Methods of infusing fruits
US4350711A · kind A · utility
41Cited by
22References
62Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 13, 1981 |
| Grant date | Sep 21, 1982 |
| Priority date | — |
| Expiry date | Aug 13, 2001 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY02A40/90
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
This application relates to methods of infusing fruits with fructose sugar solids and food products which remain now-crystalline at freezer temperatures containing such infused fruit products. The fruit is infused by immersing it in two or more sugar containing solutes baths of gradually increasing sugar concentration so that the solids content of the fruit is increased in a step-wise and gradual manner to the level of about 32-55 percent by weight.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.