AU2019100841A4 - Tm fruit - Google Patents
Tm fruit Download PDFInfo
- Publication number
- AU2019100841A4 AU2019100841A4 AU2019100841A AU2019100841A AU2019100841A4 AU 2019100841 A4 AU2019100841 A4 AU 2019100841A4 AU 2019100841 A AU2019100841 A AU 2019100841A AU 2019100841 A AU2019100841 A AU 2019100841A AU 2019100841 A4 AU2019100841 A4 AU 2019100841A4
- Authority
- AU
- Australia
- Prior art keywords
- flavour
- low
- activation
- freeze
- gelling agents
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013399 edible fruits Nutrition 0.000 title description 2
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 239000003349 gelling agent Substances 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 3
- 230000008719 thickening Effects 0.000 claims abstract 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims 3
- 235000019634 flavors Nutrition 0.000 claims 3
- 230000004913 activation Effects 0.000 claims 2
- 239000012467 final product Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 230000000873 masking effect Effects 0.000 claims 1
- 230000007935 neutral effect Effects 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 2
- 235000013334 alcoholic beverage Nutrition 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 239000006260 foam Substances 0.000 description 1
- 235000015122 lemonade Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a powder blend of vegetable fibres and flours containing no gelling agents. The blend may be used as a texture modifying agent in either the thickening of alcoholic beverages & high acid drinks or in the provision of structure and freeze-thaw stability in puree foods.
Description
TM FRUIT
TM Fruit is a powder blend that is used to produce instant cold set Texture Modified Foods and Thickened liquids.
It is a natural blend of vegetable fibres and flours and contains no gelling agents. The principle used in the TM FRUIT is based on the stabilization of a foam to give structure to puree foods such that they hold shape and it is this aspect that allows it to thicken and form product with a pH as low as 2.4, something that is not possible with current Texture Modifying agents. Thus, allowing it to thicken Alcoholic beverages and also high acid drinks such as lemonades etc.
It does not need to be heat activated with the food being modified- It can be directly blended with the food, formed, plated from frozen and served defrosted.
Claims (7)
- THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS2019100841 30 Jul 20191) Unique combination of functionally specific ingredients blended in specific sequence, activation and ratio.
- 2) Does not include any gelling agents.
- 3) Allows for Freeze/Thaw stability of Purees.
- 4) The ability of the powder to withstand low pH as low as 2.4.
- 5) Flavour neutral characteristic presents clarity of flavour rather than masking the flavour profile.
- 6) Does not require heat activation saving time, reducing risk and improving quality of the final product.
- 7) Used for both pureed foods and thickening liquids.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2019100841A AU2019100841A4 (en) | 2019-07-30 | 2019-07-30 | Tm fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2019100841A AU2019100841A4 (en) | 2019-07-30 | 2019-07-30 | Tm fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2019100841A4 true AU2019100841A4 (en) | 2019-09-05 |
Family
ID=67766772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2019100841A Active AU2019100841A4 (en) | 2019-07-30 | 2019-07-30 | Tm fruit |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2019100841A4 (en) |
-
2019
- 2019-07-30 AU AU2019100841A patent/AU2019100841A4/en active Active
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) |