Associated British Foods has patented a kettle process and product formulation to protect large fruit or vegetable pieces without added sweeteners. The innovative two-starch formulation and controlled kettle process ensure quality and flowability during manufacturing and storage. GlobalData’s report on Associated British Foods gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Associated British Foods, was a key innovation area identified from patents. Associated British Foods's grant share as of February 2024 was 68%. Grant share is based on the ratio of number of grants to total number of patents.
Patent granted for kettle process for fruit/vegetable pieces preservation
A recently granted patent (Publication Number: US11903398B2) discloses a product that includes fruit or vegetable pieces suspended in a starch slurry. The starch slurry consists of 0.1-10 wt. % modified sago starch, 0.1-20 wt. % conventional starch, and the remaining portion being liquid. This unique formulation allows the product to have a low viscosity for flowability during manufacturing at temperatures between 187-200 degrees Fahrenheit, while also maintaining a high enough viscosity to suspend the fruit or vegetable pieces in the slurry. Additionally, at ambient temperature, the product retains a sufficiently high viscosity to keep the pieces suspended during storage post-manufacturing.
Furthermore, the patent specifies variations in the composition of the starch slurry, such as including 0.5-15 wt. % of conventional starch in the mixture. Additionally, the weight ratio of modified sago starch to conventional starch is highlighted, with a specific ratio of about 1:4 or 1:5 being mentioned in the claims. These specific ratios and compositions play a crucial role in achieving the desired viscosity properties of the product at different stages of manufacturing and storage. Overall, this patented product formulation offers a novel way to suspend fruit or vegetable pieces in a starch slurry, ensuring optimal flowability during production and maintaining stability during storage.
To know more about GlobalData’s detailed insights on Associated British Foods, buy the report here.
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