PREPARATION DE FRUITS STABLE A FORTE CONCENTRATION DE GOMME D'ACACIA

The present invention relates to a stable fruit preparation containing between 10 and 22% by weight of acacia gum with respect to the total weight of the fruit preparation and between 0.5 and 3% by weight of non-hydrosoluble cellulose fibre with respect to the total weight of the fruit preparation a...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LYOTHIER ARNAUD, DELOFFRE FABIENNE, NOBLE OLIVIER
Format:	Patent
Sprache:	fre
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES 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
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Beschreibung
Zusammenfassung:	The present invention relates to a stable fruit preparation containing between 10 and 22% by weight of acacia gum with respect to the total weight of the fruit preparation and between 0.5 and 3% by weight of non-hydrosoluble cellulose fibre with respect to the total weight of the fruit preparation and a process for making the stable fruit preparation using a stabiliser system that is a co-dried mixture of between 5% and 30% by weight of non-hydrosoluble cellulose fibre and between 70% and 95% by weight of acacia gum.