SETT ATT FRAMSTELLA EN ARTIFICIELL FRUKTPRODUKT

1428362 Fruit products UNILEVER LTD 27 Feb 1973 [1 March 1972] 9528/72 Heading A2B A fruit product is made by admixing a fruit pulp or puree with an alginate or low-methoxy pectate (as defined) sol and treating the surface of the mixture with an aqueous solution of a calcium salt to form a skin, and...

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Bibliographische Detailangaben
Hauptverfasser:	SNEATH M E, SAVAGE D, BRADSHAW N J
Format:	Patent
Sprache:	swe
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS 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:	1428362 Fruit products UNILEVER LTD 27 Feb 1973 [1 March 1972] 9528/72 Heading A2B A fruit product is made by admixing a fruit pulp or puree with an alginate or low-methoxy pectate (as defined) sol and treating the surface of the mixture with an aqueous solution of a calcium salt to form a skin, and heating to prevent gelation of the interior equal to that of the skin. This may be carried out by extruding (at 1.6 cm. diameter) the fruit pulp or purÚe and alginate or pectate sol admixture below the surface of the calcium salt solution and cutting to 1.5 cm. lengths which take up a rounded shape, and after remaining in the calcium solution for 10-30 minutes are heated to stop the core becoming a firm gel e.g. in aqueous sugar syrup containing up to 0.5% of calcium salt at 70-100‹C for 2-3 minutes within one hour of removal from the calcium solution. The fruit pulp or purÚe may be gooseberry, cherry, grape, blackcurrant, apple, pear, or apricot. The sol is preferably sodium alginate and has a ratio of mannuronic to guluronic acid residues of less than 1:1 (for liquid core of alginate sol e.g. with gooseberry) or more than 1:1 (for partially gelled plastic core of calcium alginate e.g. with cherry). The calcium salt may be of lactic, malic, citric or fumaric acid, or may be calcium chloride, at a concentration of 0.5-20% by wt., with citric, lactic, malic or fumaric acid also present. Flavouring and colouring agents, freeze-thaw stabilising agents, e.g. cooked starches and cellulose ethers, thickeners e.g. modified starches and edible gums, and sugar may also be present. The products may be canned or baked in pies.