Formulation for infusion of fruit

Details Formulation for infusion of fruit Formulation for infusion of fruit

1996-03-04

1997-11-25

Brunsman, David

Compositions: coating or plastic

Coating or plastic compositions

Carbohydrate or derivative containing

426321, 426639, A23B 708

Patent

active

056907257

ABSTRACT:
A formulation incorporating maltose or maltose corn syrup which allows increased levels of fructose or high fructose corn syrup to be infused into fruit or fruit pieces before drying. The formulation decreases the stickiness associated with high fructose infusion and agglomeration of fruit. Use of the formulation eliminates the need to oil coat fruit to keep it free-flowing. The formulation provides for retention of the original product character (size and shape) by requiring less quantity of water to be removed by dehydration since the fruit water is replaced with infiltrant. With a greater amount of the less costly infiltrant to be sold per amount of fruit, the cost of the product is thereby reduced. The texture of the finished product remains pliable due to the amount of humectant present. The sweetness intensity which would overwhelm the original flavor of the fruit product at these levels is reduced along with possible volatile retention.

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Chuy & Labuza, "Caking and Stickiness, etc.", (1994), Journal of Food Science.
J. D. Ponting, "Osmotic Dehydration of Fruits, etc.", (1973), Process Biochemistry.
Hodge, Rendleman & Nelson, "Useful Properties of Maltose," (1972), American Assoc. of Cereal Chemists.

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