US 11,903,398 B2
Kettle process for low brix fruit/vegetable containing products
Phyllis Dian Thompson, River Forest, IL (US); Fulya Eren, Beecher, IL (US); Martha Cassens, Chicago, IL (US); and Michael Bunczek, Aurora, IL (US)
Assigned to ACH Food Companies, Inc., Oakbrook Terrace, IL (US)
Filed by ACH Food Companies, Inc., Oakbrook Terrace, IL (US)
Filed on May 28, 2021, as Appl. No. 17/333,545.
Claims priority of provisional application 63/032,854, filed on Jun. 1, 2020.
Prior Publication US 2021/0368835 A1, Dec. 2, 2021
Int. Cl. A23L 19/00 (2016.01); A23L 3/005 (2006.01); A23L 3/3508 (2006.01); A23L 3/3472 (2006.01); A23L 29/219 (2016.01)
CPC A23L 19/03 (2016.08) [A23L 3/005 (2013.01); A23L 3/3472 (2013.01); A23L 3/3508 (2013.01); A23L 29/219 (2016.08)] 4 Claims
OG exemplary drawing
 
1. A product comprising
a. fruit pieces or vegetable pieces, and
b. a starch slurry, where in the starch slurry comprises
i. 0.1-10 wt. % modified sago starch;
ii. 0.1-20 wt. % conventional starch;
iii. the balance being liquid;
and wherein the product, at a temperature between 187-200 degrees Fahrenheit, has a sufficiently low viscosity to be flowable during manufacturing and a sufficiently high viscosity to suspend the fruit pieces or vegetable pieces in the starch slurry during manufacturing, and wherein the product, at about ambient temperature, has a sufficiently high viscosity to suspend the fruit pieces or vegetable pieces during storage after manufacturing.