Freeze-dried, aerated fruit or vegetable compositions and methods of making thereof

Patent metadata

Field	Value
Publication number	US-9968124-B2
Application number	US-59932808-A
Country	US
Kind code	B2
Filing date	May 9, 2008
Priority date	May 9, 2007
Publication date	May 15, 2018
Grant date	May 15, 2018

Abstract

The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.

First claim

What is claimed is:

1. A freeze-dried, aerated fruit and/or vegetable composition sized and shaped for consumption by a child, wherein the composition is pasteurized, the composition comprising:
(a) at least one ingredient selected from the group consisting of a fruit, a vegetable, and combinations thereof, wherein the at least one ingredient is present in an amount from 60% to 80% by weight of the composition prior to freeze-drying;
(b) an emulsifier selected from the group consisting of a citric acid ester of a monoglyceride and/or a diglyceride, a distilled monoglyceride, a lactylated monoglyceride and/or diglyceride, a polysorbate, caseinate, whey protein, egg white protein, and combinations thereof; and
(c) a viscosity enhancer selected from the group consisting of starch, carrageenan, pectin, and combinations thereof; and
wherein the composition is formed into a plurality of drops prior to freeze-drying, wherein the drops have a weight in a range of from 0.8 to 1.2 grams prior to freeze-drying, and wherein the composition is designed to be readily dissolvable upon consumption so as to reduce the risk of choking hazards for children with restricted or underdeveloped oral motor skills or digestive functions, the composition having a hardness value of from 0.5 to 8 pounds force peak load, a dissolvability in the range of from 0.1 to 8 pounds force peak load, and a viscosity of from 1000 to 100,000 cp as measured at a 10 rpm speed of the spindle 6 in a Brookfield viscometer before the composition is aerated.

2. The freeze-dried, aerated fruit and/or vegetable composition of claim 1 , wherein (b) is a citric acid ester of a monoglyceride and/or a diglyceride.

3. The freeze-dried, aerated fruit and/or vegetable composition of claim 1 , wherein (b) is a lactylated monoglyceride and/or diglyceride.

4. The freeze-dried, aerated fruit and/or vegetable composition of claim 1 , wherein (b) is a lactylated monoglyceride.

5. The freeze-dried, aerated fruit and/or vegetable composition of claim 1 , wherein (b) is present in an amount of from 0.1% to 0.4% by weight of the composition prior to freeze-drying.

6. The freeze-dried, aerated fruit and/or vegetable composition of claim 1 , further comprising a gelling agent, wherein the gelling agent comprises gelatin.

7. The freeze-dried, aerated fruit and/or vegetable composition of claim 1 , wherein (a) comprises at least two fruits.

8. The freeze-dried, aerated fruit and/or vegetable composition of claim 1 , wherein (a) comprises at least two vegetables.

9. The freeze-dried, aerated fruit and/or vegetable composition of claim 1 , wherein (a) comprises at least one fruit and at least one vegetable.

10. The freeze-dried, aerated fruit and/or vegetable composition of claim 1 , further comprising at least one sugar.

11. A freeze-dried, aerated fruit and/or vegetable composition sized and shaped for consumption by a child, wherein the composition is pasteurized, the composition comprising:
(a) at least one ingredient selected from the group consisting of a fruit, a vegetable, and combinations thereof, wherein the at least one ingredient is present in an amount from 60% to 80% by dry weight of the composition;
(b) an emulsifier selected from the group consisting of a citric acid ester of a monoglyceride and/or a diglyceride, a distilled monoglyceride, a lactylated monoglyceride and/or diglyceride, a polysorbate, caseinate, whey protein, egg white protein, and combinations thereof, and wherein the emulsifier is present in an amount of from 0.1% to 0.4% by dry weight of the composition;
(c) a viscosity enhancer selected from the group consisting of starch, carrageenan, pectin, and combinations thereof; and
(d) a gelling agent, wherein the gelling agent comprises gelatin; and
wherein the composition is formed into a plurality of drops prior to freeze-drying, wherein the drops have a weight in a range of from 0.8 to 1.2 grams prior to freeze-drying, and wherein the composition is designed to be readily dissolvable upon consumption so as to reduce the risk of choking hazards for children with restricted or underdeveloped oral motor skills or digestive functions, the composition having a hardness value of from 0.5 to 8 pounds force peak load, a dissolvability in the range of from 0.1 to 8 pounds force peak load, and a viscosity of from 1000 to 100,000 cp as measured at a 10 rpm speed of the spindle 6 in a Brookfield viscometer before the composition is aerated.

12. The freeze-dried, aerated fruit and/or vegetable composition of claim 11 , wherein (b) is a citric acid ester of a monoglyceride and/or a diglyceride.

13. The freeze-dried, aerated fruit and/or vegetable composition of claim 11 , wherein (b) is a lactylated monoglyceride and/or diglyceride.

14. The freeze-dried, aerated fruit and/or vegetable composition of claim 11 , wherein (b) is a lactylated monoglyceride.

15. The freeze-dried, aerated fruit and/or vegetable composition of claim 11 , wherein (a) comprises at least two fruits.

16. The freeze-dried, aerated fruit and/or vegetable composition of claim 11 , wherein (a) comprises at least two vegetables.

17. The freeze-dried, aerated fruit and/or vegetable composition of claim 11 , wherein (a) comprises at least one fruit and at least one vegetable.

18. The freeze-dried, aerated fruit and/or vegetable composition of claim 11 , further comprising at least one sugar.

Assignees

• Peterson Scott
• Welch Frank
• Burkholder Thomas
• Nestec Sa

Inventors

• Peterson Scott
• Welch Frank
• Burkholder Thomas

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L29/10

  containing emulsifiers · CPC title

• A23L29/20

  containing gelling or thickening agents (marmalades, jams, jellies or other similar fruit or vegetable compositions A23L21/10) · CPC title

• A23B7/024

  Freeze-drying {, i.e. cryodesiccation or lyophilisation} · CPC title

• G06Q99/00

  Subject matter not provided for in other groups of this subclass · CPC title