Patent US3892870A successfully refreshed from Google Patents.
US3892870A
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Artificial fruit and process therefor
Assignee: Lever Brothers Co
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Filing: 1973-04-23
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Granted: 1975-07-01
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Expires: 1993-04-23
Abstract
Abstract An artificial fruit having a gelled matrix of calcium alginate or calcium low methoxyl pectate having dispersed therein gelled particles based on a second gelling agent.
Inventors
- 👤 Francis William Wood
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 17:27
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/48; A23G3/346; A23G3/42; A23L; A23L21/00; A23L21/10; A23L21/18; A23L29/00; A23L29/20; A23L29/206; A23G2200/00
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
108 words
A PROCESS FOR THE PRODUCTION OF ARTIFICIAL FRUIT OF HETEROGENEROUS EATING TEXTURE CONSISTING ESSENTIALLY OF THE STEPS OF I. PREPARING A FRUIT-FLAVOURED SOLUTION OF A FIRST GELLING AGENT SELECTED FROM THE CLASS CONSISTING OF ALGINATE AND LOW METHOXY PECTATE, II. DISPERSING FRUIT-FLAVOURED PARTICLES HAVING A DIAMETER OF FROM ABOUT 0.5 MM TO ABOUT 3 MM OF A GEL BASED ON A SECOND GELLING AGENT SELCTED FROM THE CLASS CONSISTING OF AGAR, CARAGEENAN, GELATIN, FURCELLARAN AND STARCH IN THE SOLUTION, AND III. GELLING THE SOLUTION ROUND THE PARTICLES BY ACTION OF CALCIUM IONS, THE VOLUME RATIO OF THE PARTICLES TO THE SOLUTION BEING FROM ABOUT 1:1 TO ABOUT 3:1.
Claim 2
Dependent Claim
108 words
A PROCESS FOR THE PRODUCTION OF ARTIFICIAL FRUIT OF HETEROGENEROUS EATING TEXTURE CONSISTING ESSENTIALLY OF THE STEPS OF I. PREPARING A FRUIT-FLAVOURED SOLUTION OF A FIRST GELLING AGENT SELECTED FROM THE CLASS CONSISTING OF ALGINATE AND LOW METHOXY PECTATE, II. DISPERSING FRUIT-FLAVOURED PARTICLES HAVING A DIAMETER OF FROM ABOUT 0.5 MM TO ABOUT 3 MM OF A GEL BASED ON A SECOND GELLING AGENT SELCTED FROM THE CLASS CONSISTING OF AGAR, CARAGEENAN, GELATIN, FURCELLARAN AND STARCH IN THE SOLUTION, AND III. GELLING THE SOLUTION ROUND THE PARTICLES BY ACTION OF CALCIUM IONS, THE VOLUME RATIO OF THE PARTICLES TO THE SOLUTION BEING FROM ABOUT 1:1 TO ABOUT 3:1.
Claim 3
Dependent Claim
59 words
A process for the production of artificial fruit of heterogeneous eating texture according to claim 1 in which an edible soluble calcium salt is incorporated in the gel particles based on the second gelling agent so that when the gel particles are dispersed in the solution of the first gelling agent calcium ions diffuse into and gel said solution.
Claim 4
Dependent Claim
24 words
A process for the production of artificial fruit of heterogeneous eating texture according to claim 1 in which the first gelling agent is alginate.
Claim 5
Dependent Claim
24 words
A process for the production of artificial fruit of heterogeneous eating texture according to claim 1 in which the second gelling agent is agar.
Claim 6
Dependent Claim
57 words
A process for the production of artificial fruit of heterogeneous eating texture according to claim 2 in which the solution of the first gelling agent is mixed with a solution of a calcium salt simultaneously with or subsequent to the dispersion in the solution of the fruit-flavored particles of the gel based on the second gelling agent.
Claim 7
Dependent Claim
45 words
A process for the production of artificial fruit of heterogeneous eating texture according to claim 1 in which the solution of the first gelling agent and the gel particles based on the second gelling agent are fruit-flavored by the incorporation of fruit pulp or puree.
Claim 8
Dependent Claim
69 words
A process for the production of artificial fruit of heterogeneous eating texture according to claim 1 in which the particles based on the second gelling agent contain a higher concentration of sugar than the concentration of sugar in the solution of the first gelling agent so that the particles based on the second gelling agent have a higher osmotic pressure than the gelled solution of the first gelling agent.
Claim 9
Dependent Claim
79 words
An artificial fruit with heterogeneous eating texture consisting essentially of fruit-flavored particles of diameter about 0.5 mm to about 3 mm of a gel based on a gelling agent selected from the class consisting of agar, carageenan, gelatin, furcellaran and starch, said particles being dispersed in a fruit-flavored calcium alginate or calcium low methoxy pectate gel, the volume ratio of the particles to the calcium alginate or calcium low methoxy pectate gel being from about 1:1 to about 3:
Claim 10
Dependent Claim
79 words
An artificial fruit with heterogeneous eating texture consisting essentially of fruit-flavored particles of diameter about 0.5 mm to about 3 mm of a gel based on a gelling agent selected from the class consisting of agar, carageenan, gelatin, furcellaran and starch, said particles being dispersed in a fruit-flavored calcium alginate or calcium low methoxy pectate gel, the volume ratio of the particles to the calcium alginate or calcium low methoxy pectate gel being from about 1:1 to about 3:
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-06-30 | 1978-12-30 | 1979-07-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-06-30 | 1982-12-30 | 1983-07-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-06-30 | 1986-12-30 | 1987-07-01 | $7700.00 | Window Closed / Lapsed |