公开(公告)号：EP1255455A2

公开(公告)日：2002-11-13

申请号：EP01910854.7

申请日：2001-02-16

申请人： Welch Foods, Inc.

发明人： LIVISAY, Stacy, A. ,  LAVOIE, James, P.

IPC分类号： A23L1/304 ,  A23L2/02 ,  A23L2/52

CPC分类号： A23L2/52 ,  A23L2/02 ,  A23L33/16 ,  A23V2002/00 ,  A23V2250/1578

摘要： Methods of making a calcium fortified, tartaric acid-containing product that is essentially free of tartrate precipitates. The tartaric acid concentration of a precursor is adjusted to form an adjusted precursor. An additive comprising a calcium-based compound is mixed with the adjusted precursor to make the fortified product. The compound may be calcium gluconate, a variety of other compounds or mixtures thereof. The fortified product, when stored at approximately 70°F, may remain essentially free of tartrate precipitate for at least sixteen weeks. The fortified, tartaric acid-containing products processed by the disclosed methods.

公开(公告)号：EP1641355A2

公开(公告)日：2006-04-05

申请号：EP04750281.0

申请日：2004-04-15

申请人： Welch Foods Inc.

发明人： Kuhns, Barbara Ann ,  Pace, Colin Brian

IPC分类号： A23L1/238

CPC分类号： A23L23/00 ,  A23L19/09 ,  A23L21/12 ,  A23L21/15 ,  A23L29/231 ,  A23L29/269 ,  A23L29/27 ,  A23V2002/00 ,  A23V2250/50724 ,  A23V2250/1578 ,  A23V2250/5086 ,  A23V2200/242

摘要： A method for preparation of a food sauce having a fresh fruit suspension. The method disclosed by the invention involves manipulating the pre-gel of a low methoxyl pectin by various processing steps and ingredient additions. The end product provides a sauce having a fresh fruit flavor with a unique texture and mouth feel.

公开(公告)号：EP1641355A4

公开(公告)日：2009-12-09

申请号：EP04750281

申请日：2004-04-15

申请人： WELCH FOODS INC

发明人： KUHNS BARBARA ANN ,  PACE COLIN BRIAN

IPC分类号： A23L20060101 ,  A23L19/00 ,  A23L21/12 ,  A23L21/15 ,  A23L23/00 ,  A23L27/50 ,  A23L29/231 ,  A23L29/269

CPC分类号： A23L23/00 ,  A23L19/09 ,  A23L21/12 ,  A23L21/15 ,  A23L29/231 ,  A23L29/269 ,  A23L29/27 ,  A23V2002/00 ,  A23V2250/50724 ,  A23V2250/1578 ,  A23V2250/5086 ,  A23V2200/242