Stabilized fruit suspensions and method for preparing the same

Details Stabilized fruit suspensions and method for preparing the same Stabilized fruit suspensions and method for preparing the same

1981-12-03

1983-01-25

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426577, 426583, A23L 106, A23C 9123, A23C 913

Patent

active

043703542

ABSTRACT:
A fruit suspension which contains a mixture of from 70% to 30% low methoxyl pectin and from 30% to 70% xanthan based on the total weight of gum added, preferably a 50:50 mixture, is effectively stabilized. Such a mixture is particularly useful in stabilizing the fruit suspension employed in sundae style yogurts because it eliminates problems with unwanted gelatin and fruit float.

REFERENCES:
patent: 2910365 (1959-10-01), Histon
patent: 3128190 (1964-04-01), Donay et al.
patent: 3556810 (1971-01-01), Moirano
patent: 3692541 (1972-09-01), Altieri et al.
patent: 3726690 (1973-04-01), Schuppner
patent: 3930057 (1975-12-01), Jokay
patent: 4200661 (1980-04-01), Brigand et al.
patent: 4225623 (1980-09-01), Stussi
patent: 4268533 (1981-05-01), Williams et al.

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