Michelle Y Moy

US Patent:

20130259985, Oct 3, 2013

Filed:

Apr 3, 2012

Appl. No.:

13/438152

Inventors:

Jacqueline K. CURTIS - Walnut Creek CA, US
Kelly Anne DAVENPORT - Pleasant Hill CA, US
Michelle Emily MOY - Walnut Creek CA, US
Bernadette Revel-McInnis DAVIS - Pleasant Hill CA, US

International Classification:

A23L 1/275

US Classification:

426250

Abstract:

Methods are provided for preparing a thermally stable purple color comprising at least one source of anthocyanins. The purple color is stable in adverse conditions such as light exposure, various pHs, and cold through to hot temperature exposure. The purple color is prepared from a combination of sufficient amounts of anthocyanin from at least one source; stabilized by formation of anthocyanin-tin complexes in a media comprising the anthocyanins; and supplemented by anthocyanin supplements.

US Patent:

20120276258, Nov 1, 2012

Filed:

Oct 14, 2011

Appl. No.:

13/273893

Inventors:

Karim NAFISI-MOVAGHAR - Walnut Creek CA, US
Melissa Anne Palleschi - Fremont CA, US
Michelle E. Moy - Walnut Creek CA, US
Amy S. Euske - San Ramon CA, US
Winston L. Lee - Hercules CA, US

Assignee:

Del Monte Corporation - San Francisco CA

International Classification:

A23B 7/153
A23B 7/005
A23B 7/00

US Classification:

426270, 426281, 426615, 426392

Abstract:

An HPP method for preserving fruits may include the steps of: (a) placing a prepared fruit in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) deaeration; (d) adding a modifying medium such as a sweetener; (e) vacuum infusion of the solution into the prepared fruit; (f) sealing the container; and (g) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230 F.