GB1428362A - Fruit products - Google Patents

Fruit products

Info

Publication number
GB1428362A
GB1428362A GB952872A GB952872A GB1428362A GB 1428362 A GB1428362 A GB 1428362A GB 952872 A GB952872 A GB 952872A GB 952872 A GB952872 A GB 952872A GB 1428362 A GB1428362 A GB 1428362A
Authority
GB
United Kingdom
Prior art keywords
calcium
alginate
sol
calcium salt
fruit
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.)
Expired
Application number
GB952872A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Original Assignee
Unilever PLC
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever PLC filed Critical Unilever PLC
Priority to GB952872A priority Critical patent/GB1428362A/en
Priority to DE19732309163 priority patent/DE2309163A1/en
Priority to NL7302522A priority patent/NL7302522A/xx
Priority to AT164373A priority patent/AT328274B/en
Priority to NO759/73A priority patent/NO136903C/en
Priority to ES412076A priority patent/ES412076A1/en
Priority to IE301/73A priority patent/IE37324B1/en
Priority to ZA731361A priority patent/ZA731361B/en
Priority to IT67513/73A priority patent/IT994533B/en
Priority to CA165,046A priority patent/CA1005685A/en
Priority to AU52641/73A priority patent/AU475189B2/en
Priority to JP48023647A priority patent/JPS4898069A/ja
Priority to FR7307174A priority patent/FR2174183B1/fr
Priority to LU67138A priority patent/LU67138A1/xx
Priority to BE128274A priority patent/BE796159A/en
Priority to SE7302928A priority patent/SE382551B/en
Priority to CH300873A priority patent/CH579352A5/xx
Publication of GB1428362A publication Critical patent/GB1428362A/en
Priority to US05/684,328 priority patent/US4117172A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/18—Simulated fruit products
    • 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
    • A23L29/231—Pectin; Derivatives thereof
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Grain Derivatives (AREA)

Abstract

1428362 Fruit products UNILEVER LTD 27 Feb 1973 [1 March 1972] 9528/72 Heading A2B A fruit product is made by admixing a fruit pulp or puree with an alginate or low-methoxy pectate (as defined) sol and treating the surface of the mixture with an aqueous solution of a calcium salt to form a skin, and heating to prevent gelation of the interior equal to that of the skin. This may be carried out by extruding (at 1.6 cm. diameter) the fruit pulp or purÚe and alginate or pectate sol admixture below the surface of the calcium salt solution and cutting to 1.5 cm. lengths which take up a rounded shape, and after remaining in the calcium solution for 10-30 minutes are heated to stop the core becoming a firm gel e.g. in aqueous sugar syrup containing up to 0.5% of calcium salt at 70-100‹C for 2-3 minutes within one hour of removal from the calcium solution. The fruit pulp or purÚe may be gooseberry, cherry, grape, blackcurrant, apple, pear, or apricot. The sol is preferably sodium alginate and has a ratio of mannuronic to guluronic acid residues of less than 1:1 (for liquid core of alginate sol e.g. with gooseberry) or more than 1:1 (for partially gelled plastic core of calcium alginate e.g. with cherry). The calcium salt may be of lactic, malic, citric or fumaric acid, or may be calcium chloride, at a concentration of 0.5-20% by wt., with citric, lactic, malic or fumaric acid also present. Flavouring and colouring agents, freeze-thaw stabilising agents, e.g. cooked starches and cellulose ethers, thickeners e.g. modified starches and edible gums, and sugar may also be present. The products may be canned or baked in pies.
GB952872A 1972-03-01 1972-03-01 Fruit products Expired GB1428362A (en)

Priority Applications (18)

Application Number Priority Date Filing Date Title
GB952872A GB1428362A (en) 1972-03-01 1972-03-01 Fruit products
DE19732309163 DE2309163A1 (en) 1972-03-01 1973-02-23 FRUIT PRODUCTS AND THE PROCESS FOR THEIR MANUFACTURING
NL7302522A NL7302522A (en) 1972-03-01 1973-02-23
AT164373A AT328274B (en) 1972-03-01 1973-02-23 Process for the production of fruit simulated fruit products
NO759/73A NO136903C (en) 1972-03-01 1973-02-26 PROCEDURE FOR THE PREPARATION OF A FRUITFUL FOOD
ES412076A ES412076A1 (en) 1972-03-01 1973-02-26 Fruit products
CA165,046A CA1005685A (en) 1972-03-01 1973-02-27 Fruit products
ZA731361A ZA731361B (en) 1972-03-01 1973-02-27 Fruit products
IT67513/73A IT994533B (en) 1972-03-01 1973-02-27 ARTIFICIAL FRUIT AND PROCEDURE FOR ITS MANUFACTURING
IE301/73A IE37324B1 (en) 1972-03-01 1973-02-27 Fruit products
AU52641/73A AU475189B2 (en) 1972-03-01 1973-02-27 Fruit products
JP48023647A JPS4898069A (en) 1972-03-01 1973-02-27
FR7307174A FR2174183B1 (en) 1972-03-01 1973-02-28
LU67138A LU67138A1 (en) 1972-03-01 1973-03-01
BE128274A BE796159A (en) 1972-03-01 1973-03-01 FRUIT TEXTURED PRODUCTS
SE7302928A SE382551B (en) 1972-03-01 1973-03-01 WAY TO PRODUCE AN ARTIFICIAL FRUIT PRODUCT
CH300873A CH579352A5 (en) 1972-03-01 1973-03-01
US05/684,328 US4117172A (en) 1972-03-01 1976-05-07 Process for preparing simulated soft centered fruits

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB952872A GB1428362A (en) 1972-03-01 1972-03-01 Fruit products

Publications (1)

Publication Number Publication Date
GB1428362A true GB1428362A (en) 1976-03-17

Family

ID=9873752

Family Applications (1)

Application Number Title Priority Date Filing Date
GB952872A Expired GB1428362A (en) 1972-03-01 1972-03-01 Fruit products

Country Status (17)

Country Link
JP (1) JPS4898069A (en)
AT (1) AT328274B (en)
AU (1) AU475189B2 (en)
BE (1) BE796159A (en)
CA (1) CA1005685A (en)
CH (1) CH579352A5 (en)
DE (1) DE2309163A1 (en)
ES (1) ES412076A1 (en)
FR (1) FR2174183B1 (en)
GB (1) GB1428362A (en)
IE (1) IE37324B1 (en)
IT (1) IT994533B (en)
LU (1) LU67138A1 (en)
NL (1) NL7302522A (en)
NO (1) NO136903C (en)
SE (1) SE382551B (en)
ZA (1) ZA731361B (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005020719A1 (en) * 2003-09-03 2005-03-10 Unilever N.V. Satiety enhancing food compositions
WO2005020717A1 (en) * 2003-09-03 2005-03-10 Unilever N.V. Satiety enhancing food compositions
WO2005020718A1 (en) * 2003-09-03 2005-03-10 Unilever N.V. Satiety enhancing food compositions
EP1745705A1 (en) * 2005-07-20 2007-01-24 N.V. Nutricia Process for preparing uronic acid oligosaccharides by extrusion
US7550168B2 (en) 2001-10-31 2009-06-23 Fmc Corporation Spherical gelled simulated fruit with dimples, and extrusion process
WO2009109681A1 (en) * 2008-03-07 2009-09-11 Leon Ferrer Just Preparation of gelled food products from pulp fruit and facility used for same
RU2535337C2 (en) * 2013-02-20 2014-12-10 ФЕДЕРАЛЬНОЕ ГОСУДАРСТВЕННОЕ БЮДЖЕТНОЕ ОБРАЗОВАТЕЛЬНОЕ УЧРЕЖДЕНИЕ ВЫСШЕГО ПРОФЕССИОНАЛЬНОГО ОБРАЗОВАНИЯ "ДАГЕСТАНСКИЙ ГОСУДАРСТВЕННЫЙ АГРАРНЫЙ УНИВЕРСИТЕТ ИМЕНИ М.М. ДЖАМБУЛАТОВА" (ФГБОУ ВПО ДагГАУ) Grape compote production method
EP3348150A1 (en) * 2017-01-13 2018-07-18 Amir Foroutan Low-calorie food composition containing alginate and its production method

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IE48475B1 (en) * 1978-09-08 1985-02-06 Unilever Ltd Processes for the preparation of gels,products obtained thereby,and their use
ES2019538A6 (en) * 1990-03-09 1991-06-16 Agroba Rodriguez Angel Process for preparing pimento paste for stuffing pitted olives
DE4411525C1 (en) * 1994-04-02 1996-01-25 Pvt Prozes U Verpackungstechni Process for the production of molded food products
AUPM677594A0 (en) * 1994-07-12 1994-08-04 Daratech Pty Ltd Preservation of exposed underground plant structures
FR2723684B1 (en) * 1994-08-17 1996-11-15 Soreal Sa PROCESS FOR THE MANUFACTURE OF FOOD PRODUCTS IN THE FORM OF GEL BY EXTRUSION-GELIFICATION, AND DEVICE FOR IMPLEMENTING SAME.
JP2013153718A (en) * 2012-01-31 2013-08-15 Kabaya Shokuhin Kk Food of double-layer structure and method for producing the same

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR936962A (en) * 1942-04-15 1948-08-04 Process for manufacturing products in waterproof and plastic masses, sheets and films such as edible products usable in the preparation of fruit pastes or artificial fruits
US3682654A (en) * 1970-03-13 1972-08-08 Gen Mills Inc Artificial flavored berries and process of preparing same
GB1302275A (en) * 1970-03-26 1973-01-04
GB1369198A (en) * 1970-11-16 1974-10-02 Unilever Ltd Fruit-like food product

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7550168B2 (en) 2001-10-31 2009-06-23 Fmc Corporation Spherical gelled simulated fruit with dimples, and extrusion process
WO2005020719A1 (en) * 2003-09-03 2005-03-10 Unilever N.V. Satiety enhancing food compositions
WO2005020717A1 (en) * 2003-09-03 2005-03-10 Unilever N.V. Satiety enhancing food compositions
WO2005020718A1 (en) * 2003-09-03 2005-03-10 Unilever N.V. Satiety enhancing food compositions
EP1659882A1 (en) 2003-09-03 2006-05-31 Unilever N.V. Satiety enhancing food compositions
EP1659884A1 (en) 2003-09-03 2006-05-31 Unilever N.V. Satiety enhancing food compositions
WO2007009776A1 (en) * 2005-07-20 2007-01-25 N.V. Nutricia Process for preparing uronic acid oligosaccharides by extrusion
EP1745705A1 (en) * 2005-07-20 2007-01-24 N.V. Nutricia Process for preparing uronic acid oligosaccharides by extrusion
WO2009109681A1 (en) * 2008-03-07 2009-09-11 Leon Ferrer Just Preparation of gelled food products from pulp fruit and facility used for same
ES2328003A1 (en) * 2008-03-07 2009-11-05 Just Leon Ferrer Preparation of gelled food products from pulp fruit and facility used for same
ES2328003B1 (en) * 2008-03-07 2010-09-22 Just Leon Ferrer PROCEDURE FOR PREPARATION OF GELIFIED FOOD PRODUCTS FROM FRUIT PULP, PRODUCT OBTAINED BY THE SAME AND INSTALLATION TO CARRY OUT SUCH PROCEDURE.
RU2535337C2 (en) * 2013-02-20 2014-12-10 ФЕДЕРАЛЬНОЕ ГОСУДАРСТВЕННОЕ БЮДЖЕТНОЕ ОБРАЗОВАТЕЛЬНОЕ УЧРЕЖДЕНИЕ ВЫСШЕГО ПРОФЕССИОНАЛЬНОГО ОБРАЗОВАНИЯ "ДАГЕСТАНСКИЙ ГОСУДАРСТВЕННЫЙ АГРАРНЫЙ УНИВЕРСИТЕТ ИМЕНИ М.М. ДЖАМБУЛАТОВА" (ФГБОУ ВПО ДагГАУ) Grape compote production method
EP3348150A1 (en) * 2017-01-13 2018-07-18 Amir Foroutan Low-calorie food composition containing alginate and its production method

Also Published As

Publication number Publication date
FR2174183B1 (en) 1976-11-05
CA1005685A (en) 1977-02-22
LU67138A1 (en) 1973-09-06
FR2174183A1 (en) 1973-10-12
SE382551B (en) 1976-02-09
NL7302522A (en) 1973-09-04
ES412076A1 (en) 1976-07-01
AT328274B (en) 1976-03-10
AU475189B2 (en) 1976-08-12
JPS4898069A (en) 1973-12-13
IE37324B1 (en) 1977-06-22
AU5264173A (en) 1974-08-29
ZA731361B (en) 1973-11-28
IT994533B (en) 1975-10-20
NO136903B (en) 1977-08-22
CH579352A5 (en) 1976-09-15
DE2309163A1 (en) 1973-09-13
NO136903C (en) 1977-11-30
ATA164373A (en) 1975-05-15
BE796159A (en) 1973-09-03
IE37324L (en) 1973-09-01

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee