Intermediate-moisture frozen foods
US4313967A · kind A · utility
13Cited by
22References
26Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 14, 1980 |
| Grant date | Feb 2, 1982 |
| Priority date | — |
| Expiry date | Mar 14, 2000 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY02A40/90
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Microbiologically stable now-crystalline foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide an AW of from about 0.08 to about 0.93. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. The foods are mixed with fruit which has been infused with solutes to replace a portion of the water content of the fruit.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.