Infusing fruit with sugar of low saturation degree - then drying and inducing crystallisation of absorbed sugar, giving prod. of improved chewing characteristics

摘要

Prodn. of an infusion of fresh or previously frozen fruit with sugars with a low degree of satn. (e.g. dextrose and/or lactose) comprises (1) subjecting fruit pieces (partly dewatered by osmosis) to final drying of 6-15% water content and (2) the sugar taken up in the dry finished prod. is crystallised using a supersatd. crystals-contg. sugar soln. The sugar soln. used for partial dewatering still contains crystalline sugar during the treatment, and the final degree of dryness is reached in 2 stages. The fruit pieces are treated while still wet with crystals of the same sort of sugar as used in the infusion bath. USE/ADVANTAGE - This method gives a fruit prod. of improved chewing characteristics compared with conventional prods. in which the absorbed sugar remains in non-crystalline form. Prod. colour is acceptable and no chemical additives are required.