Gel formation in tomato products

Details Gel formation in tomato products Gel formation in tomato products

A - Human Necessities

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A23L 1/20 (2006.01) A23L 1/064 (2006.01) A23L 1/212 (2006.01) A23L 1/221 (2006.01) A23L 1/24 (2006.01) A23L 2/02 (2006.01)

Patent

CA 1214069

GEL FORMATION IN TOMATO PRODUCTS ABSTRACT Methods for minimizing flavor loss and controlling the consistency of a tomato product containing one or more members of the Allium botanical genus when processed primarily at temperatures below those commonly used in commercial practice are disclosed. Product consistency can be regulated through the use of processing techniques which either promote or prevent gel formation in the product.

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