Intermediate-moisture frozen foods
US4332824A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Apr 16, 1980 |
| Grant date | Jun 1, 1982 |
| Priority date | — |
| Expiry date | Apr 16, 2000 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L2/52
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Microbiologically stable intermediate moisture 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 prepared by controlling their sugar content. 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. An example of a composition of this invention is an orange juice concentrate containing: 29.65% water, 70% sugar and a minor but effective amount of flavoring and citric acid. This product is semi-soft at freezer temperature and microbiologically stable. This product may also contain up to about 75 p.p.m. of a quinine salt.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.