HIGH MOISTURE EDIBLE COMPOSITIONS AND METHODS OF PREPARATION THEREOF
An edible composition comprising a fruit and/or vegetable base material and a hydrocolloid, wherein the hydrocolloid is selected from the group consisting of pectin, agar, locust bean gum, carrageenan, guar gum, tamarind gum and combinations thereof.
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| creator | UNLU, Emine DABSON, Shanna Christine GAO, Yang |
| description | An edible composition comprising a fruit and/or vegetable base material and a hydrocolloid, wherein the hydrocolloid is selected from the group consisting of pectin, agar, locust bean gum, carrageenan, guar gum, tamarind gum and combinations thereof. |
| format | Patent |
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| language | eng ; fre ; ger |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | HIGH MOISTURE EDIBLE COMPOSITIONS AND METHODS OF PREPARATION THEREOF |
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