Snacks are an indispensable part of each of us holding priority as equally as our meals. Health specialists suggest snacking and recommend eating snacks in between meals to feel full and avoid hunger otherwise there are a great many chances that you end up overeating during the next meal. This doesn’t mean that they are promoting the consumption of fried foods and sweet treats but only inducing individuals to eat natural and healthy foods such as fruits, vegetables, whole-grain toasts, cereal-based foods and pulses. Its tough to choose your snack as people live with the mindset that its only bread pakoras, fried chips or cheesy sandwiches that make a snack. Of late, health has regained priority and more individuals are inclined towards choosing healthier snacks and beverages to maintain an ideal body weight, stay healthy and be fit. As easy as it might sound, in practical life its quite tough to stay away from your routine junk foods and choose healthier ones. Still, rising obesity rates and list of diseases prompt us to focus on eating fruit-based and vegetable-based snacks that add nutrients and wellness to the body.
Fruit snacks, once popular in the Western countries have made their way into Indian markets too sitting too comfortable on high-end supermarkets attracting the attention of kids owing to their colorful and alluring presence. The invention patented here relates to a fruit-based snack that’s been manufactured using only natural ingredients without the presence of sugars or corn syrup that affect health.
The name might contain something that’s nutritious but the end product is nothing but a sugary processed food that’s similar to the gummy candies. Though they are advertised to be healthier versions of gummy candies almost more than 50% of these fruit snacks contain sugar (more than gummy candies) and less of proteins than their gummy counterparts. The promotions and marketing are just an eyewash for the parents to buy these tasty treats for their kids. Parents too surrender to it as these are convenient to buy, loved by kids and keep their mind at peace despite the fact that it’s only a marketing gimmick.
Confectionary items such as jellybeans, sugar jellies and licorice are made using sugar, water and food starches which give them their desirable eating quality. All these confections are made using a starch mold casting process called as the Mogul system. All these ingredients are heated to a temperature above the boiling point of the liquid until a moisture level above that of the completed product is reached and the starch (this is generally an acid-thinned commercial corn starch or a high-amylose starch or a combination of both) too is gelatinized. The final confection product is dried for 2-3 days so that the moisture content is almost 14-20 weight percent. These fruit snacks contain certain levels of fruit juices/purees and hence have become famous among users for their health quotient. Its possible to replace some portion of the starch in the snack with gelatin. We avoid replacing 100% of it with gelatin as it results in a tough and hard fruit snack that doesn’t feel tasty and desirable. If there is concerns over sugar quantity and attempts are made to reduce the sugar and corn syrup content of the formulation the end product becomes way too sticky making it difficult to package it finally. So, the desire to manufacture a healthy fruit snack using fruit purees and juices without using starch or gelatin has been an impossible task. The invention presented in the patent beautifully fulfills this requirement of making a fruit snack with a great soft chewy texture and taste without the use of sugars and corn syrups. This makes it an extremely useful invention as a healthy fruit snack has been unimaginable until now!
We have landed upon something which was thought to be impractical until now - producing an acceptable fruit drink using only natural ingredients. Though modified starches could be used we classify them to be chemically modified and hence, cannot be termed as natural. Gelatin alone is not a great choice as it leads to an extremely tough structure that makes it difficult to consume but minimizing its quantity in the formulation too is not feasible as the product setting is hindered. When other texturing agents were researched, they also posed some problem or the other in the setting process and seemed to be covered by starch.
The invention here uses fruit juice concentrate having a 15-20% moisture content. Commercially available fruit juice concentrates contain around 30% moisture but we can use them after removing the excess moisture by heating to about 250 to 300 degrees Fahrenheit for a short duration and vacuuming off the excess moisture to keep the moisture content between 15 and 20%. This concentrate is mixed with fruit purees and gelling agents comprising of a combination of gelatin and pectin to bind the structure together. The cooked product now comprising of juice concentrate, fruit purees, gelatin and pectin is placed on a Mogul machine to get the final end product. The flavoring and coloring agents are added to bring in the desired end result. The fruit snack thus prepared is completely natural, has a chewy texture, devoid of sugar/corn syrup and is soft. The patent was published on October 21st, 2010 and for detailed reading of the patent please visit:
United States Patent & Trademark Office: http://patft.uspto.gov/netacgi/nph-Parser?Sect1=PTO2&Sect2=HITOFF&p=1&u=%2Fnetahtml%2FPTO%2Fsearch-bool.html&r=1&f=G&l=50&co1=AND&d=PTXT&s1=%22natural+fruit+snack%22&s2=dwivedi&OS=
European Patent Office: https://worldwide.espacenet.com/publicationDetails/biblio?DB=EPODOC&II=0&ND=3&adjacent=true&locale=en_EP&FT=D&date=20101021&CC=WO&NR=2010120884A1&KC=A1
World Intellectual Property Organization: https://patentscope.wipo.int/search/en/detail.jsf?docId=WO2010120884&tab=PCTBIBLIO&_cid=P11-JXWZO5-52305-1
AVOID FRAUD. EAT SMART
+91 7846 800 800