Importance

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Abstract

A natural fruit flavor extract is produced by preparing an infusion solution and immersing a fruit in the solution for a period of time to infuse the fruit with the solution. The infusion solution is an aqueous solution containing a disaccharide, an edible acid to inhibit non-enzymatic and enzymatic browning, a reducing agent, an anti-microbial agent and a chelating agent to remove trace metal ions. During infusion, the components of the solution infuse the fruit and components from the fruit diffuse into the solution. After infusion, the solution contains comparatively small amounts of the disaccharide, acid and chelating agents and significant portions of the fruit sugars, colors, flavors and pectins from the fruit. The solution is recovered and used as a flavoring or a sweetener without additional treatment, concentrating or supplementing with additional sweeteners, flavors or colors.

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First Claim