WO1991003172A1 - Kiwifruit products - Google Patents

Kiwifruit products Download PDF

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Publication number
WO1991003172A1
WO1991003172A1 PCT/AU1990/000405 AU9000405W WO9103172A1 WO 1991003172 A1 WO1991003172 A1 WO 1991003172A1 AU 9000405 W AU9000405 W AU 9000405W WO 9103172 A1 WO9103172 A1 WO 9103172A1
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WO
WIPO (PCT)
Prior art keywords
fraction
juice
kiwifruit
aroma
chlorophyll
Prior art date
Application number
PCT/AU1990/000405
Other languages
French (fr)
Inventor
Robert Leonard Johnson
Robert John Steele
Original Assignee
Commonwealth Scientific And Industrial Research Organisation
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 Commonwealth Scientific And Industrial Research Organisation filed Critical Commonwealth Scientific And Industrial Research Organisation
Publication of WO1991003172A1 publication Critical patent/WO1991003172A1/en

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Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • This invention relates to processes for the preparation of kiwifruit products, particularly the preparation of certain kiwifruit fractions and their use in food products.
  • a further deficiency is that whilst freezing is an effective preservative measure, the proteolytic enzymes present in the pulp are not destroyed. Preservation by freezing also has no effect on the acid concentration in the pulp. Thus, given that chlorophyll is unstable at the acid pH levels present in the pulp, freezing will not arrest the loss of colour. Other fruit processing techniques which utilize pasteurization and evaporative concentration treatments are also unsatisfactory as in the presence of acid the necessary elevated temperatures degrade chlorophyll and alter the aroma. Furthermore, avoidance of heat does not assist the stability of chlorophyll owing to the relatively high acid levels.
  • the present inventors found that, if a chlorophyll containing fraction was separated from the pulp using a largely mechanical process, the pulp could be treated separately by preferably removing an aroma-containing fraction prior to subjecting the juice to conventional processing and the residual pulp to a preservative treatment. These fractions could be stored for long periods prior to them being combined and incorporated into appropriate food products.
  • the present invention consists in a process for the preparation of kiwifruit fractions for use in the preparation of kiwifruit products, comprising forming kiwifruit into a pulp; treating the pulp to form a chlorophyll containing fraction, a juice fraction a residual pulp fraction; and subjecting the residual pulp fraction to a preservative treatment.
  • the present invention further consists in a process for the preparation of a kiwifruit product comprising forming the kiwifruit into a pulp; treating the pulp to form a chlorophyll containing fraction, a juice fraction and a residual pulp fraction; subjecting the residual pulp fraction to a preservative treatment and combining the chlorophyll fraction with the juice fraction and/or the residual pulp juice fraction.
  • the present invention still further consists in a food product which includes a chlorophyll fraction and optionally a kiwifruit fraction selected from the group consisting of a juice fraction and
  • the present invention still further consists in a kiwifruit product comprising a kiwifruit derived chlorophyll fraction and optionally a kiwifruit fraction selected from the group consisting of a juice fraction and a residual pulp fraction.
  • the major advantage of the processes of the invention is that firstly, the chlorophyll and juice fractions are removed from the acid environment and are not subjected to a preservative. treatment in an acid environment such as pasteurization, both of which act to destroy the chlorophyll and aroma components in the juice fraction. Furthermore, if pasteurization is used, the endogenous proteolytic enzymes are destroyed.
  • a number of means may be used to form the kiwifruit into a pulp, of which the most preferred is to pass the kiwifruit through a hammer mill. Following pulping, the seeds, skins and coarse fruit pieces may be removed from the pulp. One means of accomplishing this is a brush finisher.
  • a number of sieve stages may be used to remove a coarse pulp and a fine pulp.
  • the remaining material is subjected to a separatio to yield a chlorophyll containing fraction and a juice, substantially devoid of chlorophyll.
  • a separatio to yield a chlorophyll containing fraction and a juice, substantially devoid of chlorophyll.
  • Such a separation may be conveniently effected by centrifugation in which case a clear juice will result and the chlorophyll will b present in the sediment.
  • the chlorophyll sediment could be used in that form, desirably the sediment is neutralised and washed to remove water solubl components.
  • the sediment has a pH of about 3 - 3.5, preferably it will be neutralised to a pH of about 5 - 7.
  • the resultant chlorophyll fraction is freeze-dried or otherwise preserved to give a storable product.
  • an aroma-free juice fraction and an aroma-containing fraction are formed by extracting the chlorophyll free juice. If subjected to prior sieving stages, the resultant coarse and fine residual pulps may also be extracted.
  • the aroma-containing fraction may be subjected to a concentration process to form an aroma essence.
  • the aroma-free juice fraction may be subjected to conventional juice processing to produce a base suitable for food usage.
  • the residual pulp remaining after juice processing is subjected to a preservative treatment, such as pasteurization and drying.
  • a pulp prepared by treating kiwifruit in a hammer mill is passed through a brush finisher to separate coarse material, such as seeds, skin fragments and large pieces of tissue, from the juice released from the fruit cells.
  • the juice is then freed from the fruit tissue by serial passage through fine sieves and centrifuged to produce a clear juice and a green, chlorophyll-rich sediment.
  • the chlorophyll sediment is neutralized and soluble constituents are eliminated by washing with water, after which the sediment is freeze-dried to produce a storable powder.
  • the clear juice from centrifuging is passed through an extraction column to obtain an aroma-free juice and an aqueous aroma extract.
  • the aroma component is adsorbed
  • the aroma/chlorophyll-free juice is then processed conventionally, such as by enzymic treatment followed by pasteurization and evaporation to form a stable kiwifruit juice base.
  • a sorbet may be prepared by mixing the components with gums and emulsifiers in a scraped-surface heat exchanger-type ice cream maker set to -3°C, as follows:
  • a sorbet was prepared by combining chlorophyll powder and aqueous aroma extract with sufficient sucrose to make a slurry.
  • Dried kiwifruit pulp, a whipping agent (Versa whip 520) and a gum (Supercol g.f.) were thoroughly dispersed in kiwifruit juice and the sucrose slurry and kiwifruit seeds mixed in; sufficient sucrose was added t make the final concentration of soluble solids 24 degrees Brix.
  • the mixture was rapidly frozen in a Taylor Model B343 scraped surface ice confection maker.
  • the product was a soft-serve sorbet of an attractive green colour.
  • Example 2 A kiwifruit ice cream was prepared by mixing 20g
  • a cloudy green kiwifruit juice drink was prepared by diluting 4 litres of processed clear kiwifruit juice to 6 litres and dispersing 12g chlorophyll powder and 60g dried residual pulp and sufficient sugar for optimum acceptability into the liquid by means of a Bamix blender.
  • a variety of other products may be prepared.
  • a kiwifruit yogurt may be prepared by incorporating the chlorophyll powder, flavour essence and juice into a prepared yogurt.
  • a frozen kiwifruit pulp could be prepared by combining the chlorophyll powder with dried residual pulp, seeds and juice and immediately freezing the mixture.
  • Frozen kiwifruit confections such as fruit bars could be prepared in a similar manner to the frozen pulp but with addition of suitable texture modifiers before freezing.

Abstract

A process for the preparation of kiwifruit products is disclosed in which kiwifruit is pulped and then treated to yield a number of component fractions. The fractions comprise a chlorophyll containing fraction, a juice fraction, and a residual pulp fraction. The juice fraction may be extracted to yield an aroma-containing fraction and aroma-free, chlorophyll-free juice fraction. The residual pulp fraction is subjected to a preservative treatment such as pasteurization and drying. Kiwifruit products may then be formed by combining the chlorophyll containing fraction with and as required, the juice fraction and/or the residual pulp fraction. The aroma-containing fraction and aroma-free fraction may be used in place of the juice fraction. These kiwifruit products may be incorporated into processed foods such as ice creams, sorbets and juice drinks.

Description

KIWIFRUIT PRODUCTS Field of the Invention This invention relates to processes for the preparation of kiwifruit products, particularly the preparation of certain kiwifruit fractions and their use in food products.
Background Art In addition to a steadily increasing worldwide demand for fresh kiwifruit (Actinida deliciosa var deliciosa), there is a potentially large international market for processed kiwifruit containing food products. To a large extent, this market does not exist now owing to the difficulty in producing products that retain the desirable aroma and green colour which characterize fresh kiwifruit. Thus, the prior art teaches that kiwifruit may be pulped and stored essentially unchanged if held at a temperature of -18°C. Under these conditions, the pulp remains stable for a period of about 3-12 months.
Although this process is practised commercially, one obvious deficiency is the cost of maintaining and transporting the pulp at such a low temperature.
A further deficiency is that whilst freezing is an effective preservative measure, the proteolytic enzymes present in the pulp are not destroyed. Preservation by freezing also has no effect on the acid concentration in the pulp. Thus, given that chlorophyll is unstable at the acid pH levels present in the pulp, freezing will not arrest the loss of colour. Other fruit processing techniques which utilize pasteurization and evaporative concentration treatments are also unsatisfactory as in the presence of acid the necessary elevated temperatures degrade chlorophyll and alter the aroma. Furthermore, avoidance of heat does not assist the stability of chlorophyll owing to the relatively high acid levels.
3UB8TITUTE 6MEET Recognizing these difficulties in the prior art and the potential for a large market in processed kiwifruit food products, the present inventors have surprisingly found that it is possible to produce such products whilst substantially avoiding the prior art deficiencies.
Disclosure of the Invention In essence, the present inventors found that, if a chlorophyll containing fraction was separated from the pulp using a largely mechanical process, the pulp could be treated separately by preferably removing an aroma-containing fraction prior to subjecting the juice to conventional processing and the residual pulp to a preservative treatment. These fractions could be stored for long periods prior to them being combined and incorporated into appropriate food products.
Accordingly, in a first aspect, the present invention consists in a process for the preparation of kiwifruit fractions for use in the preparation of kiwifruit products, comprising forming kiwifruit into a pulp; treating the pulp to form a chlorophyll containing fraction, a juice fraction a residual pulp fraction; and subjecting the residual pulp fraction to a preservative treatment.
In a second aspect, the present invention further consists in a process for the preparation of a kiwifruit product comprising forming the kiwifruit into a pulp; treating the pulp to form a chlorophyll containing fraction, a juice fraction and a residual pulp fraction; subjecting the residual pulp fraction to a preservative treatment and combining the chlorophyll fraction with the juice fraction and/or the residual pulp juice fraction.
In a third aspect, the present invention still further consists in a food product which includes a chlorophyll fraction and optionally a kiwifruit fraction selected from the group consisting of a juice fraction and
SUBSTITUTE 6HEET a residual pulp fraction.
In a fourth aspect, the present invention still further consists in a kiwifruit product comprising a kiwifruit derived chlorophyll fraction and optionally a kiwifruit fraction selected from the group consisting of a juice fraction and a residual pulp fraction.
The major advantage of the processes of the invention is that firstly, the chlorophyll and juice fractions are removed from the acid environment and are not subjected to a preservative. treatment in an acid environment such as pasteurization, both of which act to destroy the chlorophyll and aroma components in the juice fraction. Furthermore, if pasteurization is used, the endogenous proteolytic enzymes are destroyed. A number of means may be used to form the kiwifruit into a pulp, of which the most preferred is to pass the kiwifruit through a hammer mill. Following pulping, the seeds, skins and coarse fruit pieces may be removed from the pulp. One means of accomplishing this is a brush finisher.
After removal of these materials, a number of sieve stages may be used to remove a coarse pulp and a fine pulp. The remaining material is subjected to a separatio to yield a chlorophyll containing fraction and a juice, substantially devoid of chlorophyll. Such a separation may be conveniently effected by centrifugation in which case a clear juice will result and the chlorophyll will b present in the sediment. Although the chlorophyll sediment could be used in that form, desirably the sediment is neutralised and washed to remove water solubl components. As the sediment has a pH of about 3 - 3.5, preferably it will be neutralised to a pH of about 5 - 7.
For long-term storage, preferably the resultant chlorophyll fraction is freeze-dried or otherwise preserved to give a storable product.
SUBSTITUTESHEET In a preferred embodiment, an aroma-free juice fraction and an aroma-containing fraction are formed by extracting the chlorophyll free juice. If subjected to prior sieving stages, the resultant coarse and fine residual pulps may also be extracted.
A variety of extraction processes well known in the art may be used.
Once the aroma-containing fraction has been formed, it may be subjected to a concentration process to form an aroma essence.
Once the aroma-free juice fraction is formed, it may be subjected to conventional juice processing to produce a base suitable for food usage.
The residual pulp remaining after juice processing is subjected to a preservative treatment, such as pasteurization and drying.
Modes for Carrying Out the Invention A typical embodiment of the invention will now be described with reference to the diagram, on the page following, which is a flow diagram indicative of the principal steps in the process.
A pulp prepared by treating kiwifruit in a hammer mill is passed through a brush finisher to separate coarse material, such as seeds, skin fragments and large pieces of tissue, from the juice released from the fruit cells. The juice is then freed from the fruit tissue by serial passage through fine sieves and centrifuged to produce a clear juice and a green, chlorophyll-rich sediment. The chlorophyll sediment is neutralized and soluble constituents are eliminated by washing with water, after which the sediment is freeze-dried to produce a storable powder.
The clear juice from centrifuging is passed through an extraction column to obtain an aroma-free juice and an aqueous aroma extract. The aroma component is adsorbed
SUBSTITUTESHEET from the latter onto a resin from which it is extracted with alcohol to yield a concentrated essence.
The aroma/chlorophyll-free juice is then processed conventionally, such as by enzymic treatment followed by pasteurization and evaporation to form a stable kiwifruit juice base.
It is to be understood that other portions of the fruit, eg, seeds, may also be recovered.
In an example of the application of the above process, 60kg of kiwifruit was treated using the above process to yield 60g chlorophyll powder, 50ml concentrated essence containing 0.8% aldehyde as hexenal and 42kg juice. The chlorophyll fraction, aroma-free juice, aroma-containing fraction and other fractions from a process such as described above may be recombined in various proportions to give a range of attractive kiwifruit products. Examples of a number of processed food products of the invention are set out below. Thus a sorbet may be prepared by mixing the components with gums and emulsifiers in a scraped-surface heat exchanger-type ice cream maker set to -3°C, as follows: Example 1
A sorbet was prepared by combining chlorophyll powder and aqueous aroma extract with sufficient sucrose to make a slurry. Dried kiwifruit pulp, a whipping agent (Versa whip 520) and a gum (Supercol g.f.) were thoroughly dispersed in kiwifruit juice and the sucrose slurry and kiwifruit seeds mixed in; sufficient sucrose was added t make the final concentration of soluble solids 24 degrees Brix. The mixture was rapidly frozen in a Taylor Model B343 scraped surface ice confection maker. The product was a soft-serve sorbet of an attractive green colour. Example 2 A kiwifruit ice cream was prepared by mixing 20g
SUBSTITUTE SHEET chlorophyll powder, 70g kiwifruit seeds, 600mL aqueous aroma extract, into 10 litres of a tempered ice cream base. The mixture was quickly frozen in the scraped surface heat exchanger. The product had the soft green colour typical of fresh kiwifruit. Example 3
A cloudy green kiwifruit juice drink was prepared by diluting 4 litres of processed clear kiwifruit juice to 6 litres and dispersing 12g chlorophyll powder and 60g dried residual pulp and sufficient sugar for optimum acceptability into the liquid by means of a Bamix blender. In addition to the food products exemplified above, a variety of other products may be prepared.
For example, a kiwifruit yogurt may be prepared by incorporating the chlorophyll powder, flavour essence and juice into a prepared yogurt. A frozen kiwifruit pulp could be prepared by combining the chlorophyll powder with dried residual pulp, seeds and juice and immediately freezing the mixture. Frozen kiwifruit confections such as fruit bars could be prepared in a similar manner to the frozen pulp but with addition of suitable texture modifiers before freezing.
Whilst the present invention has been described with reference to certain preferred embodiments and examples, it will be recognized that numerous variations and modifications may be made to the invention without departing from the spirit or scope thereof.
SUBSTITUTE SHEET

Claims

1. A process for the preparation of kiwifruit fractions for use in the preparation of kiwifruit products, comprising forming kiwifruit into a pulp; treating the pulp to form a chlorophyll containing fraction, a juice fraction and a residual pulp fraction; and subjecting the residual pulp fraction to a preservative treatment.
2. A process for the preparation of a kiwifruit product comprising forming kiwifruit into a pulp; treating the pulp to form a chlorophyll containing fraction, a juice fraction and a residual pulp fraction; subjecting the residual pulp fraction to a preservative treatment and combining the chlorophyll fraction with the juice fraction and optionally the residual pulp fraction.
3. A process as in claim 1 or claim 2 wherein the kiwifruit is pulped using a hammer mill.
4. A process as in claim 3 wherein following pulping, seed, skins and coarse fruit pieces are removed from the pulp.
5. A process as in claim 4 wherein coarse and fine pulp are separated from the juice prior to the juice being subjected to a separation process to yield a chlorophyll containing fraction and a juice substantially devoid of chlorophyll.
6. A process as in claim 5 wherein the separation is accomplished by centrifugation.
7. A process as in claim 6 wherein the chlorophyll containing fraction is neutralised to a pH of from 5 to 7 then washed with water to remove water soluble components.
8. A process as in claim 7 wherein the chlorophyll containing fraction following washing is freeze-dried.
9. A process as in any one of claims 1 to 8 wherein the juice is subjected to an aroma extraction process to yield an aroma-containing fraction and an aroma-free juice fraction.
SUBSTITUTE SHEET
10. A process as in claim 9 wherein the extraction process comprises passage through an extraction column to yield an aroma-free juice and an aqueous aroma extract.
11. A process as in claim 10 wherein an aroma component of the aqueous aroma extract is adsorbed onto a resin from which it is extracted with alcohol to yield a concentrated essence.
12. A process as in claim 9 wherein the aroma-free juice fraction is subjected to further processing to yield a juice base.
13. A process as in claim 12 wherein the further processing comprises an enzymic treatment followed by pasteurization and evaporation.
14. A process as in any one of claims 3 to 13 wherein the preservative treatment comprises pasteurization.
15. A kiwifruit product comprising a kiwifruit derived chlorophyll fraction and optionally a kiwifruit fraction selected from the group consisting of an aroma-containing fraction, an aroma-free juice fraction, a residual pulp fraction and a juice fraction.
16. A kiwifruit product as in claim 15 including the chlorophyll fraction and the aroma-free juice fraction.
17. A kiwifruit product as in claims 15 or 16 wherein the fractions are prepared by a process as claimed in any one of claims 1 to 14.
18. A food product which includes a chlorophyll fraction and optionally a kiwifruit fraction selected from the group consisting of an aroma-containing fraction, an aroma-free juice fraction, a juice fraction and a residual pulp fraction.
19. A food product as in claim 18 wherein the chlorophyll fraction is prepared from kiwifruit.
20. A food product as in claim 19 wherein the fractions are prepared by a process as claimed in any one of claims 1 to 14.
SUBSTITUTESHEET
PCT/AU1990/000405 1989-09-07 1990-09-07 Kiwifruit products WO1991003172A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPJ6223 1989-09-07
AUPJ622389 1989-09-07

Publications (1)

Publication Number Publication Date
WO1991003172A1 true WO1991003172A1 (en) 1991-03-21

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ID=3774174

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU1990/000405 WO1991003172A1 (en) 1989-09-07 1990-09-07 Kiwifruit products

Country Status (5)

Country Link
EP (1) EP0490937A4 (en)
JP (1) JPH05503417A (en)
AU (1) AU647043B2 (en)
NZ (1) NZ235205A (en)
WO (1) WO1991003172A1 (en)

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WO1994004043A1 (en) * 1992-08-17 1994-03-03 Michael Joseph Paul Rossiter Non-dairy ice cream product and method therefor
US5665413A (en) * 1992-08-17 1997-09-09 Rossiter; Michael Joseph Paul Food composition derived from fruit of genus actinidia
US6312748B1 (en) * 1998-02-04 2001-11-06 Wesergold Getrankeindustrie Gmbh & Co Kg Method for increasing the yield of fruit juice in the extraction of fruit juice concentrate
WO2004091319A1 (en) * 2003-04-18 2004-10-28 Sig Technology Ltd. A method for varying the viscosity of vegetable or fruit juices
WO2005096840A1 (en) * 2004-04-08 2005-10-20 Dragon Pacific Limited Kiwifruit extracts and extraction methods
EP1945046A1 (en) * 2005-08-31 2008-07-23 Societe Cooperative Agricole Elle et Vire Method of obtaining a plant extract from pome fruit, plant extract thus obtained and use of same
WO2008136689A1 (en) * 2007-05-03 2008-11-13 Vital Food Processors Limited Kiwifruit compositions
US7862840B2 (en) 2006-05-05 2011-01-04 Omnica Gmbh Kiwi extract
DE102012013531A1 (en) * 2012-07-05 2014-01-09 Iduso Gmbh Raw kiwi puree, which is pureed fruit mass of unpeeled ripened kiwi fruit without peel parts, useful as frozen food
EP3106036A1 (en) * 2015-06-19 2016-12-21 Adrianus W.M.C. van den Einden Method and enrichment kit for the upgrading for human consumption of fresh produce, in particular vegetables or fruit

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JP4537471B2 (en) * 2008-05-29 2010-09-01 株式会社 伊藤園 Milk protein containing containerized vegetable beverage
CN112106996B (en) * 2020-09-29 2022-07-05 陕西果业集团武功有限公司 Can shorten high-efficient kiwi fruit equipment of squeezing juice of time

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Cited By (12)

* Cited by examiner, † Cited by third party
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WO1994004043A1 (en) * 1992-08-17 1994-03-03 Michael Joseph Paul Rossiter Non-dairy ice cream product and method therefor
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AU647043B2 (en) 1994-03-17
AU6297690A (en) 1991-04-08
EP0490937A4 (en) 1992-10-28
JPH05503417A (en) 1993-06-10
NZ235205A (en) 1992-04-28
EP0490937A1 (en) 1992-06-24

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