Process for producing shelf-stable fruit products by fruit cell fragmentation and products thereby

摘要

Disclosed is a process for producing a shelf-stable, pourable fruit product from fresh and processed fruits, fruit purees and fruit juices, as well as the product so produced. The product is produced by a process which intentionally breaks the intact cellular structure of the fruit in order to substantially reduce average fruit particle size and facilitate formation of a complex or matrix of small particles surrounded by fluid. The product so produced has a high level of solid materials but is, due to the very small particle size, essentially free of sedimentation- related problems associated with soluble and suspended solids. The product has a moderate viscosity despite the large solids content and lack of viscosity enhancers, as well as an optimal ° Brix without the addition of non-fruit sugar or acid.