Tomato product and process to prepare the same

Patent metadata

Field	Value
Publication number	US-2016249659-A1
Application number	US-201615146755-A
Country	US
Kind code	A1
Filing date	May 4, 2016
Priority date	Dec 21, 2007
Publication date	Sep 1, 2016
Grant date	—

Abstract

The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products.

First claim

1 . A method of producing a tomato fraction, comprising the steps of:
a) providing a tomato serum, which is substantially free from sucrose; b) separating the serum into two or more portions: at least one first portion and at least one second portion whereby the at least one first portion is lower in lycopene than the at least one second portion; c) concentrating the at least one first portion low in lycopene, to a Brix value of at least 10, degrees Brix; d) fractionating the at least one first portion low in lycopene into at least one first primary fraction and at least one second primary fraction whereby the w/w ratio of tomato sugars to citric acid (S/C) of the at least one first primary fraction is lower than the at least one second primary fraction, and at least one second primary fraction a w/w ratio of tomato sugars to citric acid (S/C) higher than 10; e) optionally, subjecting a primary fraction to a second fractionation step to prepare at least one first secondary fraction having a w/w ratio of tomato sugars to the combined amount of aspartic acid, GABA and proline (S/A-Ga—P) of at most 20:1, and at least one second secondary fraction having a w/w ratio of (S/A-Ga—P) higher than 20:1; f) optionally, combining the at least one second primary fraction and the at least one second secondary fraction to form a tomato fraction having a w/w ratio of tomato sugars to citric acid of higher than 10:1.

2 . The method according to claim 1 whereby the at least one first portion comprises of more than 5 g/L of potassium, by weight of the first portion.

3 . The method according to claim 1 whereby the step b) of separating the tomato serum is carried out by ultrafiltration.

4 . The method according to claim 1 whereby the step d) of fractionating is carried out by ion exclusion chromatography.

5 . The method according to claim 4 whereby the ion exclusion chromatography is preferably carried out at a temperature of at least 40 degrees C.

6 . A tomato fraction obtainable by the method according to claim 1 .

Assignees

• Conopco Inc Dba Unilever

Inventors

• Dubbelman Sander
• Mavroudis Nikolaos
• Oliehoek Leandro
• Ravestein Peter

Classifications

• A23L27/12

  from fruit, e.g. essential oils · CPC title

• A23L23/10

  Soup concentrates, e.g. powders or cakes · CPC title

• A23L27/88

  Taste or flavour enhancing agents · CPC title

• A23L19/09 Primary

  Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence) · CPC title

• A23L23/00

  Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof · CPC title