A SIMULATED FRUIT GEL SUITABLE FOR FREEZE DEHYDRATION

Abstract

ABSTRACT Acceptance of new food resources may be achieved by simulation of traditional foods. Sodium alginate gels may be used to produce a desirable fruit‐like texture useful as a base for fabricated nutrient‐controlled foods. A two‐step gelation process has been used to produce fruit‐like textured products. These products can be flavored as desired and utilized without further processing to simulate fresh fruit pieces, or they may be either frozen and thawed, or freeze dried and rehydrated without loss of desirable texture. The freeze‐dried materials rehydrate rap idly and when incorporated into food products such as yogurt, the rehydrated material compares favorably with rehydrated freeze‐dried fruits or currently available commercial fruit yogurts.