Fruit product containing sugar alcohol
View Patent ↗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.
1. 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).
2. The method according to claim 1 comprising thermally processing said processed, packaged fruit product to a commercially-acceptable center of container temperature.
3. The method according to claim 1 wherein said processed, packaged fruit product is not thermally processed.
4. The method according to claim 1 wherein said one or more sugar alcohols are selected from sorbitol, maltitol, mannitol, xylitol, lacitol, erythritol, and glycerol.
5. The method according to claim 1 comprising from about 1 wt % to about 90 wt % of said one or more sugar alcohols in said packing liquid.
6. The method according to claim 1 comprising from about 1 wt % to about 30 wt % of said one or more sugar alcohols in said packing liquid.
7. The method according to claim 1 comprising from about 5 wt % to about 50 wt % of said one or more sugar alcohols in said packing liquid.
8. The method according to claim 1 comprising from about 5 wt % to about 30 wt % of said one or more sugar alcohols in said packing liquid.
9. The method according to claim 1 comprising from about 20 wt % to about 30 wt % of said one or more sugar alcohols in said packing liquid.
10. The method according to claim 1 wherein said one or more whole fruits or segments thereof comprise citrus fruit, non-citrus fruit, or a combination of citrus fruit and non-citrus fruit.
11. The method according to claim 10 wherein said citrus fruit comprises one or more citrus fruit selected from orange, grapefruit, kumquat, pomelo, tangelo, citrange, citron, lemon, lime, mandarin orange, and tangerine.
12. The method according to claim 10 wherein said non-citrus fruit comprises one or more non-citrus fruit selected from peaches, pears, pineapple, cherries, mangos, and grapes.
13. The method according to claim 1 comprising from about 0.01 wt % to about 2 wt % of one or more non-nutritive sweeteners in said packing liquid.
14. The method according to claim 1 comprising one or more non-nutritive sweeteners selected from aspartame, sucralose, and acesulfame and/or acesulfame salts.
15. 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).
16. The method according to claim 15 comprising thermally processing said processed, packaged fruit product to a commercially-acceptable center of container temperature.
17. The method according to claim 15 wherein said processed, packaged fruit product is not thermally processed.
18. The method according to claim 15 wherein said one or more sugar alcohols are selected from sorbitol, maltitol, mannitol, xylitol, lacitol, erythritol, and glycerol.
19. The method according to claim 15 comprising from about 1 wt % to about 90 wt % of said one or more sugar alcohols in said packing liquid.
20. The method according to claim 15 comprising from about 1 wt % to about 30 wt % of said one or more sugar alcohols in said packing liquid.
21. The method according to claim 15 comprising from about 5 wt % to about 50 wt % of said one or more sugar alcohols in said packing liquid.
22. The method according to claim 15 comprising from about 5 wt % to about 30 wt % of said one or more sugar alcohols in said packing liquid.
23. The method according to claim 15 comprising from about 20 wt % to about 30 wt % of said one or more sugar alcohols in said packing liquid.
24. The method according to claim 15 wherein said one or more whole fruits or segments thereof comprise citrus fruit, non-citrus fruit, or a combination of citrus fruit and non-citrus fruit.
25. The method according to claim 24 wherein said citrus fruit comprises one or more citrus fruit selected from orange, grapefruit, kumquat, pomelo, tangelo, citrange, citron, lemon, lime, mandarin orange, and tangerine.
26. The method according to claim 24 wherein said non-citrus fruit comprises one or more non-citrus fruit selected from peaches, pears, pineapple, cherries, mangos, and grapes.
27. The method according to claim 15 comprising from about 0.01 wt % to about 2 wt % of one or more non-nutritive sweeteners in said packing liquid.
28. The method according to claim 15 comprising one or more non-nutritive sweeteners selected from aspartame, sucralose, and acesulfame and/or acesulfame salts.
29. 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).
30. The method according to claim 29 comprising thermally processing said processed, packaged fruit product to a commercially-acceptable center of container temperature.
31. The method according to claim 29 wherein said processed, packaged fruit product is not thermally processed.
32. The method according to claim 29 wherein said one or more sugar alcohols are selected from sorbitol, maltitol, mannitol, xylitol, lacitol, erythritol, and glycerol.
33. The method according to claim 29 comprising from about 1 wt % to about 90 wt % of said one or more sugar alcohols in said packing liquid.
34. The method according to claim 29 comprising from about 1 wt % to about 30 wt % of said one or more sugar alcohols in said packing liquid.
35. The method according to claim 29 comprising from about 5 wt % to about 50 wt % of said one or more sugar alcohols in said packing liquid.
36. The method according to claim 29 comprising from about 5 wt % to about 30 wt % of said one or more sugar alcohols in said packing liquid.
37. The method according to claim 29 comprising from about 20 wt % to about 30 wt % of said one or more sugar alcohols in said packing liquid.
38. The method according to claim 29 wherein said one or more whole fruits or segments thereof comprise citrus fruit, non-citrus fruit, or a combination of citrus fruit and non-citrus fruit.
39. The method according to claim 38 wherein said citrus fruit comprises one or more citrus fruit selected from orange, grapefruit, kumquat, pomelo, tangelo, citrange, citron, lemon, lime, mandarin orange, and tangerine.
40. The method according to claim 38 wherein said non-citrus fruit comprises one or more non-citrus fruit selected from peaches, pears, pineapple, cherries, mangos, and grapes.
41. The method according to claim 29 comprising from about 0.01 wt % to about 2 wt % of one or more non-nutritive sweeteners in said packing liquid.
42. The method according to claim 29 comprising one or more non-nutritive sweeteners selected from aspartame, sucralose, and acesulfame and/or acesulfame salts.