Shelf stable, high moisture fruit confections produced from secondary fruit products

Abstract

The present invention is direct to an co-fruit pulp based edible composition in winch 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 dimen-mortally 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.

1 - 35 . (canceled) 
     
     
         36 . An edible composition comprising:
 a mixture comprising (a) coffee cherry pulp, and (b) a hydrocolloid selected from the group consisting of xanthan gum, agar, gellan gum, locust bean gum, carrageenan, guar gum, tamarind gum and combinations thereof,   wherein said edible composition   (i) has a moisture content of greater than 50 wt. %,   (ii) has a pH of less than 4.5,   (iii) has a water activity of at least 0.5,   (vi) has a solids content of greater than 10 wt. %, and   wherein the edible composition is contained in a sealed package.   
     
     
         37 . The edible composition according to  claim 36 , further comprising pectin methyl esterase. 
     
     
         38 . The edible composition according to  claim 36 , further comprising one or more additives. 
     
     
         39 . The edible composition according to  claim 38 , wherein said one or more additives are selected from the group consisting of a fruit, a vegetable, a nut, an acidulant, a non-dairy based protein source, a fiber source, cocoa flavanols, cocoa liquor, cocoa powder, a nutritional supplement, a sweetener, a divalent metal ion, an antioxidant, a coloring, a flavoring and combinations thereof. 
     
     
         40 . The edible composition according to  claim 36 , wherein the water activity is greater than 0.9. 
     
     
         41 . The edible composition according to  claim 36 , wherein the pH is less than 4.2. 
     
     
         42 . The edible composition according to  claim 36 , wherein the hydrocolloid is agar, gellan gum, or a combination thereof. 
     
     
         43 . The edible composition according to  claim 39 , wherein the one or more additives include a fruit, and the fruit is selected from the group consisting of mango, pineapple, and/or grapefruit. 
     
     
         44 . The edible composition according to  claim 39 , wherein the one or more additives include an acidulant, and the acidulant is selected from the group consisting of acetic acid, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, ascorbic acid, acidic fruit juice and mixtures thereof. 
     
     
         45 . The edible composition according to  claim 36 , wherein the edible composition is a confection and wherein the composition is free of refined sugar or other sweeteners. 
     
     
         46 . The edible composition according to  claim 36 , wherein the edible composition is free of artificial flavors. 
     
     
         47 . The edible composition according to  claim 36 , wherein the edible composition is free from added pectin. 
     
     
         48 . The edible composition according to  claim 36 , wherein the edible composition has a hydrocolloid concentration provided by the hydrocolloid in the mixture of about 2 wt. % to about 12 wt. %. 
     
     
         49 . The edible composition according to  claim 36 , wherein the edible composition has an added fiber concentration of 4.2 wt. % or less. 
     
     
         50 . A confectionery composition comprising:
 a mixture comprising (a) a fruit mucilage extract, and (b) an added hydrocolloid selected from the group consisting of xanthan gum, agar, gellan gum, locust bean gum, carrageenan, guar gum, tamarind gum and combinations thereof,   wherein said confectionery composition   (i) has a moisture content of greater than 50 wt. %,   (ii) has a pH of less than 4.5,   (iii) has a water activity greater than 0.7,   (vi) has a solids content of greater than 10 wt. %, and   wherein the confectionery composition is contained in a sealed package.   
     
     
         51 . The confectionery composition according to  claim 50 , wherein the fruit mucilage extract is derived from coffee cherry pulp. 
     
     
         52 . The confectionery composition according to  claim 50 , further comprising one or more additives, wherein said one or more additives are selected from the group consisting of a fruit, a vegetable, a nut, an acidulant, a non-dairy based protein source, a fiber source, cocoa flavanols, cocoa liquor, cocoa powder, a nutritional supplement, a sweetener, a divalent metal ion, an antioxidant, a coloring, a flavoring and combinations thereof. 
     
     
         53 . The confectionery composition according to  claim 52 , wherein the one or more additives include a fruit, and the fruit is selected from the group consisting of mango, pineapple, and/or grapefruit. 
     
     
         54 . The confectionery composition according to  claim 50 , wherein the confectionery composition has a hydrocolloid concentration provided by the added hydrocolloid in the mixture of about 2 wt. % to about 12 wt. %. 
     
     
         55 . The confectionery composition according to  claim 50 , wherein the confectionery composition is free of artificial flavors.