A E Staley Manufacturing Company

Staley Continental, Inc.

A. E. Staley Manufacturing

Michael E Augustine

James R Dial

Donald W Lillard, Jr

Cynthia K Batterman

Carol A O'Brien

Frank T Orthoefer

Charles W Kraut

Jane L Dunn

Walter C Yackel

A method of making cherries of the maraschino type is provided. Sulfite brined cherries are leached to reduce residual sulfur dioxide content to at most about 100 ppm. The leached cherries are then immersed in a sweetener syrup consisting essentially of high fructose corn syrup, solids from crystalline fructose, and a red coloring agent. The syrup has a sweetener solids content insufficient to cause substantial osmotic shock to said fruit, but said immersing raises the solids level of said cherry fruit and imparts thereto a red color. The use of the particular sweetener syrup allows the solids level of the fruit to be raised much faster than in conventional maraschino cherry manufacture and yet collapse of the fruit is avoided. Also provided is a method of packing frozen fruit.

Method of making cherries of maraschino type

A method of infusion of fruit is provided. Dried fruit is hydrated in a solution of fructose prior to infusion with a solution of fructose. The rehydration step raises the ratio of fructose to dextrose of the fruit which improves the organoleptic qualities and stability of the infused fruit.

Method of infusion of fruit

A beverage concentrate comprises (a) about 45 to 80 weight percent fructose; (b) about 15 to 50 weight percent water; and (c) about 1 to 25 weight percent flavoring. The concentrate has a water activity of about 0.6 to 0.8 and is pourable at 5.degree. F.

Beverage concentrates

Disclosed are comestibles, especially ready-to-eat cereals, that are coated with a sweetener and a cold-water-swelling granular starch. A preferred method of preparation comprises: (a) providing a base of dried food pieces; (b) dampening comestible with an aqueous medium; (c) coating dampened coated comestible with substantially dry sweetener cold-water-swelling granular starch and (d) drying the coated comestible.

Presweetened comestible composition

A sweetened fruit having a low water activity relative to its moisture content is prepared by bathing a dry fruit in an aqueous sugar solution having about 70 to 95 weight percent sugar, at least about 75 weight percent of which is fructose.

Process for producing sweetened fruit

A storage-stable ready-to-spread cake frosting contains: (a) about 40 to 85 weight percent sugar, at least about 20 weight percent of which comprises fructose; (b) about 1 to 12 weight percent of a granular starch having a cold-water-solubility of greater than 50 weight percent and a fat content of less than 0.25 weight percent; (c) about 5 to 30 weight percent fat; and (d) about 10 to 30 weight percent water.

Ready-to-spread cake frosting

A mono- and di-saccharide base sweetener composition is provided which consits essentially of a blend of fructose and sucrose. Such sweetener composition is useful for sweetening a wide variety of foodstuffs and other edible formulations. When such sweetener composition is used to sweeten foods, smaller quantities of sweetener is required as compared to that which is needed for equal sweetening power when sucrose is used as the sole sweetening ingredient.

Sweetener composition

A mono- and di-saccharide based sweetener composition is provided which consists essentially of a blend of fructose and sucrose. Such sweetener composition is useful for sweetening a wide variety of foodstuffs and other edible formulations. When such sweetener composition is used to sweeten foods, smaller quantities of sweetener is required as compared to that which is needed for equal sweetening power when sucrose is used as the sole sweetening ingredient.

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Decatur, IL, United States of America

Michael E Augustine