Frances Ann Toves

20020197385, Dec 26, 2002

Mar 8, 2001

09/803127

Frances Toves - Reno NV, US

A23L001/00

426/639000

A process for making, or preparing, a reduced-calorie fruit and/or vegetable spread product including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes. More particularly, the process of the present invention includes a pasteurization step, using a swept-surface heat exchanger, for making fruit and/or vegetable spread products having reduced caloric and sugar content and having increased soluble dietary fiber content. The minimal processing of the present process enables the produced fruit and/or vegetable spread products to retain flavor, texture, color, vitamins and other nutrients which are, typically, lost in traditionally-processed fruit and/or vegetable spread products. The process' preferable use of squeeze tube packaging eliminates the need for cutlery in order to use or consume the fruit and/or vegetable spread products and serves to make the products more portable.

20040161522, Aug 19, 2004

Apr 23, 2003

10/422611

Frances Toves - Reno NV, US

A23L001/00

426/639000

A reduced-calorie fruit and/or vegetable spread product, optionally fortified with additional nutrients, including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes. More particularly, the present invention includes a fruit and/or vegetable spread product having reduced caloric and carbohydrate content and having increased soluble dietary fiber content, optionally fortified with vitamins, minerals and other nutrients, and processes for making, or preparing, the same.

20040213886, Oct 28, 2004

Apr 23, 2003

10/422606

Frances Toves - Reno NV, US

A23L001/36

426/629000

A soy-based, reduced-calorie fruit and/or vegetable food product including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes, and processes for making, or preparing, same. More particularly, the processes of the present invention includes a pasteurization step, using a swept-surface heat exchanger, for making soy-based fruit and/or vegetable food products having reduced caloric and sugar content and having increased soluble dietary fiber content. The minimal processing of the present processes enables the produced soy-based fruit and/or vegetable food products to retain flavor, texture, mouth feel, color, vitamins and other nutrients which are, typically, lost in traditionally-processed fruit and/or vegetable food products. The process' preferable use of squeeze tube packaging eliminates the need for cutlery in order to use or consume the soy-based fruit and/or vegetable food products and serves to make the products more portable.

20070128332, Jun 7, 2007

Jul 21, 2006

11/490859

Frances Toves - Reno NV, US

A23L 1/212

426615000

A reduced-calorie fruit and/or vegetable spread product, optionally fortified with additional nutrients, including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes. More particularly, the present invention includes a fruit and/or vegetable spread product having reduced caloric and carbohydrate content and having increased soluble dietary fiber content, optionally fortified with vitamins, minerals and other nutrients, and processes for making, or preparing, the same.