METHOD OF PRODUCING SEMILIQUID FRUIT GEL Russian patent published in 2000 - IPC

Abstract RU 2148373 C1

FIELD: food industry. SUBSTANCE: method involves mixing of natural fruit component, for example, natural fruit juice, sweetener and water. The mixture is heat treated in flow-through pasteurizer at temperature 86-89 C for 20-60 s. The prepared fruit gel is cooled and aseptically bottled in aseptic packing not permitting the contact of fruit gel with air. EFFECT: stable consistency and long-term storage life. 6 cl

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RU 2 148 373 C1

Authors

Lovtsov Nikolaj

Zvajgzne Galina

Kuvarin Vladimir

Dates

2000-05-10—Published

1999-03-18—Filed