| 摘要 |
1318614 Fruit spreads UNILEVER Ltd 22 June 1970 [23 June 1969] 30123/70 Heading A2B A fruit spread of improved keepability is prepared by contacting whole or divided fruit with aqueous sugar syrup without cooking the fruit, to effect a preservative action and emulsifying the mixture of sugar syrup and uncooked fruit with edible oil or fat. By "uncooked fruit" is meant fruit which has not been exposed to heat for a time long enough for the individual shape of the fruit pieces to be lost. The sugar syrup may be heated to pasteurise the fruit. The oil may be aerated (e.g. with N 2 or CO 2 ) the emulsion is preferably a water-in-oil emulsion. The fruit may be used in fresh, dried or frozen form. The sugar may be sucrose, dextrose, maltose, fructose, lactose, brown sugar, invert sugar or honey. The fruit may be raisins, dates, figs, prunes, apricots, strawberries, blueberries and cherries. The oil or fat may be margarine, butter, coconut, palm kernel, cotton seed, kapok, rape seed, peanut, olive, sunflower seed, sesame, corn, safflower or soybean oil, milk fat, beef tallow or lard. The fat may be hydrogenated. Other materials which may be present in the food include emulsifiers such as mono- and di-glycerides. lecithin and polyoxythylene sorbitan derivatives; thickeners such as corn, tapioca, potato and rice starch, carboxymethylcellulose, methylcellulose, guar gum, xanthan gum, alginates and pectin; stabilisers such as sorbic, malic, phosphoric, tartaric and ethylene diamine tetraacetic acids and alkali metal salts thereof, esters of p-hydroxybenzoic acid, alkali metal propionates, butylated hydroxyanisole. butylated hydroxytoluene, and propyl gallate: flavours such as vanilla, caramel, maple, cinnamon, mint and fruit flavours; and salt, nuts, spices and colours. |
