Fruit puree

Ice cream at its simplest is made of milk, sugar, cream, and some flavoring, such as fruit puree or vanilla. An essential ingredient in addition to those is air, without which ice cream would not be the special treat it is. 

De Ancos, B., Gonzalez, E., and Cano, M.P., Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees, J. Agric. Food Chem., 48, 3542, 2000. 

In addition to the processed commodities listed in the Series 860 Table 1, some registrants choose also to provide data on other processed fractions. With the advent of the Food Quality Protection Act of 1996 and the emphasis on protecting the food supply for children, collecting residue data on additional processed commodities may be prudent. Fruit purees are popular as baby food in the USA and are an example of a processed commodity that could come under additional scrutiny since they make up a large portion of an infant diet. 

Characterisation of the aromatic profile in commercial guava essence and fresh fruit puree extracted with solvent yielded a total of 51 components [29]. Commercial essence was shown to be rich in components with low molecular weight, especially alcohols, esters, and aldehydes, whereas in the fresh fruit puree terpenic hydrocarbons and 3-hydroxy-2-butanone were the most abundant components. 

Many different sample preparation procedures have been employed, ranging from simple filtration of juice products to solvent extraction, and extraction by SPE using C, 8, Sephadex LH-20 (49,50,52), and Amberlite XAD-2 (51,54,57). The Amberlite XAD-2 cleaning step has been used for many phenolic extracts, especially for fruit purees, to remove the sugars and other polar compounds. However, due to the low recovery rate with Amberlite XAD-2 for certain phenol glycosides, a modified sample preparation technique is needed, especially for quantification of ar-butin in pear juice and blends (54). Figure 6 describes the fractionation procedure for phenolics using a Sephadex LH-20 column (58). 

For phenolics in fruit purees and jams (54), an HPLC condition similar to that used for apple juice, but with acidified water (5% formic acid) and methanol, was utilized as a solvent system. In most cases, detection was achieved with diode array detection, at UV 280 nm and 320 nm. The different phenolic compounds were identified by their UV spectra and by chromatographic comparisons with authentic standards. Several classes of phenolic compounds (cinnamic acids, catechins, dihydrochalcones, and flavonol glycosides) could be detected along with arbutin in... 

The harvesting of fruit purely for juicing purposes is a relatively minor issue compared with the size of the world market for fresh fruit for direct consumption. Ease... 

Decanters are also of use in the production of fruit puree, where the aim is to remove only the undesired particles such as pips, stalk fragments, skin fragments and coarse tissue material, leaving the crushed fruit flesh evenly distributed throughout the juice. By setting the machine parameters accordingly, the undesired components can be selectively removed from the liquid stream output of puree. 

With the supposition that the slip layer is thin and the slip velocity is constant, various analyses have been developed in the search for the ideal experimental method to define slip. The Mooney analysis (20) for both tube flow and concentric cylinder flow has been applied to a wide range of materials including polymer solutions (21), filled suspensions (22), semisolid foods (23), fruit purees (24), and ketchups (25). Alternate estimates of slip velocity have been determined experimentally from, parallel plate torsion flow (26), from flow data in channels and inclined planes, and from porous medium geometries (8). 

Cerrutti, P. and Alzamora, S.M. (1 996) Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purees. International Journal of Food Microbiology 29, 379-386. 

Probably the most widely used type of viscometer in the food industry is the Brookfield rotational viscometer. An example of this instrument s application to a non-Newtonian food product is given in the work of Sarava-cos and Moyer (1967) on fruit purees. Viscometer scale readings were plotted against rotational speed on a logarithmic scale, and the slope of the straight line obtained was taken as the exponent n in the following equation for pseudoplastic materials ... 

Figure 8-24 Apparent Viscosities of Fruit Purees Determined at 86°C. Source From G.D. Saravacos and J.C. Moyer, Heating Rates of Fruit Products in an Agitated Kettle, Food Technol., Vol. 21, pp. 372-376, 1967.

Saravacos, G.D. 1968. Tube viscometry of fruit purees and juices. Food Technol. 22 1585-1588. 

The fruit is crushed small and thoroughly mixed with the sugar (or honey). Lemon juice and agar agar are added to a small portion of the fruit puree, and this mixture is then well stirred. 

Harper, J. C. 1960. Viscometric behavior in relation to evaporation of fruit purees. Food Technol 14 557-560. 

Pears Fruits puree D Fruit flakes/ powder Cereals... 

As stated by Scott (1984), published information on mycotoxins in foods processed for human consumption is limited. Information on the extent that mycotoxins persist through processing is important for risk management by food processors and regulatory authorities. Whereas past research mainly focused on cereal processing, this chapter summarizes available literature on major categories of fruit products dried fruits, fruit juices, wine and cider as fermented fruit juices, and fruit purees and jams. 

The dose of pancreatic supplement is usually gradually increased during the initial stages of treatment until objective measures of fat absorption indicate a 90% fat uptake. In practice, the dose of pancreatin for each meal is divided into two parts, with half given at the start of the meal and half at the middle. Enzymes must also be taken with snacks, including milk. Children can often swallow capsules by the age of 5 years. For younger children, the enzymes are taken out of the capsule and mixed with liquid, fruit puree, or soft fruit. 

The concept of producing clarified fruit juice by a single pass of enzyme-treated fruit puree through a tubular, metallic ultrafiltration membrane system was recently described by Thomas et al. (5, 6). The process is known commercially as the Ultrapress process, since pressing and ultrafiltration are accomplished simultaneously (7). The metallic membrane ultrafiltration system is composed of sintered stainless steel tubes of varying diameters with membranes formed-in-place within the porous matrix of the tubes by deposition of various metallic oxides. Metallic oxides in combination with polymers are also possible. 

Apricot was used as a model for studies of fruit puree clarification. Various puree concentrations were treated for 30 min at 50° C with 0.4 cc/L, each, of commercial cellulase and pectinase enzyme and clarified by filtration through a 0.45(im pore size ceramic microfilter. Sparkling clear apricot juice was produced at flux rates from 90-190 L/m2h. Above 13° starting Brix. juice flux showed little increase with increasing starting Brix. Dissolved solids flux increased substantially with increasing starting Brix. Permeate remained clear and retained most of its flavor and aroma when concentrated by vacuum evaporation to 58° Brix. There appears to be some retention of enzymes by the filter. Retained enzymes were successfully utilized in a 4 h trial in which untreated puree was continuously added to retentate. in amounts equal to permeate removed, after startup on enzyme-treated puree. 

Jordan MJ, Margaria CA, Shaw PE, Goodner KL (2002) Aroma active components in aqueous Kiwi fruit essence and Kiwi fruit puree by GC-MS and multidimensional GC/GC-O. JAgric Food Chem 50, 5386-5390. 

In human liver cells (HepG2), freeze-dried noni fruit puree did not decrease viability or induce neutral lipid accumulation or phospholipidosis (West et al. 2009). 

In rats orally administered 1.72, 3.43, or 6.86 g/kg of a freeze-dried noni fruit puree daily for 90 days, no histopathological changes or evidence of dose-related responses in hematological and clinical chemistry measurements, including liver function tests, were observed. Based on the results the NOAEL for freeze-dried noni fruit puree was determined as greater than 6.86 g/kg body weight, equivalent to approximately 90 ml/kg of noni fruit juice (West et al. 2009). 

McHugh, T.H., HuxsoU, C.C., Krochta, J.M. 1996. Permeability properties of fruit puree edible films. Journal of Food Science, 61 88—91. 

Tara gum is useful in thickening various fruit drinks and diet drinks without sugar. Tara gum and carrageenan are used to stabilize chocolate syrups and chocolate powder mixtures. Nectars consisting of fruit puree, fruit juice, sugar, citric acid, and ascorbic acid get a good texture and a stable viscosity [85, 86] by the addition of 0.2% to 0.8% of Tara gum. 

Kitson, J.A. and MacGregor, D.R., Technical note Drying fruit purees on an improved pilot plant drum dryer, J. Food Technol, 17, 285,1982. 

Grass, grain, apple, lactose, poultry manure, peat, starch Coffee, milk, tea, fruit purees Milk, starch, predigested infant foods, soups, brewery, and distillery by-products Cereal grains... 

A pilot-plant, double-drum dryer modified to produce low-moisture flakes from a wide range of fruit purees has been described [46]. Products with a relatively high fiber content such as apples, guavas, apricots, bananas, papayas, and cranberries could be dried successfully without additives. Purees with a low fiber content such as raspberries, strawberries, and blueberries required the addition of fiber (low methoxyl pectin, up to 1%) to aid in the sheet formation at the doctor blade. The modification consisted of incorporation of variable-speed take-off rolls, cool airflow directed at the doctor blade area, and a ventilation system to remove saturated air from the area beneath the drums. 

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