High moisture edible compositions and methods of preparation thereof
US12063946B2 · kind B2 · utility
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17Claims
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Key dates
| Filing date | Jun 4, 2021 |
| Grant date | Aug 20, 2024 |
| Priority date | — |
| Expiry date | Aug 7, 2041 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2300/24
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.