Stabilized fruit pulp composition and a puree composition...

Details Stabilized fruit pulp composition and a puree composition... Stabilized fruit pulp composition and a puree composition...

A - Human Necessities

23

L

A23L 1/212 (2006.01) A23B 7/005 (2006.01) A23B 7/154 (2006.01)

Patent

CA 2499139

A stabilized fruit pulp is described. The stabilized fruit pulp has not been subjected to temperatures that exceed 90 degrees centigrade, has substantially no active polyphenol oxidase, and is suitable for use in puree compositions that can be used in dressings, dips and spreads.

L'invention porte sur une pulpe de fruit stabilisée qui n'a pas été soumise à des températures supérieures à 90 ·C et qui ne possède pratiquement pas de polyphénol oxydase active, et est appropriée pour être utilisée dans des compositions de purée utilisées pour des sauces, dips et pâtes à tartiner.

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