Patents

A process for the removal of excess sourness from highly acidic fruit pulps to make them suitable for confectionery products has been described. Usually, high sour fruit pulps from tamarind, gooseberry and kokkum are widely used as a souring agent in curries, sauces, chutneys and certain beverages. Because of high sourness in the pulp (pH about 1.5 to 2.5), it is difficult to make confectionery products like jam/jelly, fruit bar and paste with appropriate sourness and pleasant natural fruit flavour. In the present invention, blocking and buffering agents were used to prepare low sour fruit pulp and extract that can be used in developing food products with an attractive texture/consistency and natural taste.