IE37324B1 - Fruit products - Google Patents
Fruit productsInfo
- Publication number
- IE37324B1 IE37324B1 IE301/73A IE30173A IE37324B1 IE 37324 B1 IE37324 B1 IE 37324B1 IE 301/73 A IE301/73 A IE 301/73A IE 30173 A IE30173 A IE 30173A IE 37324 B1 IE37324 B1 IE 37324B1
- Authority
- IE
- Ireland
- Prior art keywords
- calcium
- alginate
- sol
- calcium salt
- fruit
- Prior art date
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)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (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.
[GB1428362A]
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB952872A GB1428362A (en) | 1972-03-01 | 1972-03-01 | Fruit products |
Publications (2)
Publication Number | Publication Date |
---|---|
IE37324L IE37324L (en) | 1973-09-01 |
IE37324B1 true IE37324B1 (en) | 1977-06-22 |
Family
ID=9873752
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IE301/73A IE37324B1 (en) | 1972-03-01 | 1973-02-27 | 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) |
Families Citing this family (14)
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. |
GB0126153D0 (en) | 2001-10-31 | 2002-01-02 | Isp Alginates Uk Ltd | Product process and equipment |
CN1874690B (en) | 2003-09-03 | 2011-06-08 | 荷兰联合利华有限公司 | Satiety enhancing food compositions |
RU2354145C2 (en) * | 2003-09-03 | 2009-05-10 | Юнилевер Н.В. | Food compositions, increasing sence of fullness |
RU2375921C2 (en) * | 2003-09-03 | 2009-12-20 | Юнилевер Н.В. | Food compositions, increasing sence of fullness |
EP1745705A1 (en) * | 2005-07-20 | 2007-01-24 | N.V. Nutricia | Process for preparing uronic acid oligosaccharides by extrusion |
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. |
JP2013153718A (en) * | 2012-01-31 | 2013-08-15 | Kabaya Shokuhin Kk | Food of double-layer structure and method for producing the 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 |
DE102017100641A1 (en) * | 2017-01-13 | 2018-07-19 | Amir Foroutan | Low calorie food composition containing alginate |
Family Cites Families (4)
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 |
-
1972
- 1972-03-01 GB GB952872A patent/GB1428362A/en not_active Expired
-
1973
- 1973-02-23 DE DE19732309163 patent/DE2309163A1/en not_active Ceased
- 1973-02-23 NL NL7302522A patent/NL7302522A/xx not_active Application Discontinuation
- 1973-02-23 AT AT164373A patent/AT328274B/en active
- 1973-02-26 NO NO759/73A patent/NO136903C/en unknown
- 1973-02-26 ES ES412076A patent/ES412076A1/en not_active Expired
- 1973-02-27 CA CA165,046A patent/CA1005685A/en not_active Expired
- 1973-02-27 IT IT67513/73A patent/IT994533B/en active
- 1973-02-27 ZA ZA731361A patent/ZA731361B/en unknown
- 1973-02-27 JP JP48023647A patent/JPS4898069A/ja active Pending
- 1973-02-27 IE IE301/73A patent/IE37324B1/en unknown
- 1973-02-27 AU AU52641/73A patent/AU475189B2/en not_active Expired
- 1973-02-28 FR FR7307174A patent/FR2174183B1/fr not_active Expired
- 1973-03-01 SE SE7302928A patent/SE382551B/en unknown
- 1973-03-01 LU LU67138A patent/LU67138A1/xx unknown
- 1973-03-01 BE BE128274A patent/BE796159A/en unknown
- 1973-03-01 CH CH300873A patent/CH579352A5/xx not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
AU475189B2 (en) | 1976-08-12 |
IT994533B (en) | 1975-10-20 |
BE796159A (en) | 1973-09-03 |
FR2174183A1 (en) | 1973-10-12 |
DE2309163A1 (en) | 1973-09-13 |
SE382551B (en) | 1976-02-09 |
ES412076A1 (en) | 1976-07-01 |
ZA731361B (en) | 1973-11-28 |
ATA164373A (en) | 1975-05-15 |
IE37324L (en) | 1973-09-01 |
GB1428362A (en) | 1976-03-17 |
NO136903B (en) | 1977-08-22 |
JPS4898069A (en) | 1973-12-13 |
AU5264173A (en) | 1974-08-29 |
CH579352A5 (en) | 1976-09-15 |
CA1005685A (en) | 1977-02-22 |
FR2174183B1 (en) | 1976-11-05 |
NL7302522A (en) | 1973-09-04 |
NO136903C (en) | 1977-11-30 |
AT328274B (en) | 1976-03-10 |
LU67138A1 (en) | 1973-09-06 |
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