Improved process for infusing raisins with humectant

Details Improved process for infusing raisins with humectant Improved process for infusing raisins with humectant

A - Human Necessities

23

B

A23B 7/08 (2006.01) A23B 7/022 (2006.01) A23B 7/14 (2006.01)

Patent

CA 2161513

Softness retention characteristics of raisins are inmproved 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 humectant is then infused into the raisins under vacuum conditions with occasional tumbling 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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