High moisture edible compositions and methods of preparation thereof

Patent metadata

Field	Value
Publication number	US-12063946-B2
Application number	US-202117339641-A
Country	US
Kind code	B2
Filing date	Jun 4, 2021
Priority date	Oct 6, 2015
Publication date	Aug 20, 2024
Grant date	Aug 20, 2024

Abstract

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

First claim

What is claimed is:

1. A method of preparing a confectionary product comprising the steps of:
preparing a plant-based material comprising a fruit pulp, a fruit puree, a fruit juice, a vegetable puree, a vegetable pulp, or a combination thereof;
combining the plant-based material with a hydrocolloid selected from low-methoxyl pectin, agar, or a combination thereof in an amount of from about 2 wt. % to about 12 wt. % and a calcium ion source to form a combined composition;
subjecting the combined composition to electromagnetic radiation for a period of from about 5 seconds to about 10 minutes sufficient to sterilize the plant-based material; and
transferring the combined composition into a single or multiple serve package by an aseptic packaging process to provide a confectionary product in gel form, wherein the confectionary product comprises active pectin methyl esterase and has a pH of less than 4.5.

2. The method of claim 1 , wherein the hydrocolloid is agar.

3. The method of claim 1 , wherein the hydrocolloid is a low-methoxyl pectin.

4. The method of claim 3 , wherein the combined composition further comprises a pectinase enzyme.

5. The method of claim 4 , wherein the pectinase enzyme is pectin methyl esterase.

6. The method of claim 1 , wherein a source of the plant-based material is selected from the group consisting of mango, cacao pulp, chocolate liquor, carrot, beet, purple sweet potato, orange, sweet potato or a combination thereof.

7. The method of claim 1 , wherein the combined composition further comprises an acidulant.

8. The method of claim 7 , wherein the acidulant is selected from the group consisting of acetic acid, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, ascorbic acid and mixtures thereof.

9. The method of claim 1 , wherein the electromagnetic heating is generated via microwave energy.

10. The method of claim 1 , wherein the electromagnetic heating is applied in a continuous flow process.

11. The method of claim 1 , wherein the electromagnetic heating is applied in a batch process.

12. The method of claim 1 , further comprising the step of adding one or more additives to the mixture, wherein said additives are selected from the group consisting of a nutritional supplement, sweetener, an antioxidant, a coloring, a flavoring, a spice or a combination thereof.

13. The method of claim 12 , wherein the sweetener is a plant-derived high intensity sweetener.

14. The method of claim 13 , wherein the plant-derived high intensity sweetener is selected from the group consisting of luo han guo, stevia, thaumatin or combinations thereof.

15. The confectionary product prepared by the method of claim 1 .

16. The confectionary product of claim 15 ,
wherein said confectionary product
(i) is dimensionally stable as a semi-solid or solid for at least 3 months,
(ii) is stable for at least 12 months at ambient conditions when maintained in a sealed package,
(iii) has a moisture content of greater than 50 wt. %,
(iv) has a pH of less than 4.0,
(v) has a water activity of at least 0.5,
(vi) is commercially sterile,
(vii) is free of artificial flavors,
(viii) has a solids content of greater than 10 wt. %, and
(ix) does not exhibit syneresis, and
wherein the confectionary product is contained in a sealed package.

17. The method according to claim 5 , wherein the method does not inactivate pectin methyl esterase present in the plant-based material and/or the combined composition.

Assignees

• Wrigley W M Jun Co

Inventors

• Gao Yang
• Unlu Emine
• Dabson Shanna Christine

Classifications

• A23B2/103

  using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas · CPC title

• A23B2/10

  by treatment with pressure variation, shock, acceleration or shear stress · CPC title

• A23B2/08

  using microwaves or dielectric heating · CPC title

• A23V2300/24

  Heat, thermal treatment · CPC title

• A23G3/42

  characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G3/46) · CPC title