Process for packaging fruit dispersed in a gel

A - Human Necessities – 23 – L

Patent

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A23L 1/052 (2006.01) A23B 7/005 (2006.01) A23B 7/05 (2006.01) A23B 7/08 (2006.01) A23L 1/05 (2006.01) A23L 1/06 (2006.01) B65B 25/04 (2006.01)

Patent

CA 1291896

ABSTRACT A process is provided for packaging fruit dispersed in a gel comprising a) suspending a food gelling agent selected from the group consisting of locust bean gum, potassium sensitive kappa-carrageenan, agar, salts of alginic acid with sodium, potassium and ammonium, guar gum, xanthan gum and combinations thereof in chemically conditioned water to obtain a stable suspension thereof, b) adding said suspension of said food gelling agent to said container at a temperature which ensures safe subsequent sterilization of the product and prevents premature setting of said gel, the fruit being added to the container before, during or after the addition of said suspension, c) sealing said container under vacuum, d) subjecting said container to heat treatment at a temperature and for a time sufficient to sterilize the content but not such as to impair the integrity of the gel, e) cooling said container, while maintaining the container in rotation, to a temperature just above the gel setting point, and f) further cooling said container to ambient temperature while maintaining said container in a condition in which the contents are undisturbed.

513272

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