GB781568A - Improvements relating to the preservation of fruit or vegetables - Google Patents

Improvements relating to the preservation of fruit or vegetables

Info

Publication number
GB781568A
GB781568A GB9725/53A GB972553A GB781568A GB 781568 A GB781568 A GB 781568A GB 9725/53 A GB9725/53 A GB 9725/53A GB 972553 A GB972553 A GB 972553A GB 781568 A GB781568 A GB 781568A
Authority
GB
United Kingdom
Prior art keywords
liquid
pectin
vegetables
modified pectin
powdered
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
GB9725/53A
Inventor
Gerald Crompton Webster
James Wickham Ramsey
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.)
BRITISH CANNERS Ltd
Original Assignee
BRITISH CANNERS Ltd
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 BRITISH CANNERS Ltd filed Critical BRITISH CANNERS Ltd
Priority to GB9725/53A priority Critical patent/GB781568A/en
Publication of GB781568A publication Critical patent/GB781568A/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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

Preservation of fruits and vegetables in jellies of modified pectin, i.e. pectin in which 50 per cent or less of the carboxyl groups are methylated, involves preparing a solution of the modified pectin in aqueous liquid by circulating the liquid in a duct system and feeding the modified pectin in powdered or granular form continuously or intermittently into the liquid sufficiently slowly to avoid agglomeration of undissolved grains, incorporating a pectin precipitant while the temperature of the liquid is above that at which precipitation will take place, surrounding the fruits or vegetables with the liquid so prepared, and cooling to allow setting of the solution to a jelly. Separation of the grains of modified pectin in preparing the solution may be assisted by preliminary mixture with another powdered or granular substance, particularly sucrose or other suitable sugar. Sufficient sugar may be dissolved in the liquid for a jelly of 10-30 per cent sugar content. The powdered or granular modified pectin may be allowed to fall through air, or may be carried on an air current, into the liquid. The pectin precipitant may be calcium chloride or calcium citrate.
GB9725/53A 1953-04-10 1953-04-10 Improvements relating to the preservation of fruit or vegetables Expired GB781568A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB9725/53A GB781568A (en) 1953-04-10 1953-04-10 Improvements relating to the preservation of fruit or vegetables

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB9725/53A GB781568A (en) 1953-04-10 1953-04-10 Improvements relating to the preservation of fruit or vegetables

Publications (1)

Publication Number Publication Date
GB781568A true GB781568A (en) 1957-08-21

Family

ID=9877561

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9725/53A Expired GB781568A (en) 1953-04-10 1953-04-10 Improvements relating to the preservation of fruit or vegetables

Country Status (1)

Country Link
GB (1) GB781568A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0042710A2 (en) * 1980-06-19 1981-12-30 Cadbury Typhoo Limited Fruit composition and method of manufacture thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0042710A2 (en) * 1980-06-19 1981-12-30 Cadbury Typhoo Limited Fruit composition and method of manufacture thereof
EP0042710A3 (en) * 1980-06-19 1982-08-04 Cadbury Typhoo Limited Fruit composition and method of manufacture thereof

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