Preparation of fruit and nut mixes with improved texture and texture stability
US5512308A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jan 10, 1994 |
| Grant date | Apr 30, 1996 |
| Priority date | — |
| Expiry date | Jan 10, 2014 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L25/20
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed is the preparation of fruit and nut mixes with improved texture stability. Such mixes contain from about 15% to about 60% fruit and from about 40% to about 85% nuts wherein at least about 20% of the nuts are roasted and at least about 20% of the nuts have a crystalline sugar coating. The fruit for use in the mix has an initial water activity of from about 0.35 to about 0.70 and an initial moisture content of from about 7% to about 18% water. The roasted nuts for use in the mix have an initial water activity of from about 0.05 to about 0.40 and an initial moisture content of up to about 3% water. Once the fruit and nuts are combined, they are allowed to equilibrate in a moisture impervious environment to an equilibrium water activity of from about 0.35 to about 0.58 and a percent moisture to equilibrium water activity ratio of the fruit of from about 17:1 to about 32:1.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.