Back to results
US 6,783,781 B2Granted
Method of stabilizing fruit-concentrate powders
OwnerDouglas G. Manninventor
Life of this patent
Estimating the term…
Abstract
A method and formulation for stabilizing fruit concentrate powders, using stabilizing substrates such as magnesium salt, citric acid, and gum, in a vacuum drying system.
Claims19
A method of fixing fruit, comprising the steps of:
- (a) blending the fruit with an aqueous solution comprising magnesium hydroxide in an amount no greater than 5% by weight, an organic acid component and a stabilizer, and
- (b) drying the fruit to produce a low or non-hygroscopic, dried fruit powder.
A dried fruit powder, which comprises
- (a) a fruit;
- (b) no greater than 5% by weight of magnesium hydroxide;
- (c) an organic acid component;
- and
- (d) a stabilizer.
2 more elements
A method of fixing a fruit juice concentrate, comprising the steps of:
- (a) blending the fruit juice concentrate with an aqueous solution comprising magnesium hydroxide in an amount between about 2% and 4% by weight, an organic acid component selected form the group consisting of citric acid and ascorbic acid, in an amount less than 5% by weight, and a stabilizer selected from the group consisting of guar gum and gum arabic in an amount sufficient to maintain the stability of the final product;
- and
- (b) drying the fruit juice concentrate to produce a low or non-hygroscopic, dried fruit powder.
Dependencies are inferred from the claim text.