STABIIZED FRUIT PULP COMPOSITION AND A PUREE COMPOSITION COMPRISING THE SAME

• Main Authors: MEEUSE, FREDERIK MICHIEL, WIERINGA, JAN ALDERS, BARRACLOUGH, ANTHONY JOHN
• Format: Patent
• Language: English; French
• Published: 29.12.2004
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A stabilized fruit pulp comprising chunks of dimensions 1x1x1 mm to 15x15x15 mm is described. The stabilized fruit pulp has not been subjected to temperatures that exceed 90 degrees centigrade, has substantially no active polypenol oxidase, and is suitable for use in puree compositions that can be used in dressings, dips and spreads.