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WO1996011588A1 - Process for the preparation of a food product - Google Patents

Process for the preparation of a food product Download PDF

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Publication number
WO1996011588A1
WO1996011588A1 PCT/EP1995/003886 EP9503886W WO9611588A1 WO 1996011588 A1 WO1996011588 A1 WO 1996011588A1 EP 9503886 W EP9503886 W EP 9503886W WO 9611588 A1 WO9611588 A1 WO 9611588A1
Authority
WO
WIPO (PCT)
Prior art keywords
tomato
process according
paste
source
pectin
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP1995/003886
Other languages
French (fr)
Inventor
Anthony John Barraclough
Elsie Mary Clark
Paul Marcus Hart
Eric William Thompson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever NV filed Critical Unilever NV
Priority to AU38030/95A priority Critical patent/AU3803095A/en
Publication of WO1996011588A1 publication Critical patent/WO1996011588A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01011—Pectinesterase (3.1.1.11)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup

Definitions

  • the invention relates to a process for the preparation of tomato-based products of high quality and consistency and products obtained by this process.
  • US 3 892 877 discloses a process comprising: (1) maceration of raw tomatoes followed by heating; (2) treating the hot macerate with acid; (3) separation of the juice; (4) neutralisation of the juice; (5) homogenisation of the juice using either a conventional blender or a homogeniser (commonly used in creameries) which operates by forcing the juice under high pressure through a small orifice.
  • US 3 976 805 discloses a similar process except that a juice is first prepared by conventional techniques (ie. maceration and heating of raw tomatoes followed by extraction of juice from the macerate) and then an acid treatment, neutralisation and homogenisation is applied to the resulting juice.
  • Such processes have the disadvantage that the tomato is subjected to a chemical treatment, ie acidification, which will damage cellular proteins and reduce texture and/or taste quality.
  • both US 3 892 877 and US 3 976 805 teach that the desired increase in consistency cannot be attained by homogenisation alone: the acidification step is essential .
  • US-A-4556576 teaches subjecting concentrated tomato solids to the processing steps of (i) steam infusion, (ii) vacuum flask expansion, (iii) milling and (iv) high pressure homogenisation; the tomato products prepared by this process have increased consistency.
  • EP-A-0123345 relates to methods for minimising flavour loss and controlling the consistency of tomato products containing one or more members of the Allium botanical genus, when processed primarily at temperatures below those commonly used. Gel formation is regulated (ie. promoted or prevented) by: pre-treatment of the allium; or heating the tomato product to a specific temperature prior to allium addition; or depolymerising the tomato pectin prior to allium addition.
  • the present invention seeks to provide an improved process for manipulating the consistency and the texture of tomato- based products having a low solids content.
  • a tomato-based product comprising:
  • a tomato sauce having a pulpy texture/appearance and an excellent consistency may be obtained.
  • a tomato sauce produced by homogenisation alone has a smooth texture/appearance.
  • the tomato sauce formed should not gel during processing.
  • the high pressure shear field is provided by homogenisation in a homogeniser (commonly used in creameries) which operates by forcing juice under high pressure through a small orifice.
  • a homogeniser commonly used in creameries
  • the pressure is from 560 to 7000 psi. Most preferably from 560 to 2800 psi.
  • the tomato paste prior to homogenisation may be provided by the conventional hot-break process.
  • raw tomatoes are fed into a vessel provided with steam coils (or steam jackets) and a rotating blade assembly for comminuting the tomatoes and agitating the material in the vessel so that good heat transfer will be obtained.
  • steam coils or steam jackets
  • rotating blade assembly for comminuting the tomatoes and agitating the material in the vessel so that good heat transfer will be obtained.
  • the hot-break process is typically conducted at a temperature of greater than 80°C, especially from 85 to 95°C.
  • a suitable source of pectin methylesterase may be any vegetable or fruit, such as green beans, snap beans, potatoes, cauliflowers, sour cherries, green tomatoes, green peppers, oranges, apples, bananas, pears, turnips, onions, garlic and mixtures thereof. Immature fruit and vegetables are preferred. Particularly preferred sources of pectin methylesterase are those, such as green tomatoes, green peppers, green beans and snap beans, which produce a pulpy appearance, rather than a smooth gel appearance.
  • the pectin methylesterase source is added to the homogenised tomato paste, optionally with any other sauce ingredients .
  • the mixture is then incubated to activate the enzyme and allow firming to occur.
  • the incubation is typically conducted at 50°C for 30 minutes. Once the desired thickness has been achieved the temperature is raised so as to inactivate the enzyme. Typically the temperature is raised to 90°C for 10 minutes.
  • Calcium ions are preferably added up to a level of 500 ppm. Most preferably calcium is added at a level of from 100 to 1000 ppm. The calcium ions may be added before or after the incubation period.
  • magnesium, copper and/or ferric ions can be added. These ions should be added after both the incubation period and the rise in temperature to inactivate the enzyme has occurred.
  • NaCI solubilises enzymes which results in accelerated gelling.
  • PME the enzymes
  • a further advantage of preparing a thickened tomato paste in accordance with this invention which includes using a high pressure shear field, is that the final product not only exhibits a high consistency but also the product is less subject to syneresis.
  • the tomato paste produced by this process can be sold as it is or can be used as the basic ingredient of products, such as sauces, ketchups, pizza toppings and soups.
  • any sauce product prepared may comprise a tomato content that is totally or only partly provided as a thick tomato paste made according to the invention.
  • Tomato paste of 30 Brix was diluted to 12 Brix. This was then passed through a Crepaco dairy homogeniser twice at a pressure of 2000 psi.
  • the resulting paste was substantially thickened.
  • the thickened paste was diluted to 8 Brix and heated to 50°C. Oil, calcium chloride and green tomato puree (pectin methylesterase source) were added to achieve the following final composition.
  • the mixture was incubated for 30 minutes at 50°C before raising the temperature to 90°C for 10 minutes. NaCI was added and the sauce was then cooled to room temperature.
  • the sauce had an excellent consistency and a pulpy appearance.
  • a tomato paste was diluted to 12 Brix; it had a Bostwick value of 8.2.
  • a first portion of this original paste was passed through a Crepaco dairy homogeniser at a pressure of 2000 psi; the resulting tomato paste had a Bostwick value of 5.4.
  • a third portion of the original paste was passed through a Crepaco dairy homogeniser at a pressure of 2000 psi; a pectin methyl esterase source was then added in accordance with example 1; the resulting tomato paste had a Bostwick value of 0.5.
  • Bostwick values were obtained as follows. A 100 ml sample at 25°C was placed into the Bostwick consistometer and the distance flowed (cm) was measured. The higher the distance flowed, the lower the consistency or viscosity.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A process for the preparation of tomato-based products of high quality and consistency comprising: subjecting a tomato paste to a high pressure shear field; adding a source of pectin methylesterase; incubating such that a desired consistency is achieved; and inactivating the pectin methylesterase. The product obtained preferably has a pulpy texture and appearance.

Description

PROCESS FOR THE PREPARATION OF A FOOD PRODUCT
Field of the Invention
The invention relates to a process for the preparation of tomato-based products of high quality and consistency and products obtained by this process.
Background to the Invention
It is desirable to be able to produce tomato-based products having a high consistency and quality with a low tomato solids content. In order to do this it is necessary to be able to substantially increase the viscosity of the tomato paste used to prepare such products, for example tomato- based sauces.
US 3 892 877 (Wagner et al) and US 3 976 805 (Becker) disclose processes for preparing tomato products of high consistency.
US 3 892 877 discloses a process comprising: (1) maceration of raw tomatoes followed by heating; (2) treating the hot macerate with acid; (3) separation of the juice; (4) neutralisation of the juice; (5) homogenisation of the juice using either a conventional blender or a homogeniser (commonly used in creameries) which operates by forcing the juice under high pressure through a small orifice.
US 3 976 805 discloses a similar process except that a juice is first prepared by conventional techniques (ie. maceration and heating of raw tomatoes followed by extraction of juice from the macerate) and then an acid treatment, neutralisation and homogenisation is applied to the resulting juice. Such processes have the disadvantage that the tomato is subjected to a chemical treatment, ie acidification, which will damage cellular proteins and reduce texture and/or taste quality. Also, both US 3 892 877 and US 3 976 805 teach that the desired increase in consistency cannot be attained by homogenisation alone: the acidification step is essential .
US-A-4556576 teaches subjecting concentrated tomato solids to the processing steps of (i) steam infusion, (ii) vacuum flask expansion, (iii) milling and (iv) high pressure homogenisation; the tomato products prepared by this process have increased consistency.
EP-A-0123345 relates to methods for minimising flavour loss and controlling the consistency of tomato products containing one or more members of the Allium botanical genus, when processed primarily at temperatures below those commonly used. Gel formation is regulated (ie. promoted or prevented) by: pre-treatment of the allium; or heating the tomato product to a specific temperature prior to allium addition; or depolymerising the tomato pectin prior to allium addition.
The present invention seeks to provide an improved process for manipulating the consistency and the texture of tomato- based products having a low solids content.
Disclosure of the Invention
According to the present invention, there is provided a tomato-based product comprising:
(i) subjecting a tomato paste to a high pressure shear field;
(ii) incubating the paste with a pectin methyl esterase source to achieve a desired consistency; and (iii) inactivating the pectin methyl esterase.
Using this process, a tomato sauce having a pulpy texture/appearance and an excellent consistency may be obtained. In contrast, a tomato sauce produced by homogenisation alone has a smooth texture/appearance. Preferably, the tomato sauce formed should not gel during processing.
The high pressure shear field is provided by homogenisation in a homogeniser (commonly used in creameries) which operates by forcing juice under high pressure through a small orifice. Preferably the pressure is from 560 to 7000 psi. Most preferably from 560 to 2800 psi.
The consistency increase achieved by the present invention cannot be achieved if a conventional blender is used for the homogenisation process.
The tomato paste prior to homogenisation may be provided by the conventional hot-break process.
In the hot-break process, raw tomatoes are fed into a vessel provided with steam coils (or steam jackets) and a rotating blade assembly for comminuting the tomatoes and agitating the material in the vessel so that good heat transfer will be obtained. By use of such equipment the raw tomatoes are efficiently formed into a macerate. The seeds, skin, bits of cores and other debris are then removed before homogenisation. The hot-break process is typically conducted at a temperature of greater than 80°C, especially from 85 to 95°C.
A suitable source of pectin methylesterase may be any vegetable or fruit, such as green beans, snap beans, potatoes, cauliflowers, sour cherries, green tomatoes, green peppers, oranges, apples, bananas, pears, turnips, onions, garlic and mixtures thereof. Immature fruit and vegetables are preferred. Particularly preferred sources of pectin methylesterase are those, such as green tomatoes, green peppers, green beans and snap beans, which produce a pulpy appearance, rather than a smooth gel appearance.
The pectin methylesterase source is added to the homogenised tomato paste, optionally with any other sauce ingredients . The mixture is then incubated to activate the enzyme and allow firming to occur. The incubation is typically conducted at 50°C for 30 minutes. Once the desired thickness has been achieved the temperature is raised so as to inactivate the enzyme. Typically the temperature is raised to 90°C for 10 minutes.
Addition of calcium ions in conjunction with enzyme activation leads to additive firming effects. Calcium ions are preferably added up to a level of 500 ppm. Most preferably calcium is added at a level of from 100 to 1000 ppm. The calcium ions may be added before or after the incubation period.
Alternatively or additionally magnesium, copper and/or ferric ions can be added. These ions should be added after both the incubation period and the rise in temperature to inactivate the enzyme has occurred.
It is known that the addition of NaCI solubilises enzymes which results in accelerated gelling. Thus, if NaCI is added prior to processing, this is a problem, since the product forms an undesirable gel. Hence, NaCI is preferably added after the inactivation of the enzymes (ie. PME) .
A further advantage of preparing a thickened tomato paste in accordance with this invention which includes using a high pressure shear field, is that the final product not only exhibits a high consistency but also the product is less subject to syneresis.
The tomato paste produced by this process can be sold as it is or can be used as the basic ingredient of products, such as sauces, ketchups, pizza toppings and soups.
Clearly any sauce product prepared may comprise a tomato content that is totally or only partly provided as a thick tomato paste made according to the invention.
Examples
Example 1
Tomato paste of 30 Brix was diluted to 12 Brix. This was then passed through a Crepaco dairy homogeniser twice at a pressure of 2000 psi.
The resulting paste was substantially thickened.
The thickened paste was diluted to 8 Brix and heated to 50°C. Oil, calcium chloride and green tomato puree (pectin methylesterase source) were added to achieve the following final composition.
Sauce Composition
Homogenised tomato paste 8 Brix- 92.5% Green tomato puree 6.3%
NaCI 0.85%
Soyabean oil 1.1%
CaCl2.2H20 0.05%
The mixture was incubated for 30 minutes at 50°C before raising the temperature to 90°C for 10 minutes. NaCI was added and the sauce was then cooled to room temperature. The sauce had an excellent consistency and a pulpy appearance.
Example 2
A tomato paste was diluted to 12 Brix; it had a Bostwick value of 8.2.
A first portion of this original paste was passed through a Crepaco dairy homogeniser at a pressure of 2000 psi; the resulting tomato paste had a Bostwick value of 5.4.
To a second portion of the original paste, a pectin methyl esterase source was added in accordance with example 1; the resulting tomato paste had a Bostwick value of 2.8.
A third portion of the original paste was passed through a Crepaco dairy homogeniser at a pressure of 2000 psi; a pectin methyl esterase source was then added in accordance with example 1; the resulting tomato paste had a Bostwick value of 0.5.
The Bostwick values were obtained as follows. A 100 ml sample at 25°C was placed into the Bostwick consistometer and the distance flowed (cm) was measured. The higher the distance flowed, the lower the consistency or viscosity.

Claims

1. A process of providing a tomato-based product comprising:
(i) subjecting a tomato paste to a high pressure shear field;
(ii) incubating the paste with a pectin methyl esterase source to achieve a desired consistency; and (iii) inactivating the pectin methyl esterase.
2. A process according to claim 1, wherein the tomato- based product has a pulpy texture.
3. A process according to claim 1 or claim 2, wherein the tomato paste prior to homogenisation is provided by a hot- break or cold-break process.
4. A process according to any preceding claim, wherein the pressure applied is from 560 to 7000 psi.
5. A process according to any preceding claim, wherein the pressure applied is from 560 to 2800 psi.
6. A process according to any preceding claim, wherein the pectin methylesterase source is a vegetable, fruit or mixture thereof.
7. A process according to claim 6, wherein the pectin methylesterase source is selected from the group consisting of green beans, snap beans, potatoes, cauliflowers, sour cherries, green tomatoes, green peppers, oranges, apples, bananas, pears, turnips, onions, garlic and mixtures thereof.
8. A process according to claim 5, 6 or 7 wherein up to 400 ppm of a calcium ion is added either before or after incubation.
9. A tomato sauce product obtainable by
(i) subjecting a tomato paste to a high pressure shear field; (ii) adding a source of pectin methylesterase
(iii) incubating such that a desired consistency is achieved; and
(iv) inactivating the pectin methylesterase.
10. A tomato sauce product as claimed in claim 9, wherein the pressure applied is from 560 to 2800 psi.
PCT/EP1995/003886 1994-10-13 1995-10-02 Process for the preparation of a food product Ceased WO1996011588A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU38030/95A AU3803095A (en) 1994-10-13 1995-10-02 Process for the preparation of a food product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP94307512 1994-10-13
EP94307512.7 1994-10-13

Publications (1)

Publication Number Publication Date
WO1996011588A1 true WO1996011588A1 (en) 1996-04-25

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Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0736262A3 (en) * 1995-03-31 1996-10-16 Kraft Foods, Inc. Method for improving the texture of tomato paste products
GB2304024A (en) * 1995-08-04 1997-03-12 Unilever Plc Tomato sauce for pasta
WO1997038592A1 (en) * 1996-04-12 1997-10-23 Unilever Plc Process for the preparation of a food product
US5869122A (en) * 1996-05-24 1999-02-09 Nestec S.A. Treatment of fruits and vegetables
WO1999011148A1 (en) * 1997-09-01 1999-03-11 Unilever N.V. Process for treating fruit- or vegetable-based product with pectinmethylesterase and added pectin
US5891505A (en) * 1996-01-23 1999-04-06 Flow International Corporation Method for pressure processing a pumpable food substance
US5993172A (en) * 1996-01-23 1999-11-30 Flow International Corporation Method and apparatus for pressure processing a pumpable substance
EP0884002A3 (en) * 1997-06-06 2000-05-17 SASIB FOOD S.p.A. Method for increasing the consistency of plant products in the form of pieces, in particular for diced tomato,
US6158981A (en) * 1998-06-18 2000-12-12 Flow International Corporation Method and apparatus for aseptic pressure-processing of pumpable substances
WO2004023893A1 (en) * 2002-09-16 2004-03-25 Unilever N.V. Thickening agent and process for thickening
US6804459B2 (en) 2001-06-15 2004-10-12 Flow International Corporation Method and apparatus for changing the temperature of a pressurized fluid
GB2428365A (en) * 2005-07-22 2007-01-31 Mars Inc Fruit snack made from a gelled natural fruit pulp and a method of its manufacture
US7220381B2 (en) 2001-06-15 2007-05-22 Avure Technologies Incorporated Method for high pressure treatment of substances under controlled temperature conditions
CN103202459A (en) * 2013-03-07 2013-07-17 甘肃大漠紫光生物科技有限公司 Processing technique of pure black tomato paste
US8586121B2 (en) 2005-07-22 2013-11-19 Mars, Inc. Fruit snack
RU2508865C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Red sauce production method
RU2508863C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Tomato sauce production method
RU2508862C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Sauce preparation method
RU2508864C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Red sauce production method
EP3991570A1 (en) * 2020-10-28 2022-05-04 Agrana Beteiligungs- Aktiengesellschaft Method for the production of a stable fruit preparation
RU2841688C1 (en) * 2020-10-28 2025-06-16 Аграна Бетайлигунгс-Акциенгезелльшафт Method of producing stable fruit filler

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3892877A (en) * 1972-03-17 1975-07-01 Us Agriculture Process for preparing tomato juice of increased consistency
US3976805A (en) * 1971-05-13 1976-08-24 The United States Of America As Represented By The Secretary Of Agriculture Preparation of high-consistency tomato products
EP0123345A2 (en) * 1983-04-20 1984-10-31 The Procter & Gamble Company Gel formation in tomato products
US4556576A (en) * 1984-03-02 1985-12-03 Campbell Soup Company Process for preparing tomato products of increased consistency
WO1994012055A1 (en) * 1992-11-30 1994-06-09 Gist-Brocades N.V. Use of pectinesterase in the treatment of fruit and vegetables

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3976805A (en) * 1971-05-13 1976-08-24 The United States Of America As Represented By The Secretary Of Agriculture Preparation of high-consistency tomato products
US3892877A (en) * 1972-03-17 1975-07-01 Us Agriculture Process for preparing tomato juice of increased consistency
EP0123345A2 (en) * 1983-04-20 1984-10-31 The Procter & Gamble Company Gel formation in tomato products
US4556576A (en) * 1984-03-02 1985-12-03 Campbell Soup Company Process for preparing tomato products of increased consistency
WO1994012055A1 (en) * 1992-11-30 1994-06-09 Gist-Brocades N.V. Use of pectinesterase in the treatment of fruit and vegetables

Cited By (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0736262A3 (en) * 1995-03-31 1996-10-16 Kraft Foods, Inc. Method for improving the texture of tomato paste products
US5965190A (en) * 1995-03-31 1999-10-12 Kraft Foods, Inc. Method for improving the texture of tomato paste products
GB2304024A (en) * 1995-08-04 1997-03-12 Unilever Plc Tomato sauce for pasta
US5891505A (en) * 1996-01-23 1999-04-06 Flow International Corporation Method for pressure processing a pumpable food substance
US5993172A (en) * 1996-01-23 1999-11-30 Flow International Corporation Method and apparatus for pressure processing a pumpable substance
US5996478A (en) * 1996-01-23 1999-12-07 Flow International Corporation Apparatus for pressure processing a pumpable food substance
WO1997038592A1 (en) * 1996-04-12 1997-10-23 Unilever Plc Process for the preparation of a food product
US5869122A (en) * 1996-05-24 1999-02-09 Nestec S.A. Treatment of fruits and vegetables
EP0884002A3 (en) * 1997-06-06 2000-05-17 SASIB FOOD S.p.A. Method for increasing the consistency of plant products in the form of pieces, in particular for diced tomato,
WO1999011148A1 (en) * 1997-09-01 1999-03-11 Unilever N.V. Process for treating fruit- or vegetable-based product with pectinmethylesterase and added pectin
AU730643B2 (en) * 1997-09-01 2001-03-08 Unilever Plc Process for treating fruit- or vegetable-based product with pectinmethylesterase and added pectin
US6158981A (en) * 1998-06-18 2000-12-12 Flow International Corporation Method and apparatus for aseptic pressure-processing of pumpable substances
US6804459B2 (en) 2001-06-15 2004-10-12 Flow International Corporation Method and apparatus for changing the temperature of a pressurized fluid
US7220381B2 (en) 2001-06-15 2007-05-22 Avure Technologies Incorporated Method for high pressure treatment of substances under controlled temperature conditions
WO2004023893A1 (en) * 2002-09-16 2004-03-25 Unilever N.V. Thickening agent and process for thickening
US7655268B2 (en) 2002-09-16 2010-02-02 Unilever Bestfoods, North America, Division Of Conopco, Inc. Thickening agent and process for thickening
GB2428365A (en) * 2005-07-22 2007-01-31 Mars Inc Fruit snack made from a gelled natural fruit pulp and a method of its manufacture
GB2428365B (en) * 2005-07-22 2009-04-01 Mars Inc Fruit snack
US8586121B2 (en) 2005-07-22 2013-11-19 Mars, Inc. Fruit snack
RU2508865C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Red sauce production method
RU2508863C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Tomato sauce production method
RU2508862C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Sauce preparation method
RU2508864C1 (en) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Red sauce production method
CN103202459A (en) * 2013-03-07 2013-07-17 甘肃大漠紫光生物科技有限公司 Processing technique of pure black tomato paste
EP3991570A1 (en) * 2020-10-28 2022-05-04 Agrana Beteiligungs- Aktiengesellschaft Method for the production of a stable fruit preparation
WO2022090043A1 (en) 2020-10-28 2022-05-05 Agrana Beteiligungs-Aktiengesellschaft Method for the production of a stable fruit preparation
CN116528691A (en) * 2020-10-28 2023-08-01 阿果安娜控股公司 Method for producing stable fruit products
RU2841688C1 (en) * 2020-10-28 2025-06-16 Аграна Бетайлигунгс-Акциенгезелльшафт Method of producing stable fruit filler

Also Published As

Publication number Publication date
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