Granted Patent B2

US 8,815,324 · App. 12/605,539 · Granted Aug 26, 2014

Abstract

Claims (9)

1. A method of making a shelf-stable all-natural fruit product comprising: (a) mixing pectin, a galactomannan, and water to form a thickener solution; (b) adding a fruit to the thickener to form a fruit dispersion; (c) heating the fruit dispersion to about 180° F. to about 210° F.; and (d) cooling the heated fruit dispersion to form a fruit product, wherein the fruit product has a Brix of about 20° to about 40° and wherein the fruit product is shelf stable.

2. The method of claim 1 , wherein the pectin and galactomannan are mixed together when dry.

3. The method of claim 1 , wherein the pectin is a low methoxyl pectin in an amount from about 0.6% to about 1.5% by weight of the fruit product and wherein the thickener solution further comprises calcium lactate.

4. The method of claim 1 , wherein the galactomannan comprises about 0.12% to about 0.30% locust bean gum by weight of the fruit product and about 0.04% to about 0.20% guar gum by weight of the fruit product.

5. The method of claim 1 , wherein the thickener further comprises ascorbic acid in an amount effective to prevent oxidation.

6. The method of claim 1 further comprising adding a natural sweetener to the thickener, the natural sweetener selected from the group consisting of apple juice, white grape juice, pear juice and combinations thereof.

7. The method of claim 6 , wherein the added natural sweetener is present in amount which provides a Brix of at least 10° by total weight of the fruit product.

8. The method of claim 7 , wherein the fruit product has a Brix of about 24° to about 32°.

9. The method of claim 1 , wherein the fruit product does not contain sugars derived from sources other than fruit.

Assignments (6)