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Starch comprising and ready-to-serve ambient stable fruit-based composition

A technology of surrounding environment, composition, applied in food science, food preparation, application, etc.

Inactive Publication Date: 2008-02-27
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] None of the above additional notes describe a ready-to-eat, ambient-stable fruit-based composition comprising starch and insoluble fiber, having a fork-mashed texture
Moreover, none of the additional descriptions describe a ready-to-eat, ambient-stable fruit-based composition that can be made from unripe, ripe and / or overripe fruit, wherein the composition after opening Is stable to the surrounding environment and maintains its forked muddy appearance throughout its storage life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Acidified avocado-based composition with a fork-mashed texture, prepared by mixing the following ingredients:

[0058] Table 1

[0059] A. INGREDIENTS - OIL PHASE % by weight, based on ready-to-eat guacamole

[0060] Calculation of the total weight of the composition

[0061] soybean oil 19.0

[0062] Polysorbate 600.26

[0063] B. INGREDIENTS - FIBER PHASE % by weight, based on ready-to-eat guacamole

[0064] Calculation of the total weight of the composition

[0065] water balance

[0066] Pectin 0.08

[0067] Sorbic acid 0.10

[0068] Citrus Fiber 2.60

[0069] Potato Starch 1.00

[0070] Milk powder 0.75

[0071] Hydrochloric acid 0.09

[0072] Xanthan gum 0.13

[0073] Corn syrup 11.13

[0074] EDTA0.007

[0075] Pigment 0.075

[0076] sugar 1.00

[0077] Salt 1.02

[0078] C. INGREDIENTS - FINAL BLEND PERcent by weight, based on ready-to-eat guacamole

[0079] Calculation of the total weigh...

Embodiment 2

[0087] An ambient stable, acidified avocado-based composition with forked mashed texture was prepared in a manner similar to that described in Example 1, except that oxidized starch (3.5%) was used instead of potato starch. The oxidized starch, added as an ingredient of the final mix rather than an ingredient of the fiber phase, reduced the level of citrus fiber to 1.0%.

Embodiment 3

[0089] Ambient-stable, acidified avocado-based, forked, puree-textured compositions were prepared in a manner similar to that described in Example 2, except that the starch used was acetylated distarch adipate, instead of oxidized starch . The starch is added after heat exchange and mixed into the composition.

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Abstract

Ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be fillings, dips, sauces, spreads or dressings. The compositions have a fork-mashed texture and do not contain fork-mashed fruit.

Description

field of invention [0001] The present invention relates to fruit-based compositions that are ready-to-eat and ambient stable. More particularly, the present invention relates to ready-to-eat and ambient-stable fruit-based compositions having a fork-mashed texture. The fruit-based composition of the present invention is low in fat, contains starch and insoluble fiber, and is suitable as a filling, dip, sauce, spread, dressing or the like. The fruit-based compositions of the present invention may be made from ripe and / or overripe fruit and are stable to the surrounding environment after opening. Moreover, surprisingly, the ready-to-eat and ambient-stable fruit-based composition of the present invention can maintain its fork-mashed appearance throughout its shelf life despite the fact that the The composition can be free of fork pureed fruit. Background of the invention [0002] Consumption of nutrients, such as antioxidants and folic acid, which are rich in fruits and veget...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/39A23L19/00A23L21/10A23L23/00
CPCA23L1/2128A23L19/09
Inventor B·C·斯库拉S·T·A·雷吉斯蒙德L·J·S·阿奎诺
Owner UNILEVER NV
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