Treatment of fruits and vegetables
US5869122A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Sep 4, 1996 |
| Grant date | Feb 9, 1999 |
| Priority date | — |
| Expiry date | Sep 4, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/60
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for enhancing the consistency of a macerated fruit or vegetable product by macerating a fruit or vegetable material to almost completely disrupt cellular material therein; adding calcium chloride to the fruit or vegetable material in an amount sufficient to increase consistency after subsequent heat treatment of the material; and heat treating the calcium chloride containing fruit or vegetable material for a sufficient time and at a sufficient temperature to inactivate pectin or other carbohydrate polymer degrading enzymes therein to form a macerated fruit or vegetable product with enhanced consistency. For optimum results, the calcium chloride is added to the macerated material within 1 minute after maceration and the heat treating is conducted within 1 minute after the addition of the calcium chloride.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.