The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jun. 06, 2017
Filed:
Sep. 17, 2015
Applicants:
Fona International Inc., Geneva, IL (US);
Natureseal, Inc., Lincoln, RI (US);
Inventors:
Stephen A. Santos, Cumberland, RI (US);
Robert M. Sobel, Elburn, IL (US);
Assignees:
FONA International Inc., Geneva, IL (US);
NatureSeal, Inc., Lincoln, RI (US);
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23L 1/22 (2006.01); A23B 7/10 (2006.01); A23B 7/154 (2006.01); A23L 19/00 (2016.01); A23L 19/12 (2016.01); A23L 27/00 (2016.01);
U.S. Cl.
CPC ...
A23B 7/10 (2013.01); A23B 7/154 (2013.01); A23L 19/03 (2016.08); A23L 19/12 (2016.08); A23L 27/00 (2016.08); A23L 27/88 (2016.08); A23V 2002/00 (2013.01);
Abstract
The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium ascorbate. The types and amounts of flavor augmenting chemicals are selected to just compensate for this flavor loss and not introduce any new, foreign flavor notes into the fruit or vegetable.