High moisture edible compositions and methods of preparation thereof

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.

Description

TECHNICAL FIELD[0001]The present invention relates generally to food products and to their methods of preparation. More particular, the present invention relates to a packaged fruit and / or vegetable based edible composition, that is dimensionally stable, is ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, is commercially sterile, is free of artificial sweeteners, has a solids content greater than 10 wt. %, and does not exhibit syneresis, as well as to their methods of preparation using pressure and / or heat.BACKGROUND OF THE INVENTION[0002]Increased health awareness has led to increased consumption of fresh fruits and vegetables as a snack food. However, fresh fruits and vegetables are seasonal, and undergo fairly rapid spoilage. Furthermore, certain fresh fruits, such as mango, are not easy to consume as a snack food, especially by children.[0003]Although fruit and vegetable-based snack foods having extended shelf lives are commercially available,...

AI Technical Summary

Benefits of technology

This patent discusses the benefits of using edible compositions with a high water activity that are stable at room temperature. These compositions can help prevent the growth of bacteria, yeast, and mold that can cause food spoilage. The patent also mentions the use of ultra-high pressure, heat processing, and electromagnetic radiation as methods for controlling the pH and water activity in food products to improve their shelf life without refrigeration. The text concludes by stating that achieving commercial sterility in thermally processed food means that it is free of bacteria, yeast, and mold.

Problems solved by technology

However, fresh fruits and vegetables are seasonal, and undergo fairly rapid spoilage.

Furthermore, certain fresh fruits, such as mango, are not easy to consume as a snack food, especially by children.

Although fruit and vegetable-based snack foods having extended shelf lives are commercially available, these typically possess unwanted additives (e.g., added sugar, artificial sweeteners and colors, etc.).

Additionally, these snack foods are often subjected to process conditions (e.g., high heat to cook and / or sterilize) that significantly change their natural organoleptic profile (e.g. flavor, aroma, appearance, nutritional value, etc.).

These changes can negatively impact consumer appeal.

Although fruit based snack foods having extended shelf lives are commercially available, these often include additives (e.g., added sugar, artificial sweeteners and colors, etc.) which may be considered undesirable by consumers.

Additionally, these snack foods are often subjected to process conditions (e.g., high heat to cook and / or sterilize) that significantly change their natural organoleptic profile (e.g. flavor, aroma, appearance, nutritional value, etc.).

These changes can negatively impact consumer appeal.

Such products may be in dried forms (e.g. fruit leather and fruit strips, etc) which fail to deliver the important hydration sensation during raw fruit consumption and result in calorie dense products.

In other cases, the product may be in dimensionally unstable form (e.g. liquid, sauce) which may be inconvenient for consumers during handling and consumption and also lack the texture sensation and consumer experience (e.g. bite, chew type of behaviors) offered by raw fruits.

Notably, the product is not stable or packaged, and is intended as an intermediate for addition to dairy, bakery or confectionery products.

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