Appeal 2007-1183
Application 10/281,706
b. from about 0.01 to about 10.0% by weight thickening base;
and
c. from about 1.0 to about 75.0% by weight stabilized fruit
pulp composition
wherein the puree composition has a viscosity from about 5,000 to about
90,000 centipoise, and a shelf life at about ambient temperature of at least
about 65 days and further wherein the stabilized fruit pulp composition is the
product of fruit comprising water, pulp and oil that has been heated to a
temperature from about 30°C to about 90°C for less than about three minutes
and that has a hardness factor of at least 300 dynes prior to heating.
17. A method for making a stabilized fruit pulp composition
comprising the steps of:
a. harvesting fruit about 1 to 4 weeks prior to being ripe;
b. storing the harvested fruit in a dark room at a temperature
from about 10°C to about 35°C for less than about 1.5
weeks;
c. in no particular order, peeling, depitting or coring, if
necessary, the fruit and mashing the fruit to produce fruit
flesh;
d. mixing the fruit flesh with about 0.01 to about 5.0% by
weight acidulant to produce an acidulant and fruit flesh
mixture;
e. heating the acidulant and fruit flesh mixture to a
temperature not over about 90°C for less than about 3
minutes
wherein the fruit has a hardness factor of at least 300 dynes prior to heating.
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