Cold process, oven stable fruit paste and method of making...

Details Cold process, oven stable fruit paste and method of making... Cold process, oven stable fruit paste and method of making...

A - Human Necessities

23

L

A23L 1/20 (2006.01) A23G 3/00 (2006.01) A23L 1/0522 (2006.01) A23L 1/0534 (2006.01) A23L 1/064 (2006.01)

Patent

CA 2241592

A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscose free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.

Pâte aux fruits, stable au four, obtenue par un procédé à froid; elle renferme un concentré de fruits, de l'eau, un édulcorant à base de sirop de maïs, et un système stabilisateur comprenant un mélange d'un premier amidon de maïs granulaire, modifié, instantané, hydratable en une masse fortement exempte de viscose, tenant toute seule après exposition à l'eau libre, et d'un second amidon de maïs naturel, granulaire, instantané, hydratable par l'eau libre pour former une structure de gel colloïdal, élastique; le premier et le second amidons sont hydratés après dispersion complète dans la pâte aux fruits.

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