Texture preservation for diced fresh food products using gelled

Details Texture preservation for diced fresh food products using gelled Texture preservation for diced fresh food products using gelled

1983-03-14

1985-03-12

Jones, Raymond

Food or edible material: processes, compositions, and products

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

426577, 426615, 426637, 426442, A23B 714, A23L 1216, A23L 1212, A23L 104

Patent

active

045045046

ABSTRACT:
The present invention describes a process for preserving the natural texture of diced, pectin-containing fresh fruit and vegetable products through the rigors of conventional heat and acid sterilization procedures. Fruit or vegetable products are first impregnated with an aqueous polyuronic acid-containing solution and are thereafter contacted with an aqueous source of di-valent metal cations for gelling the absorbed acid.

REFERENCES:
patent: 2437937 (1948-03-01), Childs et al.
patent: 2492735 (1949-12-01), Conard et al.
patent: 2791508 (1957-05-01), Rivoche
patent: 3010831 (1961-11-01), Rivoche
patent: 3687688 (1972-08-01), Stapley et al.
patent: 3922360 (1975-11-01), Sneath
Palaez and Karel, "Improved Method for Preparation of Fruit-Simulating Alginate Gels", Journal of Food Processing and Preservation, 5, (1981), pp. 63-81.
Littlecott, South African Food Review, 7 (3), 18, 20, 23, 25-26, (1980), "Alginates in Modern Processed Foods".

Affiliated with

Also associated with

Rating

Texture preservation for diced fresh food products using gelled does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Texture preservation for diced fresh food products using gelled , we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Texture preservation for diced fresh food products using gelled will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-707816