Abstract: This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by treating the cut apples with the novel composition dissolved in water and packaging the treated fresh cut apples in a modified atmosphere package.

Abstract: This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by treating the cut apples with the novel composition dissolved in water and packaging the treated fresh cut apples in a modified atmosphere package.

Abstract: This invention pertains to the process and formulation for the production of a multipurpose base consisting of mechanically-fractured apple cells and intact single apple cells and optionally gum stabilizers. The multipurpose base possesses desirable functional properties of smoothness, creaminess, viscosity enhancement, changeability and particulate carrier as well as nutraceutical and nutritional values. The multipurpose base is to be used as an ingredient for the preparation of smoothies, fruit salsa, fruit toppings, fruit desserts, soups and salad dressings.

Abstract: The invention pertains to the formulation and process for producing a universal fruit base, which is an apple mash-polysaccharide mixture to which fruit puree(s) and optionally concentrated fruit juice(s) are to be added to form beverage concentrates. The beverage concentrates are to be diluted with water and/or fruit juice(s) to create supreme, distinctive, refreshing, healthy, creamy, smooth, thick, non-gummy and non-settling fruit beverages (smoothies). The resulting beverages possess hydrated cellular particulates, which are stabilized by modified starch and xanthan gum and thus sedimentation of particulates does not occur during the storage of the resulting beverages. Homogenization is not required for particulate stabilization. Pasteurization and sterilization of the resulting beverages can be carried out without the loss of textural and flavour quality attributes and without particulate destabilization and sedimentation.

Abstract: The invention pertains to the formulation and process for producing a universal fruit base, which is an apple mash-polysaccharide mixture to which fruit puree(s) and optionally concentrated fruit juice(s) are to be added to form beverage concentrates. The beverage concentrates are to be diluted with water and/or fruit juice(s) to create supreme, distinctive, refreshing, healthy, creamy, smooth, thick, non-gummy and non-settling fruit beverages (smoothies). The resulting beverages possess hydrated cellular particulates, which are stabilized by modified starch and xanthan gum and thus sedimentation of particulates does not occur during the storage of the resulting beverages. Homogenization is not required for particulate stabilization. Pasteurization and sterilization of the resulting beverages can be carried out without the loss of textural and flavor quality attributes and without particulate destabilization and sedimentation.

Abstract: This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving fresh, vitaminized flavored or unflavored cut apple pieces to be stored in containers for extended periods of time of up to 6 weeks at refrigerated temperatures with the retention of acceptable naturally-occurring and adjunctive flavors, crisp texture and original whiteness or yellowness, being free of enzymatic browning.

Abstract: This invention relates to the treatment of raw white potatoes previously stored at low temperatures (about 40.degree. to 45.degree. F for periods up to 10 months) to render them suitable for thermal sterilization at about 250.degree. F and for long-term storage in flexible plastic or plastic-aluminum foil laminated containers such as pouches without added liquid. The process comprises; (a) immersion of potatoes, either whole, sliced, diced or in any other convenient form, in an aqueous solution comprising citrate in combination with sulfur dioxide; followed by (b) immersion in an aqueous solution of an alkali metal pyrophosphate and optionally a reducing saccharide; followed by (c) immersion in an aqueous solution of an alkaline earth metal salt and optionally an alkali metal chloride. The so-treated potato product is then packaged in a flexible container and thermally sterilized.