| 发明名称 | Fresh fruit preservative and method of using same | ||
| 摘要 | A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves the texture, flavor, appearance, and color of the fresh fruit, particularly exposed surfaces of the fresh fruit that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the fruit. The preservative includes the ingredients of ascorbic acid, calcium ascorbate, carbohydrate, citric acid, calcium carbonate, sodium chloride, magnesium chloride, potassium bicarbonate, malic acid and a protein-based composition. | ||
| 申请公布号 | US8883238(B2) | 申请公布日期 | 2014.11.11 |
| 申请号 | US201313934045 | 申请日期 | 2013.07.02 |
| 申请人 | PFM, LLC | 发明人 | Siddoway Thane R.;Ricks John |
| 分类号 | A23L3/34;A23B7/154;A23B7/157;A23L3/3544;A23L1/212;A23L3/3508 | 主分类号 | A23L3/34 |
| 代理机构 | Morriss O'Bryant Compagni, PC | 代理人 | Morriss O'Bryant Compagni, PC |
| 主权项 | 1. A method for preserving fresh cut fruit, comprising: providing a fresh fruit preservative solution comprising: water;ascorbic acid in a percentage by weight of 10% to 92.8%;calcium ascorbate in a percentage by weight of 0.01% to 67.7%;carbohydrate in a percentage by weight of 0.1% to 85%;citric acid in a percentage by weight of 0.05% to 12%;calcium carbonate in a percentage by weight of 0.05% to 55%;sodium chloride in a percentage by weight of 0.05% to 12%;magnesium chloride in a percentage by weight of 0.01% to 28.3%;potassium bicarbonate in a percentage by weight of 0.005% to 12%;malic acid in a percentage by weight of 0.001% to 22.3%; anda protein-based composition in a percentage by weight of 0.0005% to 12%; and applying the fresh fruit preservative solution to fresh cut fruit. | ||
| 地址 | Rexburg ID US | ||