High fiber and ready-to-serve, ambient stable fruit-based composition
AssigneeUnilever Bestfoods North America, Division of Conopco, Inc.
InventorsLeonardo José Sanchez Aquino, Anthony John Barraclough, Ian Christopher Chandler, Rosemary Antoinette Golden, Frederik Michiel Meeuse, Luis Eduardo Saucedo Pizarro, Bernard Charles Sekula
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Abstract
High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.
Claims5
An extended fruit base comprising:
- (a) avocado fruit;
- and
- (b) insoluble fiber;
- wherein the insoluble fiber is citrus fiber;
- (c) oil;
- (d) emulsifier;
- (e) phosphoric acid;
- wherein the fruit base has a pH below about 3.8;
- wherein the fruit has an extracellular terminal unsaturated ester level below about 20.0 ppm;
- wherein said base is substantially free of starch;
- and
- wherein said fruit base is ready-to-serve.
A ready-to-serve and ambient stable fruit-based composition comprising:
- (a) avocado fruit;
- (b) oil;
- and
- (c) insoluble fiber;
- (d) 10.0% to about 40.0% by weight tomatillo;
- and
- (e) about 1.0% to about 20.0% by weight jalapeno pepper;
- (f) an emulsifier and water forming an oil-in-water emulsion;
- wherein the fruit has an extracellular terminal unsaturated ester level below about 20.0 ppm;
- wherein said composition is substantially free of starch;
- and
- wherein said composition is ready-to-serve.
A method for making a ready-to-serve and ambient stable fruit composition comprising the steps of:
- (a) homogenizing a composition comprising insoluble fiber, water and oil to produce a homogenized emulsion;
- and
- (b) combining avocado fruit flesh with the homogenized emulsion wherein the fruit flesh has an extracellular terminal unsaturated ester level below about 20.0 ppm;
- wherein the extracellular terminal unsaturated ester is avocatin;
- wherein the fruit flesh is acidified to a pH below about 3.8;
- and
- wherein said composition is substantially free of starch.
A method for making a ready-to-serve and ambient stable fruit-based composition comprising the steps of:
- (a) homogenizing a composition comprising insoluble fiber, water and oil to produce a homogenized emulsion;
- (b) combining avocado fruit flesh with the homogenized emulsion;
- and
- (c) heating the fruit flesh or the resulting composition to a temperature that does not exceed about 85° C. for about 30.0 seconds to about 8.0 minutes when the ready-to-eat and ambient stable fruit-based composition has a pH greater than about 3.3;
- wherein said fruit flesh or the resulting composition has an extracellular terminal unsaturated ester level below about 20.0 ppm;
- and
- wherein said fruit-based composition is substantially free of starch.
Dependencies are inferred from the claim text.