High moisture edible compositions and methods of preparation thereof
AssigneeWm. Wrigley Jr. Company
InventorsYang Gao, Emine Unlu, Shanna Christine Dabson
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Abstract
The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.
Claims17
A method of preparing a confectionary product comprising the steps of:
- preparing a plant-based material comprising a fruit pulp, a fruit puree, a fruit juice, a vegetable puree, a vegetable pulp, or a combination thereof;
- combining the plant-based material with a hydrocolloid selected from low-methoxyl pectin, agar, or a combination thereof in an amount of from about 2 wt. % to about 12 wt. % and a calcium ion source to form a combined composition;
- subjecting the combined composition to electromagnetic radiation for a period of from about 5 seconds to about 10 minutes sufficient to sterilize the plant-based material;
- and
- transferring the combined composition into a single or multiple serve package by an aseptic packaging process to provide a confectionary product in gel form, wherein the confectionary product comprises active pectin methyl esterase and has a pH of less than 4.5.
Dependencies are inferred from the claim text.