US 12,063,946 B2
High moisture edible compositions and methods of preparation thereof
Yang Gao, Chicago, IL (US); Emine Unlu, Chicago, IL (US); and Shanna Christine Dabson, Chicago, IL (US)
Assigned to Wm. Wrigley Jr. Company, Chicago, IL (US)
Filed by WM. WRIGLEY JR. COMPANY, Chicago, IL (US)
Filed on Jun. 4, 2021, as Appl. No. 17/339,641.
Application 17/339,641 is a division of application No. 15/765,290, abandoned, previously published as PCT/US2016/055716, filed on Oct. 6, 2016.
Claims priority of provisional application 62/384,075, filed on Sep. 6, 2016.
Claims priority of provisional application 62/297,410, filed on Feb. 19, 2016.
Claims priority of provisional application 62/237,906, filed on Oct. 6, 2015.
Claims priority of provisional application 62/237,886, filed on Oct. 6, 2015.
Prior Publication US 2022/0159991 A1, May 26, 2022
This patent is subject to a terminal disclaimer.
Int. Cl. A23G 3/48 (2006.01); A23B 7/00 (2006.01); A23B 7/01 (2006.01); A23G 3/34 (2006.01); A23G 3/36 (2006.01); A23G 3/42 (2006.01); A23L 3/01 (2006.01); A23L 3/015 (2006.01); A23L 19/00 (2016.01); A23L 25/00 (2016.01); A23L 29/00 (2016.01); A23L 29/231 (2016.01); A23L 29/238 (2016.01); A23L 29/256 (2016.01); A23L 29/269 (2016.01)
CPC A23G 3/48 (2013.01) [A23B 7/00 (2013.01); A23B 7/01 (2013.01); A23B 7/012 (2013.01); A23G 3/34 (2013.01); A23G 3/364 (2013.01); A23G 3/42 (2013.01); A23L 3/01 (2013.01); A23L 3/015 (2013.01); A23L 3/0155 (2013.01); A23L 19/07 (2016.08); A23L 19/09 (2016.08); A23L 25/00 (2016.08); A23L 29/035 (2016.08); A23L 29/06 (2016.08); A23L 29/231 (2016.08); A23L 29/238 (2016.08); A23L 29/256 (2016.08); A23L 29/272 (2016.08); A23V 2002/00 (2013.01); A23V 2200/02 (2013.01); A23V 2200/044 (2013.01); A23V 2200/15 (2013.01); A23V 2250/022 (2013.01); A23V 2250/032 (2013.01); A23V 2250/036 (2013.01); A23V 2250/042 (2013.01); A23V 2250/044 (2013.01); A23V 2250/056 (2013.01); A23V 2250/5024 (2013.01); A23V 2250/5054 (2013.01); A23V 2250/5072 (2013.01); A23V 2300/24 (2013.01)] 17 Claims
 
1. A method of preparing a confectionary product comprising the steps of:
preparing a plant-based material comprising a fruit pulp, a fruit puree, a fruit juice, a vegetable puree, a vegetable pulp, or a combination thereof;
combining the plant-based material with a hydrocolloid selected from low-methoxyl pectin, agar, or a combination thereof in an amount of from about 2 wt. % to about 12 wt. % and a calcium ion source to form a combined composition;
subjecting the combined composition to electromagnetic radiation for a period of from about 5 seconds to about 10 minutes sufficient to sterilize the plant-based material; and
transferring the combined composition into a single or multiple serve package by an aseptic packaging process to provide a confectionary product in gel form, wherein the confectionary product comprises active pectin methyl esterase and has a pH of less than 4.5.