Fruit preparations

Beetroot juice-based colors Beet powder, E 162 0.35% betanin Red beet juice, maltodextrin Bluish red Condiments, gelatin products, fruit preparations, sauces, candies, power beverage products... 

Specific use americano (100 mg/1), bitter and wine (100 mg/1), jam, jellies, marmalades, similar fruit preparations including low-caloric products(100 mg/kg), chorizo sausage, salchichon (250 mg/kg), sobrasada (200 mg/kg) all foodstuffs and amounts mentioned for azorubine general use ... 

Figure 3 gives an example of a typical force profile. The force is increased continuously and reaches the point - at the end of the first part of the force profile - where the pectin preparations start to flow. The so-called yield point is reached. The further increase leads to the continuous destruction of the internal structure and the proceeding shear thinning. The applied stress in part 3 of the stress profile destroys the structure of the fruit preparations completely. Now the stress is reduced linearly, see part 4 and 5, down to zero stress. The resulting flow curves 2, 3 and 4 and the enclosed calculated area from the hysteresis loop give important evidence about the time-dependent decrease of viscosity and a relative measure of its thixotropy. 

The rheologically expected complete regeneration of the viscosity after the shearing experiment is not common for these fruit preparations. The reason for this loss of viscosity must be searched for in the destruction of those parts of texture being caused from a gelation process. 

A yield point is necessary to guarantee a homogeneous distribution of fruits in the big containers were fruit preparations are transported. The shear thinning of the preparations is an important aspect for their pumping and mixing properties. 

The advantages of pectins in fruit preparations are quite obvious ... 

The very special demands on the pectins used in yoghurt fruit preparations show the usefulness of rheological measurements. Figure 4 and 5 explain the difference in rheological behaviour of fruit preparations made from... 

For more details about the sensory properties of the pectin preparations additional sizes such as thixotropy and viscosity have to be referred to (see figure 6). Fruit preparations with apple pectin Classic AY 901 have a relatively high yield point after shearing, a small thixotropic area, and a relatively high viscosity. This supports the statement, that their texture is weakly elastic and highly reversible. The apple pectin Classic AY 905 gives products with a sufficiently high yield point at 35 % soluble solids and a pronounced area of thixotropy. 

Brimar, H. 2002. In A Study of Differently Processed Fruit-Preparations Used for Manufacturing Strawberry Yoghurt . Master of Science Thesis, Lund University, Sweden and I.V.T.P.A., Milano, Italy. 

SRI 29 Breu, W., M. Hagenlocher, K. Redl, G. Tittel, F. Stadler, and H. Wagner. Antiphlogistic activity of an extract from Sabal serrulata fruits prepared by supercritical carbon dioxide/in vitro inhibition of the cyclooxygenase and 5-lipoxygenase metabolism. Arzneim-forsch 1992 42(4) 547-551. 

In the tests with both California red scale and citrus red mite, untreated lots of fruit selected at random from infested fruit prepared for a given day were held with the treated lots and counted for natural mortality. The corrected percentage of kill for each treatment was calculated by means of the Abbott equation (Jf). 

JW Fellows, SW Chang, WH Shazer. Stability of aspartame in fruit preparations used in yogurt. J Food Sci 56(3) 689-691, 1991. 

Concentrated juices. It will be evident from the section on nomenclature that the principal fruit components that are used in dilutable soft drinks are fruit juices (both clear and cloudy) and whole fruit preparations - the so-called comminutes. 

Colourings. Most dilutable beverages are formulated with added colourings, although, depending on the fruit preparation used, many products... 

Fruit preparations Sugar replacement synergy with sweeteners body and 2-10 5-50... 

In a test-tube method called ORAC (oxygen radical absorbance capacity), freeze-dried agaf powder scored the highest ORAC level yet determined among fruits, a result that incited a storm of marketing literature declaring that a af products have the highest antioxidant health value of any food. The bad news is that there are limitations to that ORAC value as we know it (see Appendix A). Antioxidant properties determined in test tubes are unlikely to have the same antioxidant roles in the human body. Further, the comparisons of aqa ORAC with other fruits are not valid since the fruit preparations were not identical across all tests. 

In the beginning only a limited range of unflavoured dairy products was on the market. Then, after manufactures started adding (fruit) preparations or flavourings, there was a significant increase in the number and type of dairy products on the market. 

This chapter describes manufacturing of the different flavoured dairy products by direct addition of flavourings or (fruit) preparations, the technology involved in their manufacturing as well as their further processing. 

Fresh Cheese Products with (Fruit) Preparations... 

This description covers all kind of fresh cheese products with ingredients such as (fruit) preparations, flavourings, spices and herbs. Using stabilisers, fresh cheese products, can also be pasteurised. Country specific regulations determine the nutritional claims. 

In the manufacture of fresh cheeses, e. g. quark, the pasteurised skim milk is inoculated with micro-organisms (Sc. lactis, Sc. cremoris). To accelerate the thickening, the enzym chymosin is added. After ripening - with a pH value of about 4.6 - the coagulated milk must be pumped through a separator, possibly including an ultrafiltration system, in order to separate the sour whey. The ultrafiltration would separate the whey into 2 phases the permeate (water soluble) and the retentate (protein phase). Finally the quark, retentate, cream, (fruit) preparations, flavourings or spices and herbs are added. 

The product is then cooled to 15-20°C, the (fruit) preparation is added and the product is filled cold aseptically. 

It should also be mentioned that for microbiological reasons only spore-free (fruit) preparations should be used for industrial dessert products in the neutral pH-area. 

In order to offer the consumer a greater variety of dairy products other then milk, UHT milk, sour milk products, cream, butter or cheese, the dairy industry has developed a variety of flavoured dairy products and later in the sixties, dairy products containing (fruit) preparations. The latter category originated from a close cooperation between the dairy industry, fruit manufacturers and flavour houses. Fruit juice processing companies, marmalade manufacturers and also flavour houses established departments for (fruit) preparations which resulted in a great variety of preparations. 

These (fruit) preparations have multifunctional purposes in dairy products. They provide fruit, stmcture, colour, stability and, mostly through added flavourings, a variety of tastes. 

Fruit) preparations are always applied when a typical taste, smell, fruit content -(smooth or pulp structure, based on concentrate, puree or fruit pieces) are looked for in the end product. Sometimes (fruit) preparations are added in order to obtain a particular viscosity or consistency in the finished product. This carry-over effect is not at least due to the hydrocolloids and modified starches contained in fruit preparations. 

Flavourings are important to compensate for the loss of flavour and smell due to the heating of the fruit preparation and pasteurisation of the milk product, and, of course, they provide the desired taste to the end product. 

Brue, W., and M. Hagenlocher, et al. "Antiphlogistic Activity of an Extract from Sabal [sic] serrulata Fruits Prepared by Supercritical Carbon Dioxide." Arzneim-Forsch Drug Report 42 54751, 1992. 

---