DRIED FRUIT PRODUCTS FORTIFIED WITH CALCIUM AND METHOD OF PREPARATION
Disclosed are improved, intermediate moisture sweetened fruit compositions fortified with calcium supplied by calcium phosphate. The fruit compositions comprise: A) about 5 to 65 % by weight of fruit solids; B) about 0.1 to 85 % of carbohydrates; C) about 180 to 1500 mg/oz total calcium; and D) abou...
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| creator | BURGESS, LAURIE C BENHAM, RICHARD O GORDON, DANIEL L BAUMANN, LANNY P |
| description | Disclosed are improved, intermediate moisture sweetened fruit compositions fortified with calcium supplied by calcium phosphate. The fruit compositions comprise: A) about 5 to 65 % by weight of fruit solids; B) about 0.1 to 85 % of carbohydrates; C) about 180 to 1500 mg/oz total calcium; and D) about 9 to 20 % moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90 % are less than 150 .mu.m, forming a wet blend of fruit ingredients, drying the wet blend to 9 to 20 % moisture and admixing the dried fruit composition while warm with the slurry to form a dried sweetened calcium composition and forming into desired shaped and sized pieces. |
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The fruit compositions comprise: A) about 5 to 65 % by weight of fruit solids; B) about 0.1 to 85 % of carbohydrates; C) about 180 to 1500 mg/oz total calcium; and D) about 9 to 20 % moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90 % are less than 150 .mu.m, forming a wet blend of fruit ingredients, drying the wet blend to 9 to 20 % moisture and admixing the dried fruit composition while warm with the slurry to form a dried sweetened calcium composition and forming into desired shaped and sized pieces.</description><edition>6</edition><language>eng ; fre</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1998</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19981210&DB=EPODOC&CC=CA&NR=2262526A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19981210&DB=EPODOC&CC=CA&NR=2262526A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BURGESS, LAURIE C</creatorcontrib><creatorcontrib>BENHAM, RICHARD O</creatorcontrib><creatorcontrib>GORDON, DANIEL L</creatorcontrib><creatorcontrib>BAUMANN, LANNY P</creatorcontrib><title>DRIED FRUIT PRODUCTS FORTIFIED WITH CALCIUM AND METHOD OF PREPARATION</title><description>Disclosed are improved, intermediate moisture sweetened fruit compositions fortified with calcium supplied by calcium phosphate. The fruit compositions comprise: A) about 5 to 65 % by weight of fruit solids; B) about 0.1 to 85 % of carbohydrates; C) about 180 to 1500 mg/oz total calcium; and D) about 9 to 20 % moisture. 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The fruit compositions comprise: A) about 5 to 65 % by weight of fruit solids; B) about 0.1 to 85 % of carbohydrates; C) about 180 to 1500 mg/oz total calcium; and D) about 9 to 20 % moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90 % are less than 150 .mu.m, forming a wet blend of fruit ingredients, drying the wet blend to 9 to 20 % moisture and admixing the dried fruit composition while warm with the slurry to form a dried sweetened calcium composition and forming into desired shaped and sized pieces.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | DRIED FRUIT PRODUCTS FORTIFIED WITH CALCIUM AND METHOD OF PREPARATION |
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