Softness and flavor retention in raisins
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United States of America Patent
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-
Dec 17, 1991
Grant Date -
N/A
app pub date -
Jul 18, 1990
filing date -
Jul 18, 1990
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Raisins are treated by blanching, followed by fructose infusion, tempering and drying, all at elevated temperatures, to increase the fructose:dextrose weight ratio in the raisins to a level exceeding 1.5:1, without substantially increasing the total sugar content. The resulting raisins retain moisture and their natural raisin flavor in storage, even when combined with relatively dry, moisture absorptive food materials such as dry cereals, cakes and breads, and powdered baking mixes.
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