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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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
