公开(公告)号：US11793212B2

公开(公告)日：2023-10-24

申请号：US15765277

申请日：2016-10-06

Applicant: WM. WRIGLEY JR. COMPANY

Inventor： Emine Unlu ,  Neil Willcocks ,  Yang Gao

IPC: A23G3/48 ,  A23L29/231 ,  A23L29/238 ,  A23L29/256 ,  A23L19/00 ,  A23L25/00 ,  A23B7/01 ,  A23G3/34 ,  A23B7/00 ,  A23L3/015 ,  A23L29/00 ,  A23L29/269 ,  A23L3/01 ,  A23G3/36 ,  A23G3/42

CPC classification number: A23G3/48 ,  A23B7/00 ,  A23B7/01 ,  A23B7/012 ,  A23G3/34 ,  A23G3/364 ,  A23G3/42 ,  A23L3/01 ,  A23L3/015 ,  A23L3/0155 ,  A23L19/07 ,  A23L19/09 ,  A23L25/00 ,  A23L29/035 ,  A23L29/06 ,  A23L29/231 ,  A23L29/238 ,  A23L29/256 ,  A23L29/272 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2200/044 ,  A23V2200/15 ,  A23V2250/022 ,  A23V2250/032 ,  A23V2250/036 ,  A23V2250/042 ,  A23V2250/044 ,  A23V2250/056 ,  A23V2250/5024 ,  A23V2250/5054 ,  A23V2250/5072 ,  A23V2300/24

Abstract: The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.

公开(公告)号：US12063946B2

公开(公告)日：2024-08-20

申请号：US17339641

申请日：2021-06-04

Applicant: WM. WRIGLEY JR. COMPANY

Inventor： Yang Gao ,  Emine Unlu ,  Shanna Christine Dabson

IPC: A23G3/48 ,  A23B7/00 ,  A23B7/01 ,  A23G3/34 ,  A23G3/36 ,  A23G3/42 ,  A23L3/01 ,  A23L3/015 ,  A23L19/00 ,  A23L25/00 ,  A23L29/00 ,  A23L29/231 ,  A23L29/238 ,  A23L29/256 ,  A23L29/269

CPC classification number: A23G3/48 ,  A23B7/00 ,  A23B7/01 ,  A23B7/012 ,  A23G3/34 ,  A23G3/364 ,  A23G3/42 ,  A23L3/01 ,  A23L3/015 ,  A23L3/0155 ,  A23L19/07 ,  A23L19/09 ,  A23L25/00 ,  A23L29/035 ,  A23L29/06 ,  A23L29/231 ,  A23L29/238 ,  A23L29/256 ,  A23L29/272 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2200/044 ,  A23V2200/15 ,  A23V2250/022 ,  A23V2250/032 ,  A23V2250/036 ,  A23V2250/042 ,  A23V2250/044 ,  A23V2250/056 ,  A23V2250/5024 ,  A23V2250/5054 ,  A23V2250/5072 ,  A23V2300/24

Abstract: The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.