Fruit product containing sugar alcohol
OwnerPaul Coles, Karim Nafisi +2inventors
InventorsPaul Coles, Karim Nafisi, Jackie Curtis, Frances Jin
Life of this patent
Estimating the term…
Abstract
A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit.
Claims42
A method for minimizing disintegration and/or deterioration of one or more whole fruits and/or segments thereof in a processed, packaged fruit product comprising:
- (1) providing said one or more whole fruits or segments thereof;
- (2) providing a packing liquid comprising:
- one or more sugar alcohols, wherein said one or more sugar alcohols are present in an amount sufficient to minimize osmosis between said packing liquid and said one or more whole fruits and/or segments thereof;
- and
- (3) packing said one or more whole fruits or segments thereof with said packing liquid in said packaged fruit product thereby minimizing osmosis in said packaged fruit product and maintaining structural integrity and/or texture of said one or more whole fruits and/or segments thereof;
- in a manner that no external sugar is added in steps (1), (2), or (3).
A method for preserving one or more whole fruits and/or segments thereof in a processed, packaged fruit product comprising:
- (1) providing said one or more whole fruits or segments thereof;
- (2) providing a packing liquid
- comprising:
- one or more sugar alcohols, wherein said one or more sugar alcohols are present in said packing liquid in an amount sufficient to minimizes osmosis between said packing liquid and said one or more whole fruits and/or segments thereof;
- and
- (3) packing said one or more whole fruits or segments thereof with said packing liquid in said packaged fruit product, thereby balancing osmotic pressure between said packing liquid and said one or more whole fruits and/or segments thereof and maintaining structural integrity and/or texture of said one or more whole fruits and/or segments thereof;
- in a manner that no external sugar is added in steps (1), (2), or (3).
A method for retaining structural integrity and/or texture of one or more whole fruits and/or segments thereof in a processed, packaged fruit product comprising:
- (1) providing said one or more whole fruits and/or segments thereof, and
- (2) packing said one or more whole fruits and/or segments thereof in a packing liquid, said packing liquid comprising:
- one or more sugar alcohols and no sugar, wherein said one or more sugar alcohols are present in said packing liquid in an amount sufficient to minimize osmosis between said packing liquid and said one or more whole fruits and/or segments thereof, thereby providing conditions for balancing osmotic pressure between said packing liquid and said one of more whole fruits or segments thereof
- in a manner that no external sugar is added in steps (1) or (2).
Dependencies are inferred from the claim text.