugar or acid.

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patent: 5248515 (1993-09-01), Payton et al.
Monzini, A. et al. "Studies of Fruit Nectars", Industrie Delle Bevande 18(99)p. 1-7, 1989.

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