All-natural fruit product and method of making the same

Abstract

An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin in an amount of from about 0.4% to about 2.0% by total weight of the fruit product. The fruit product has a pH of about 3.0 to about 4.2, is shelf stable and has a Brix of from about 20° to about 40°.

1 . An all-natural fruit product comprising: 
 (a) fruit puree, an added natural sweetener and no non-natural sweeteners;    (b) about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan;    (c) added pectin in an amount of from about 0.4% to about 2.0% by total weight of the fruit product; and    (d) a pH of about 3.0 to about 4.2, wherein the fruit product is shelf stable and has a Brix of from about 20° to about 40°.    
   
   
       2 . The fruit product of  claim 1 , wherein the galactomannan is selected from the group consisting of locust bean gum, guar gum, and blends thereof.  
   
   
       3 . The fruit product of  claim 2 , wherein the galactomannan comprises about 50% to about 90% locust bean gum and about 10% to about 50% guar gum.  
   
   
       4 . The fruit product of  claim 1  wherein the added pectin is a low methoxyl pectin.  
   
   
       5 . The fruit product of  claim 4  further comprising calcium lactate in an amount of about 0.04% to about 0.25% by total weight of the fruit product.  
   
   
       6 . The fruit product of  claim 1 , wherein the added natural sweetener is selected from the group consisting of apple juice, white grape juice, pear juice and combinations thereof.  
   
   
       7 . The fruit product of  claim 6 , wherein the added natural sweetener is present in amount which provides a Brix of at least 10° by total weight of the fruit product.  
   
   
       8 . The fruit product of  claim 7  further comprising fruit juice in addition to the fruit puree and added natural sweetener.  
   
   
       9 . The fruit product of  claim 1 , wherein the puree is present in an amount not less than 14% by weight of the total fruit product.  
   
   
       10 . The fruit product of  claim 1  further comprising ascorbic acid.  
   
   
       11 . The fruit product of  claim 1  wherein the fruit product does not contain sugars derived from sources other than fruit.  
   
   
       12 . A method of making an all-natural fruit product comprising: 
 (a) mixing pectin, a galactomannan, and water to form a thickener solution;    (b) adding a fruit to the thickener to form a fruit dispersion;    (c) heating the fruit dispersion to about 180° F. to about 210° F.; and    (d) cooling the heated fruit dispersion to form a fruit product, wherein the fruit product has a Brix of about 20° to about 40°.    
   
   
       13 . The method of  claim 12 , wherein the pectin and galactomannan are mixed together when dry.  
   
   
       14 . The method of  claim 12 , wherein the pectin is a low methoxy pectin in an amount from about 0.6% to about 1.5% by weight of the fruit product and wherein the thickener solution further comprises calcium lactate.  
   
   
       15 . The method of  claim 12 , wherein the galactomannan comprises about 0.12% to about 0.30% locust bean gum by weight of the fruit product and about 0.04% to about 0.20% guar gum by weight of the fruit product.  
   
   
       16 . The method of  claim 12 , wherein the thickener further comprises ascorbic acid in an amount effective to prevent oxidation.  
   
   
       17 . The method of  claim 12  further comprising adding a natural sweetener to the thickener, the natural sweetener selected from the group consisting of apple juice, white grape juice, pear juice and combinations thereof.  
   
   
       18 . The method of  claim 17 , wherein the added natural sweetener is present in amount which provides a Brix of at least 10° by total weight of the fruit product.  
   
   
       19 . The method of  claim 18 , wherein the fruit product has a Brix of about 24° to about 32°.  
   
   
       20 . The method of  claim 12 , wherein the fruit product does not contain sugars derived from sources other than fruit.