Method for infusing raisins with high levels of humectant

Details Method for infusing raisins with high levels of humectant Method for infusing raisins with high levels of humectant

A - Human Necessities

23

B

A23B 7/154 (2006.01) A23B 7/005 (2006.01) A23B 7/022 (2006.01) A23B 7/08 (2006.01) A23B 7/16 (2006.01) A23L 1/212 (2006.01)

Patent

CA 2078420

ABSTRACT Softness retention characteristics of raisins are improved 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 raisins and humectant are then tempered by immersing the raisins and humectant in additional humectant solution at a temperature of 90°-100°F (32°-44°C) for a times 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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