http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2008106775-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y301-01011 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate | 2006-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2008106775-A |
| titleOfInvention | FRUIT SNACK |
| abstract | 1. A packaged long shelf life jellied, natural fruit puree in which the natural pectin of said fruit puree is substantially demethoxylated by the action of the enzyme pectin methyl esterase (PME) under ultra high pressure (UHP). ! 2. A fruit puree according to claim 1 comprising at least about 50 wt%, preferably at least about 75 wt% and more preferably at least about 95 wt% of a fruit selected from the group consisting of mango, strawberry, kiwi, papaya, pineapple, apricots, peaches, nectarines, cherries, blueberries, raspberries, apples, pears, chestnuts, tropical fruits, bananas, plums, blackberries, cranberries, passionfruit, grapefruit, lemons, tangerines, oranges, melons, grapes and mixtures thereof. ! 3. A fruit puree according to claim 1, comprising at least about 70 wt% water, more preferably at least about 80 wt% water and less than about 10 wt% insoluble fiber, more preferably less than about 5 wt.% and most preferably less than about 2 wt.% insoluble fibers. ! 4. Fruit puree according to any one of claims 1 to 3, further comprising an added salt containing divalent metal ions to facilitate the gelation of the demethoxylated pectin. ! 5. A fruit purée according to any one of claims 1 to 3, wherein the pH of the fruit purée is lower than about 4.5, more preferably from about 3 to about 4, most preferably from about 3 to about 3.5. ! 6. Fruit puree according to any one of claims 1 to 3, wherein the fruit puree contains an added antioxidant to ensure stability. ! 7. Fruit purée according to any one of claims 1 to 3, in which the fruit purée contains essentially fruit pulp, introduced by PME, possibly introduced |
| priorityDate | 2005-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.