STABLE FRUIT PREPARATION WTH HIGH ACAIA GUM CONCENTRATION

The present invention relates to food products, such as (i) stable fruit preparation containing a) between 10 and 22% by weight of acacia gum with respect to the total weight of the fruit preparation and b) between 0.5 and 3% by weight of non-hydrosoluble cellulose fibre with respect to the total we...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LYOTHIER ARNAUD, DELOFFRE FABIENNE, NOBLE OLIVIER
Format:	Patent
Sprache:	eng
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 food products, such as (i) stable fruit preparation containing a) between 10 and 22% by weight of acacia gum with respect to the total weight of the fruit preparation and b) between 0.5 and 3% by weight of non-hydrosoluble cellulose fibre with respect to the total weight of the fruit preparation or (ii) fresh dairy product with fruit containing a) between 2 and 6% by weight of acacia gum, with respect to the total weight of the fresh dairy product with fruit, advantageously between 4 and 6% by weight of acacia gum, and b) between 0.1 and 1% by weight of non-hydrosoluble cellulose fibre, advantageously wheat fribre, with respect to the total weight of the fresh dairy product with fruit. Independent claims are directed to production processes therefore or uses thereof.