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Nutrient-fortified, reduced-calorie fruit and/or vegetable food product and processes for making same




Title: Nutrient-fortified, reduced-calorie fruit and/or vegetable food product and processes for making same.
Abstract: A reduced-calorie fruit and/or vegetable spread product, optionally fortified with additional nutrients, including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes. More particularly, the present invention includes a fruit and/or vegetable spread product having reduced caloric and carbohydrate content and having increased soluble dietary fiber content, optionally fortified with vitamins, minerals and other nutrients, and processes for making, or preparing, the same. ...


- Atlanta, GA, US
Inventor: Frances A. Toves
USPTO Applicaton #: #20070128332
Related Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive, Plant Material Is Basic Ingredient Other Than Extract, Starch Or Protein
The Patent Description & Claims data below is from USPTO Patent Application 20070128332, Nutrient-fortified, reduced-calorie fruit and/or vegetable food product and processes for making same.

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stats Patent Info
Application #
US 20070128332 A1
Publish Date
06/07/2007
Document #
File Date
12/31/1969
USPTO Class
Other USPTO Classes
International Class
/
Drawings
0


Calorie Dietary Fiber

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20070607|20070128332|nutrient-fortified, reduced-calorie fruit and/or vegetable food product and processes for making same|A reduced-calorie fruit and/or vegetable spread product, optionally fortified with additional nutrients, including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes. More particularly, the present invention includes |
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