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

1995-10-19

1998-12-15

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 1025

Patent

active

058493506

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.

REFERENCES:
patent: 2696440 (1954-12-01), Ball
patent: 3634128 (1972-01-01), Bolin
patent: 3892877 (1975-07-01), Wagner et al.
patent: 3976805 (1976-08-01), Becker
patent: 4089985 (1978-05-01), Wolff
patent: 4374865 (1983-02-01), Strobel
patent: 4737367 (1988-04-01), Langer et al.
patent: 4971824 (1990-11-01), Jonas
patent: 5248515 (1993-09-01), Payton et al.

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