US20140248406A1 - Fruit Product Containing Sugar Alcohol - Google Patents

Fruit Product Containing Sugar Alcohol Download PDF

Info

Publication number
US20140248406A1
US20140248406A1 US14/276,443 US201414276443A US2014248406A1 US 20140248406 A1 US20140248406 A1 US 20140248406A1 US 201414276443 A US201414276443 A US 201414276443A US 2014248406 A1 US2014248406 A1 US 2014248406A1
Authority
US
United States
Prior art keywords
packing liquid
segments
fruit
packing
sugar alcohols
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US14/276,443
Inventor
Paul Coles
Karim Nafisi-Movaghar
Jacqueline K. CURTIS
Frances Jin
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Del Monte Foods Inc
Original Assignee
Del Monte Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Del Monte Foods Inc filed Critical Del Monte Foods Inc
Priority to US14/276,443 priority Critical patent/US20140248406A1/en
Publication of US20140248406A1 publication Critical patent/US20140248406A1/en
Assigned to DEL MONTE FOODS, INC. reassignment DEL MONTE FOODS, INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: COLES, PAUL, NAFISI, KARIM, CURTIS, JACKIE, JIN, FRANCES
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/08—Preserving with sugars
    • A23B7/085—Preserving with sugars in a solution of sugar
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/12—Replacer
    • A23V2200/132—Sugar replacer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/24—Non-sugar sweeteners
    • A23V2250/242—Acesulfame K, acetylsulfame
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/642—Sorbitol

Definitions

  • This invention relates to new fruit products, and more particularly to a new shelf stable or refrigerated fruit product having little or no sugar and optionally also containing one or more artificial or non-nutritive sugar sweeteners.
  • numerable food products that are designated as “sugar-free” or “no sugar added” products in which sweetening, if needed, is provided by artificial sweeteners such as saccharin, aspartame, and sucralose. In general, these are designated for low calorie diets or restricted diets such as those for diabetics. For the most part, replacement of sugar in such products by such artificial sweeteners has been a relatively straightforward matter. However, it was determined by us that replacement of sugar in a fruit product was not at all straightforward. In carrying out work to produce artificially sweetened shelf-stable or refrigerated fruit products, it was found that in some instances such as citrus fruits, segments absorbed water from the packing liquid to such an extent that they began to disintegrate.
  • a fruit product particularly a thermally processed or refrigerated product, and more particularly a citrus fruit product, packed in a packing liquid, having little or no sugar and optionally also containing one or more artificial or non-nutritive sweeteners, in which the structural integrity and/or the texture of the fruit or fruit segments is maintained.
  • this invention comprises a thermally processed (shelf-stable) or non-thermally processed fruit (i.e., refrigerated fruit) product, in one embodiment a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial or non-nutritive sweeteners, further comprising an amount of a sugar alcohol effective to maintain structural integrity and/or texture of the fruit or fruit segments.
  • this invention comprises a thermally processed or non-thermally processed fruit (i.e., refrigerated fruit) product, in one embodiment a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial or non-nutritive sweeteners, further comprising an amount of a sugar alcohol effective to maintain structural integrity and/or texture of the fruit or fruit segments. While we do not intend to be bound thereby, this result is believed to be due to balancing the osmotic pressure between the fruit and the packing liquid medium.
  • the product may be what is known as a “thermally processed” product, that is, heat has been applied to it in processing and the product is shelf-stable, or it may be a non-thermally processed product that requires refrigeration or freezing.
  • thermally processed fruit products are those that are canned or in a glass or plastic container or other type of container such as a plastic-lined paper package and that are shelf-stable, i.e. do not require refrigeration.
  • the fruit contained in the products may be any fruit, such as peaches, pears, pineapple, cherries, grapes, mangos, mixed fruit cocktails, and other fruits, including mixtures of two or more fruits, and may be peeled whole, sliced, diced or cut into pieces.
  • the fruit is a citrus fruit or mixture of citrus fruits.
  • the most common citrus fruit products are oranges, grapefruits, tangerines and mandarins or mandarin oranges.
  • the invention may be used for other citrus fruits such as pomelos, tangelos, lemons, Meyer lemons, limes, and the like.
  • the products of this invention also include prepared fruit products such as pie fillings and other processed and preserved fruit.
  • the fruit after being prepared, is packed in a packing liquid that primarily comprises water.
  • the water may be tap water or water that has been filtered, distilled and/or deionized.
  • sugar is added to the packing liquid to produce a syrup.
  • some acids such as citric acid, malic acid, etc. and some ascorbic acid for color protection and vitamin C source, are often added, and these may be included in the products of this invention as well.
  • an artificial sweetener is used in place of all or most of the sugar. Artificial sweeteners typically used for such fruit products include saccharin, sucralose, aspartame, and acesulfame or its salts.
  • a quality product i.e. a low-sugar or no-sugar product in which the citrus fruit sections and/or cell sacs remain intact, or the integrity or texture of the fruit is maintained, for other fruits.
  • a product will have a packing liquid equivalent in quality to either a light or a high sugar-containing-syrup, depending on the amount of sugar alcohol included.
  • Sugar alcohols useful in carrying out the invention include those chemical compounds generally understood to be in this class, for example, sorbitol, maltitol, mannitol, xylitol, lactitol, erythritol, glycerol, and other hydrogenated simple or complex carbohydrates usually considered to be included in the term “sugar alcohols”.
  • sorbitol maltitol
  • mannitol mannitol
  • xylitol lactitol
  • lactitol lactitol
  • erythritol glycerol
  • other hydrogenated simple or complex carbohydrates usually considered to be included in the term “sugar alcohols”.
  • maltodextrin maltodextrin.
  • Sorbitol is generally preferred for use at this time because of its lower cost.
  • Sorbitol and other sugar alcohols are used as sweeteners in certain products, for example, “sugar-free” hard candies and “sugar-free” chewing gums for prevention of tooth decay, but have not heretofore been used in processed fruit products.
  • sugar alcohols are non-nutritive ingredients; that is, they are not absorbed into the body, too high sugar alcohol content could have a laxative affect.
  • their usage level is limited by law.
  • the sugar alcohols may serve as the sole sweetener in the products of this invention; however, in a preferred embodiment one or more sugar alcohols is used in combination with one or more artificial sweeteners such as saccharin, acesulfame, aspartame, sucralose and the like. Nevertheless, especially for “light” fruit products (where a lower sweetness is expected by consumers) one or a combination of sugar alcohols may be used without any of these usual artificial sweeteners.
  • the sugar alcohol is used in an amount effective to allow the fruit sections to retain their structural integrity. The amount effective for this purpose will vary according to the fruit, the sugar alcohol, and the amount of sugar (if any) in the product.
  • the choice of a particular sugar alcohol, the amount, and the use of an artificial sweetener (and its amount) is carried out with the dual purpose of providing a “low-sugar” or “no-sugar” product of the desired sweetness while retaining the quality of the fruit product, and these choices can be made from the information contained herein.
  • the sugar alcohol is included in the processed fruit products in an amount of from about 1 to about 90 wt. % in the syrup, preferably from about 5 to about 50 wt. %. If an artificial sweetener is used, it will be included in the product in an amount of from about 0.01 to about 2 wt. % in the syrup.
  • the amount of a given sugar alcohol in the product will depend on the particular sugar alcohol and the amount of sugar, if any, that is included in the product.
  • the appropriate amount of sugar alcohol to be included in a given product is determined by determining the osmotic pressure of sugar in a comparable sweetened product and then adding sufficient sugar alcohol to provide approximately the same osmotic pressure.
  • the product may contain sugar (in the form, for instance, of sucrose, corn syrup and/or high fructose corn syrup).
  • sugar in the form, for instance, of sucrose, corn syrup and/or high fructose corn syrup.
  • it may contain up to about 10 wt. % sugar or the like, so as to constitute what is termed a “low sugar” product.
  • Any sugar in the syrup could come from the fruit itself (for example, pineapple sugars contain as high as 20% sucrose in addition to glucose and fructose) or from a sugar that is added to the syrup.
  • a canned mandarin orange product according to the invention and containing sorbitol is prepared by the following steps:
  • Selected segments are sorted by size.
  • the fruit is filled into containers; the weight of the fruit is checked.
  • the container is sealed and is then thermally processed to a commercially acceptable center of container temperature.
  • the thermally processed container is cooled to ambient temperature.
  • Water is measured into a stainless steel syrup tank in an amount to produce a final syrup containing 79 wt. % water.
  • the syrup is heated to 80 to 220° F., preferably 160° F., and is maintained at that temperature for about 2 to 120 minutes, preferably for 30 minutes at 160° F.
  • citric acid 0.1% citric acid, 0.15% ascorbic acid, and any artificial sweeteners (for example, acesulfame-K, sucralose, or stevia) at 0.01 to 2.0%, preferably 0.1%.
  • any artificial sweeteners for example, acesulfame-K, sucralose, or stevia
  • the syrup ingredients are mixed thoroughly.
  • the syrup is transferred to a syrup holding tank and mixed with the filled fruit in step 6 above.
  • the fruit is cut into halves, sliced or diced.
  • the cut fruit is sorted for defects.
  • Selected fruit is sorted for off-shapes.
  • the fruit is filled into containers and the weight of the fruit checked.
  • the containers are sealed and thermally processed to a commercially acceptable center of container temperature.
  • the thermally processed containers are cooled to ambient temperature.
  • Water is measured into a stainless steel syrup tank in an amount to produce a final syrup containing about 71 wt. % water.
  • the syrup is heated to 80 to 220° F., preferably 160° F., and is maintained at that temperature for about 2 to 120 minutes, preferably for 30 minutes at 160° F.
  • citric acid 0.1% citric acid, 0.15% ascorbic acid, and any artificial sweeteners (for example, acesulfame-K, sucralose, or stevia) at 0.01 to 2.0 wt. %, preferably 0.1%.
  • any artificial sweeteners for example, acesulfame-K, sucralose, or stevia
  • the syrup ingredients are mixed thoroughly.
  • the syrup is transferred to a syrup holding tank and mixed with the filled fruit in step 6 above.
  • Peaches are halved.
  • the halves are peeled by any conventional method.
  • the fruit is filled into containers and the weight of the fruit checked.
  • a canned peach product is prepared with the syrup containing about 78 wt. % water and 21.75 wt. % xylitol and optionally an artificial sweetener at 0.01 to 2.0%, preferably at 0.1%.
  • a thermally processed peach pie filling according to the invention is prepared as follows:
  • the fruit is sliced or diced.
  • the cut fruit is sorted for defects.
  • Selected fruit is sorted for off-shapes, if necessary.
  • the fruit is filled into containers and the weight of the fruit checked.
  • a peach pie filling sauce prepared as described below is added to the containers.
  • the containers are sealed and thermally processed to a commercially acceptable center of container temperature.
  • the thermally processed containers are cooled to ambient temperature.
  • a dry blend of xanthan gum, maltitol and starch is prepared.
  • the dry blend is added to water in an amount so as to produce a final sauce containing 22.75 wt. % maltitol and 0.2 to 2.0 wt. % xanthan gum, preferably 0.5 wt. %.
  • Flavoring agents and other additives are added to the mixture: cinnamon, nutmeg, sodium citrate, citric acid, ascorbic acid and any artificial sweeteners (for example, acesulfame-K, sucralose, or stevia) at 0.01 to 2.0 wt. %, preferably 0.1 wt. %.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)
  • Confectionery (AREA)

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.

Description

    BACKGROUND OF THE INVENTION
  • This invention relates to new fruit products, and more particularly to a new shelf stable or refrigerated fruit product having little or no sugar and optionally also containing one or more artificial or non-nutritive sugar sweeteners.
  • There exist numerable food products that are designated as “sugar-free” or “no sugar added” products in which sweetening, if needed, is provided by artificial sweeteners such as saccharin, aspartame, and sucralose. In general, these are designated for low calorie diets or restricted diets such as those for diabetics. For the most part, replacement of sugar in such products by such artificial sweeteners has been a relatively straightforward matter. However, it was determined by us that replacement of sugar in a fruit product was not at all straightforward. In carrying out work to produce artificially sweetened shelf-stable or refrigerated fruit products, it was found that in some instances such as citrus fruits, segments absorbed water from the packing liquid to such an extent that they began to disintegrate. In other instances, for example, with fruits other than citrus fruits, we found that deterioration of the texture of the fruit occurred. We determined that this is caused by osmosis; i.e., osmotic pressure differences between the packing medium, which has a low solid content, and the fruit, with relatively higher solid content, drive water from the medium into the fruit, causing fruit disintegration.
  • Accordingly, it is an object of this invention to provide a fruit product, particularly a thermally processed or refrigerated product, and more particularly a citrus fruit product, packed in a packing liquid, having little or no sugar and optionally also containing one or more artificial or non-nutritive sweeteners, in which the structural integrity and/or the texture of the fruit or fruit segments is maintained.
    • BRIEF SUMMARY OF THE INVENTION
  • In brief, this invention comprises a thermally processed (shelf-stable) or non-thermally processed fruit (i.e., refrigerated fruit) product, in one embodiment a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial or non-nutritive sweeteners, further comprising an amount of a sugar alcohol effective to maintain structural integrity and/or texture of the fruit or fruit segments.
    • DETAILED DESCRIPTION OF THE INVENTION
  • As stated above, in brief, this invention comprises a thermally processed or non-thermally processed fruit (i.e., refrigerated fruit) product, in one embodiment a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial or non-nutritive sweeteners, further comprising an amount of a sugar alcohol effective to maintain structural integrity and/or texture of the fruit or fruit segments. While we do not intend to be bound thereby, this result is believed to be due to balancing the osmotic pressure between the fruit and the packing liquid medium.
  • The product may be what is known as a “thermally processed” product, that is, heat has been applied to it in processing and the product is shelf-stable, or it may be a non-thermally processed product that requires refrigeration or freezing. Typically, thermally processed fruit products are those that are canned or in a glass or plastic container or other type of container such as a plastic-lined paper package and that are shelf-stable, i.e. do not require refrigeration.
  • The fruit contained in the products may be any fruit, such as peaches, pears, pineapple, cherries, grapes, mangos, mixed fruit cocktails, and other fruits, including mixtures of two or more fruits, and may be peeled whole, sliced, diced or cut into pieces. In one preferred embodiment the fruit is a citrus fruit or mixture of citrus fruits. The most common citrus fruit products are oranges, grapefruits, tangerines and mandarins or mandarin oranges. However, the invention may be used for other citrus fruits such as pomelos, tangelos, lemons, Meyer lemons, limes, and the like. The products of this invention also include prepared fruit products such as pie fillings and other processed and preserved fruit.
  • The fruit, after being prepared, is packed in a packing liquid that primarily comprises water. The water may be tap water or water that has been filtered, distilled and/or deionized. For ordinary canned fruit products and the like, sugar is added to the packing liquid to produce a syrup. In addition to sugar and water, some acids such as citric acid, malic acid, etc. and some ascorbic acid for color protection and vitamin C source, are often added, and these may be included in the products of this invention as well. For “no sugar” or “low sugar” products, an artificial sweetener is used in place of all or most of the sugar. Artificial sweeteners typically used for such fruit products include saccharin, sucralose, aspartame, and acesulfame or its salts.
  • However, attempts to produce low sugar or no-sugar citrus fruit products using those typical artificial sweeteners resulted in products in which the citrus segments absorbed large amounts of water and fruit cell sacs fell apart, i.e., a very poor quality product resulted.
  • According to the invention, it has been found that the inclusion of an amount of a sugar alcohol or a combination of sugar alcohols can result in a quality product, i.e. a low-sugar or no-sugar product in which the citrus fruit sections and/or cell sacs remain intact, or the integrity or texture of the fruit is maintained, for other fruits. Such a product will have a packing liquid equivalent in quality to either a light or a high sugar-containing-syrup, depending on the amount of sugar alcohol included.
  • Sugar alcohols useful in carrying out the invention include those chemical compounds generally understood to be in this class, for example, sorbitol, maltitol, mannitol, xylitol, lactitol, erythritol, glycerol, and other hydrogenated simple or complex carbohydrates usually considered to be included in the term “sugar alcohols”. One example of a complex carbohydrate that can be hydrogenated to produce a sugar alcohol suitable for use in this invention is maltodextrin. Sorbitol is generally preferred for use at this time because of its lower cost. Sorbitol and other sugar alcohols are used as sweeteners in certain products, for example, “sugar-free” hard candies and “sugar-free” chewing gums for prevention of tooth decay, but have not heretofore been used in processed fruit products. One reason is that while sugar alcohols are non-nutritive ingredients; that is, they are not absorbed into the body, too high sugar alcohol content could have a laxative affect. In addition, in some cases their usage level is limited by law.
  • The sugar alcohols may serve as the sole sweetener in the products of this invention; however, in a preferred embodiment one or more sugar alcohols is used in combination with one or more artificial sweeteners such as saccharin, acesulfame, aspartame, sucralose and the like. Nevertheless, especially for “light” fruit products (where a lower sweetness is expected by consumers) one or a combination of sugar alcohols may be used without any of these usual artificial sweeteners. The sugar alcohol is used in an amount effective to allow the fruit sections to retain their structural integrity. The amount effective for this purpose will vary according to the fruit, the sugar alcohol, and the amount of sugar (if any) in the product. In any event, the choice of a particular sugar alcohol, the amount, and the use of an artificial sweetener (and its amount) is carried out with the dual purpose of providing a “low-sugar” or “no-sugar” product of the desired sweetness while retaining the quality of the fruit product, and these choices can be made from the information contained herein.
  • More particularly, the sugar alcohol is included in the processed fruit products in an amount of from about 1 to about 90 wt. % in the syrup, preferably from about 5 to about 50 wt. %. If an artificial sweetener is used, it will be included in the product in an amount of from about 0.01 to about 2 wt. % in the syrup.
  • The amount of a given sugar alcohol in the product will depend on the particular sugar alcohol and the amount of sugar, if any, that is included in the product. The appropriate amount of sugar alcohol to be included in a given product is determined by determining the osmotic pressure of sugar in a comparable sweetened product and then adding sufficient sugar alcohol to provide approximately the same osmotic pressure.
  • The product may contain sugar (in the form, for instance, of sucrose, corn syrup and/or high fructose corn syrup). For example, it may contain up to about 10 wt. % sugar or the like, so as to constitute what is termed a “low sugar” product. Any sugar in the syrup could come from the fruit itself (for example, pineapple sugars contain as high as 20% sucrose in addition to glucose and fructose) or from a sugar that is added to the syrup.
  • The following are examples of products according to this invention:
    • EXAMPLE 1 Canned mandarin oranges
  • A canned mandarin orange product according to the invention and containing sorbitol is prepared by the following steps:
    • Fruit Preparation
  • 1. The peel is removed.
  • 2. The membrane is removed.
  • 3. Segments are sorted for defects.
  • 4. Selected segments are sorted by size.
  • 5. The fruit is filled into containers; the weight of the fruit is checked.
  • 6. “Syrup” as prepared below is added to the container.
  • 7. The container is sealed and is then thermally processed to a commercially acceptable center of container temperature.
  • 8. The thermally processed container is cooled to ambient temperature.
    • Syrup Preparation
  • 1. Water is measured into a stainless steel syrup tank in an amount to produce a final syrup containing 79 wt. % water.
  • 2. Sufficient liquid sorbitol is added at 70° brix to produce a syrup containing 20.75 wt. % sorbitol.
  • 3. The syrup is heated to 80 to 220° F., preferably 160° F., and is maintained at that temperature for about 2 to 120 minutes, preferably for 30 minutes at 160° F.
  • 4. Then there are added (in wt % of the final syrup) 0.1% citric acid, 0.15% ascorbic acid, and any artificial sweeteners (for example, acesulfame-K, sucralose, or stevia) at 0.01 to 2.0%, preferably 0.1%.
  • 5. The syrup ingredients are mixed thoroughly. The syrup is transferred to a syrup holding tank and mixed with the filled fruit in step 6 above.
    • EXAMPLE #2 No Sugar Added Diced Pear Fruit Preparation
  • 1. The peel is removed and the fruit is cored
  • 2. The fruit is cut into halves, sliced or diced.
  • 3. The cut fruit is sorted for defects.
  • 4. Selected fruit is sorted for off-shapes.
  • 5. The fruit is filled into containers and the weight of the fruit checked.
  • 6. “Syrup” is added to the containers.
  • 7. The containers are sealed and thermally processed to a commercially acceptable center of container temperature.
  • 8. The thermally processed containers are cooled to ambient temperature.
    • Syrup Preparation
  • 1. Water is measured into a stainless steel syrup tank in an amount to produce a final syrup containing about 71 wt. % water.
  • 2. Sufficient liquid sorbitol is added at 70° brix to produce a syrup containing 28.75 wt. % sorbitol.
  • 3. The syrup is heated to 80 to 220° F., preferably 160° F., and is maintained at that temperature for about 2 to 120 minutes, preferably for 30 minutes at 160° F.
  • 4. Then there are added (in wt % of the final syrup) 0.1% citric acid, 0.15% ascorbic acid, and any artificial sweeteners (for example, acesulfame-K, sucralose, or stevia) at 0.01 to 2.0 wt. %, preferably 0.1%.
  • 5. The syrup ingredients are mixed thoroughly. The syrup is transferred to a syrup holding tank and mixed with the filled fruit in step 6 above.
    • EXAMPLE #3 No Sugar Added Diced Peaches
  • Fruit Preparation
  • 1. The peach pits are removed.
  • 2. Peaches are halved.
  • 3. If necessary, the halves are peeled by any conventional method.
  • 4. The halves are diced.
  • 5. The fruit is filled into containers and the weight of the fruit checked.
  • 6. “Syrup” as prepared below is added to the fruit.
  • Syrup Preparation
  • Similarly to example 2, a canned peach product is prepared with the syrup containing about 78 wt. % water and 21.75 wt. % xylitol and optionally an artificial sweetener at 0.01 to 2.0%, preferably at 0.1%.
    • EXAMPLE #4 No Sugar Added Peach Pie Filling
  • A thermally processed peach pie filling according to the invention is prepared as follows:
    • Fruit Preparation
  • 1. The pit is removed and the fruit is peeled.
  • 2. The fruit is sliced or diced.
  • 3. The cut fruit is sorted for defects.
  • 4. Selected fruit is sorted for off-shapes, if necessary.
  • 5. The fruit is filled into containers and the weight of the fruit checked.
  • 6. A peach pie filling sauce prepared as described below is added to the containers.
  • 7. The containers are sealed and thermally processed to a commercially acceptable center of container temperature.
  • 8. The thermally processed containers are cooled to ambient temperature.
    • B. Sauce Preparation
  • 1. A dry blend of xanthan gum, maltitol and starch is prepared.
  • 2. The dry blend is added to water in an amount so as to produce a final sauce containing 22.75 wt. % maltitol and 0.2 to 2.0 wt. % xanthan gum, preferably 0.5 wt. %.
  • 3. Flavoring agents and other additives are added to the mixture: cinnamon, nutmeg, sodium citrate, citric acid, ascorbic acid and any artificial sweeteners (for example, acesulfame-K, sucralose, or stevia) at 0.01 to 2.0 wt. %, preferably 0.1 wt. %.
  • 4. The resulting mixture is mixed until blended, then added to the fruit product as described above.
  • All publications and patent applications cited in this specification are herein incorporated by reference as if each individual publication or patent application were specifically and individually indicated to be incorporated by reference.
  • Although the foregoing invention has been described in some detail by way of illustration and example for purposes of clarity of understanding, it will be readily apparent to those of ordinary skill in the art in light of the teachings of this invention that certain changes and modifications may be made thereto without departing from the spirit or scope of the appended claims.

Claims (17)

1-14. (canceled)
15. 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:
packing said one or more whole fruits and/or segments thereof in a packing liquid in the absence of added sugar;
said packing liquid comprising:
one or more sugar alcohols, wherein said one or more sugar alcohols are present in said packing liquid at a percentage by weight that minimizes osmosis between said packing liquid and said one or more whole fruits and/or segments thereof; and
balancing osmotic pressure between said packing liquid and said one or more whole fruits and/or segments thereof.
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 minimizing disintegration and/or deterioration of one or more whole fruits and/or segments thereof in a processed, packaged fruit product comprising:
packing said one or more whole fruits or segments thereof in a packing liquid in the absence of added sugar;
said packing liquid comprising:
one or more sugar alcohols, and from about 0.01 wt % to about 2 wt % by total weight of said packing liquid of one or more non-nutritive sweeteners;
wherein said one or more sugar alcohols are present in said packing liquid at a percentage by weight of said packing liquid that balances osmotic pressure between said packing liquid and said one or more whole fruits and/or segments thereof;
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.
30. 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:
packing said one or more whole fruits and/or segments thereof in a packing liquid in the absence of added sugar;
said packing liquid comprising:
one or more sugar alcohols, and from about 0.01 wt % to about 2 wt % by total weight of said packing liquid of one or more non-nutritive sweeteners;
wherein said one or more sugar alcohols are present in said packing liquid at a percentage by weight of said packing liquid that minimizes osmosis between said packing liquid and said one or more whole fruits and/or segments thereof; and
balancing osmotic pressure between said packing liquid and said one or more whole fruits and/or segments thereof.
US14/276,443 2007-04-10 2014-05-13 Fruit Product Containing Sugar Alcohol Abandoned US20140248406A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US14/276,443 US20140248406A1 (en) 2007-04-10 2014-05-13 Fruit Product Containing Sugar Alcohol

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US11/786,207 US8765207B2 (en) 2007-04-10 2007-04-10 Fruit product containing sugar alcohol
US14/276,443 US20140248406A1 (en) 2007-04-10 2014-05-13 Fruit Product Containing Sugar Alcohol

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
US11/786,207 Continuation US8765207B2 (en) 2007-04-10 2007-04-10 Fruit product containing sugar alcohol

Publications (1)

Publication Number Publication Date
US20140248406A1 true US20140248406A1 (en) 2014-09-04

Family

ID=39853961

Family Applications (2)

Application Number Title Priority Date Filing Date
US11/786,207 Expired - Fee Related US8765207B2 (en) 2007-04-10 2007-04-10 Fruit product containing sugar alcohol
US14/276,443 Abandoned US20140248406A1 (en) 2007-04-10 2014-05-13 Fruit Product Containing Sugar Alcohol

Family Applications Before (1)

Application Number Title Priority Date Filing Date
US11/786,207 Expired - Fee Related US8765207B2 (en) 2007-04-10 2007-04-10 Fruit product containing sugar alcohol

Country Status (1)

Country Link
US (2) US8765207B2 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT105662B (en) * 2011-04-29 2015-03-25 Douromel Fábrica De Confeitaria Lda METHOD FOR THE PRODUCTION OF FRUIT AND VEGETABLES AND FRUIT AND VEGETABLES DRIED WITHOUT SACAROSE WITH USE OF SACAROSE SUBSTITUTIONS AND FRUIT AND VEGETABLE STRAWBERRIES
RU2576990C2 (en) * 2012-06-27 2016-03-10 Магомед Эминович Ахмедов Method for producing compote from mandarin oranges
CN103349238A (en) * 2013-06-21 2013-10-16 大连金圆罐头食品有限公司 Fruit flavor can and preparation method thereof
CN104366321A (en) * 2014-10-17 2015-02-25 湖北仙仙果品有限公司 Production method of xylitol-containing yellow peach cans
IT201700108033A1 (en) * 2017-09-27 2019-03-27 Neilos S R L Composition for the treatment of constipation
RU2724535C1 (en) * 2019-11-08 2020-06-23 Федеральное государственное бюджетное научное учреждение "Федеральный аграрный научный центр Республики Дагестан" Pear compote production method with xylitol

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1611708A (en) * 1925-10-01 1926-12-21 Charles C Kenney Pedestal
US2608489A (en) * 1951-11-09 1952-08-26 Ditex Foods Inc Synergistically sweetened canned fruits and methods of making the same
US3296079A (en) * 1963-12-09 1967-01-03 Pfizer & Co C Products sweetened without sugar and characterized by freedom from aftertaste
US4350711A (en) * 1977-01-28 1982-09-21 Rich Products Corporation Methods of infusing fruits
US4879127A (en) * 1987-07-28 1989-11-07 Del Monte Corporation Method of preserving produce for further processing
US5106632A (en) * 1990-01-23 1992-04-21 Warner-Lambert Company Enhanced sweetness of acesulfame-k in edible compositions
US7264835B2 (en) * 2002-08-01 2007-09-04 General Mills, Inc. Food product and method of preparation
WO2004066746A2 (en) * 2003-01-27 2004-08-12 Wm. Wrigley Jr. Company Sugarless syrups and their use in chewing gum and other confections
CA2535036C (en) * 2003-08-06 2015-11-24 Senomyx, Inc. Novel flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof
US20050196503A1 (en) * 2004-03-05 2005-09-08 Sunil Srivastava High-intensity sweetener-polyol compositions
RU2277351C1 (en) * 2005-06-06 2006-06-10 Андрей Владимирович Гуревич Method for foodstuff production from apples

Also Published As

Publication number Publication date
US20080254196A1 (en) 2008-10-16
US8765207B2 (en) 2014-07-01

Similar Documents

Publication Publication Date Title
JP6659891B2 (en) Rebaudioside sweetener composition and food product imparted with sweetness using the rebaudioside sweetener composition
US20140248406A1 (en) Fruit Product Containing Sugar Alcohol
RU2524825C2 (en) Thick juicy beverages
US20200236976A1 (en) Preparation and Incorporation of Co-Products into Beverages to Enhance Nutrition and Sensory Attributes
RU2747806C2 (en) Rebaudioside d based sweeteners and food sweetened with rebaudioside d
RU2640831C2 (en) Compositions and food products
US20020192350A1 (en) Food products
KR100486986B1 (en) Process for preparing an optically clear vitamin supplement
RU2406415C2 (en) Beverages containing noncaloric sweetener and glycerine
RU2556388C2 (en) Food fibres produced from fruit or vegetable by-products
RU2407402C2 (en) Fruit snack
RU2412620C2 (en) Beverage containing natural sweeteners based on stevia component(s) and berry component
RU2664311C2 (en) D-psicose in frozen beverages of zero or low calorie content
JP2012055326A (en) Beverage sweetened with rebaudioside a, erythritol and d-tagatose
RU2487647C1 (en) Beverage with preservation system containing pimaricin cyclodextrin complex
RU2476126C1 (en) Application of new carbohydrates and carbohydrate mixture for manufacture of sport beverages with enhanced absorption
RU2536134C1 (en) Drinking products with non-caloric sweetener and bitter agent
JP7109477B2 (en) packaged beverage
US2499375A (en) Food product
TWI674846B (en) Packed fruit juice-containing beverage for heating sales
ES1304577U (en) LEMON FOOD PRODUCT IN SYRUP (Machine-translation by Google Translate, not legally binding)
Morris Low or no sugar in jams, jellies and preserves
Kendall Food Preservation Without Sugar or Salt

Legal Events

Date Code Title Description
AS Assignment

Owner name: DEL MONTE FOODS, INC., CALIFORNIA

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:COLES, PAUL;NAFISI, KARIM;CURTIS, JACKIE;AND OTHERS;SIGNING DATES FROM 20070611 TO 20070616;REEL/FRAME:036611/0437

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION