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filingDate 1993-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_10ef694576a48b34180cd191169a5d02
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publicationDate 1994-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber WO-9402033-A1
titleOfInvention Method for infusing raisins with high levels of humectant
abstract Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28 % based on the weight of the raisins. The raisins and humectant are then tempered by immersing the raisins and humectant in additional humectant solution at a temperature of 90-100 °F (32-44 °C) for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19 % by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20 %.
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