WO2002021935A2 - Tomato fiber composition, uses thereof and process for its preparation - Google Patents

Tomato fiber composition, uses thereof and process for its preparation Download PDF

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Publication number
WO2002021935A2
WO2002021935A2 PCT/IL2001/000868 IL0100868W WO0221935A2 WO 2002021935 A2 WO2002021935 A2 WO 2002021935A2 IL 0100868 W IL0100868 W IL 0100868W WO 0221935 A2 WO0221935 A2 WO 0221935A2
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WO
WIPO (PCT)
Prior art keywords
composition
food
tomato
pulp
present
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IL2001/000868
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French (fr)
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WO2002021935A3 (en
Inventor
Dov Hartal
Tanya Sedlov
Morris Zelkha
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lycored Ltd
Original Assignee
Lycored Natural Products Industries Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Lycored Natural Products Industries Ltd filed Critical Lycored Natural Products Industries Ltd
Priority to DE60111062T priority Critical patent/DE60111062T2/en
Priority to AT01972433T priority patent/ATE296038T1/en
Priority to EP01972433A priority patent/EP1317189B1/en
Priority to US10/380,532 priority patent/US7166315B2/en
Priority to AU2001292198A priority patent/AU2001292198A1/en
Priority to JP2002526201A priority patent/JP4754157B2/en
Publication of WO2002021935A2 publication Critical patent/WO2002021935A2/en
Publication of WO2002021935A3 publication Critical patent/WO2002021935A3/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules

Definitions

  • the present invention relates to the field of food additives and food processing. Particularly, to a novel fiber composition, uses thereof and a process for its preparation.
  • Texture of a food product is an important parameter that defines its sensory parameters.
  • it is often required to add certain agents, such as viscosity controlling agents.
  • Viscosity is a very important parameter in a food product and often is defined in the specifications of the product.
  • the analytical measure of viscosity is commonly defined in cp. However, this provides only a partial requirement, and other texture parameters are determined by organoleptic parameters.
  • organoleptic parameters it is meant parameters that are determined by our senses (sensory evaluation) such as taste, color, texture, mouth feel, and the like. These cannot be determined with instruments and are defined by a sensory panel. Commonly used viscosity controlling agents, e.g., gums, may often render the product with a sticky texture which is often undesirable.
  • dietary-fiber-based additives as texturizing, viscosity and bulking agents. Some of these agents such as pectin, guar gum and carrageenan when used in controlling the texture and viscosity, render the food with a slimy texture. There are foods wherein this slimy texture is an undesirable characteristic. Thus, there is a need to use agents which do not provide such a slimy texture.
  • the source of the dietary fiber used as the agent has been found to be an important factor in determining the texture obtained when using them.
  • U.S. Patent 4,241,093 discloses a process for preparing dietary fiber compositions from vegetable pulp, which are useful as bulking and texturizing agents.
  • U.S. Patent 4,451,489 more specifically discloses a dietary based composition as a bulking agent and a process for its preparation, wherein said composition does not provide a slimy texture and is prepared from sugar beet pulp.
  • WO 97/48287 by the present applicant discloses a composition based on dietary fiber obtained from tomato pulp.
  • WHC water holding capacity
  • the water holding capacity (hereinafter WHC) of the disclosed fiber composition is limited to about 1:12 (weight ratio).
  • WHC water holding capacity
  • relatively large amounts of said composition are required. This is a substantial disadvantage due to the negative effect such amounts of additive may have on the food product.
  • the improvement of the WHC of the dietary fiber is advantageous. Said improvement, i.e. increasing the WHC of the fiber composition, allows for the use of less texturizing agent for achieving the desired texture and thus avoiding the aforementioned negative effect.
  • a further purpose of the present invention is to provide a food additive which is effective in preventing syneresis.
  • the present invention provides a composition comprising dietary fibers with high water holding capacity (WHC) wherein said composition is obtained from tomato pulp which is substantially free of seeds, peels, carotenoids and lipids and exhibits WHC, in weight ratio, in the range of about 1:13 to 1:60.
  • WHC high water holding capacity
  • the present invention further provides the use of the composition of the present invention as a texturizing, bulking, viscosity controlling or syneresis-preventing agent for food.
  • pretreating tomatoes by conventional unit operations including washing, sorting and crushing.
  • the dehydrated pulp obtained from the spent pulp according to the process disclosed in WO 97/48287 displays a WHC weight ratio of about 1 : 12.
  • WHC weight ratio it is meant the number of weight parts of water absorbed in a single weight part of fiber or dehydrated pulp.
  • the tomato fiber is therefore an effective texturizing, viscosity control and bulking agents for food. Furthermore, it has surprisingly been found that the tomato fiber of the present invention is an effective syneresis-preventing agent. It has further been found that the texture of the food obtained from the addition of the composition of the present invention is not a slimy (long) texture, but rather a texture similar to the texture of applesauce or pureed baby food, referred to hereinafter as "short" texture. It has further surprisingly been found that the fiber compositions of the present invention, which are obtained from the extracted fine pulp have an extended shelf life when compared to other similar compositions, texturizing
  • tomatoes are washed and sorted to remove foreign bodies, and green or damaged fruit.
  • the washed tomatoes are then crushed and screened again to remove any coarse waste materials such as stems and the like.
  • carotenoids and lipids are extracted from the fine pulp to obtain, after solvent removal, tomato fibers substantially free of lipids, carotenoids, seeds and peels.
  • Said solvent may be removed by azeotropic distillation.
  • the tomato fiber obtained is dried, preferably at a temperature of about 100°C - 120°C to obtain a tomato fiber composition with a WHC weight ratio of about 1:13 - 1 :30.
  • the tomato fiber obtained subsequent to the extraction stage is dried by fluidized bed drying, hence removing the extraction solvent as well as dehydrating.
  • WHC weight ratio of about 1 :30 to 1 :60.
  • the tomato fiber composition obtained from tomatoes according to the present process are added to food in order to control the texture of the food.
  • the texture of the food obtained is similar to the texture of apple puree, rather than slimy texture as obtained with other dietary fiber texturizing compositions.
  • Said tomato fiber composition may be added to foods such as sauces, spreads, ground meat, soups etc. The amount added depends on the product and desired effect but is generally up to about 10%, preferably 2%-5% by weight.
  • the tomato fiber composition of the present invention has low caloric value.
  • the fiber composition is used as a bulking agent in food which also serves as a source of dietary fiber.
  • Said composition is used as an additive in foods where a bulking effect is required.
  • the addition of said composition is beneficial and is effective for supplementing food with dietary fiber, which has many health and nutritional benefits.
  • the fiber composition is used as a texturizing and viscosity-controlling agent in tomato based products such as ketchup and sauces as well as in spreads, soups ground meat products, and the like.
  • the fiber composition of the present invention is used as a syneresis-preventing agent. Adding the present composition to foods, prevents the separation of water from the food mixture.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Cultivation Of Plants (AREA)

Abstract

The present invention provides a composition comprising dietary fibers with high water holding capacity (WHC) wherein said composition is obtained from tomato pulp which is substantially free of seed, peels, carotenoids and lipids and exhibits WHC, in weight ratio, in the range of about 1:13 to 1:60. The present invention further provides the use of the composition of the present invention as a texturing, bulking, viscosity controlling or syneresis-preventing agent for food. The present invention further provides a process for preparing said composition.

Description

Tomato Fiber Composition, Uses Thereof and Process for its Preparation
Field of the Invention
The present invention relates to the field of food additives and food processing. Particularly, to a novel fiber composition, uses thereof and a process for its preparation.
Background of the Invention
The field of food additives/supplements, particularly texturizing agents, viscosity controlling agents and bulking agents is a very diverse field. Texture of a food product is an important parameter that defines its sensory parameters. In the food processing industry, in order to obtain desired texture and other desired effects such as syneresis prevention, it is often required to add certain agents, such as viscosity controlling agents. Viscosity is a very important parameter in a food product and often is defined in the specifications of the product. The analytical measure of viscosity is commonly defined in cp. However, this provides only a partial requirement, and other texture parameters are determined by organoleptic parameters. By organoleptic parameters it is meant parameters that are determined by our senses (sensory evaluation) such as taste, color, texture, mouth feel, and the like. These cannot be determined with instruments and are defined by a sensory panel. Commonly used viscosity controlling agents, e.g., gums, may often render the product with a sticky texture which is often undesirable.
Thus, it is important to regulate viscosity of a food product without effecting a sticky mouth feel. Said sticky mouth feel, also described as gluey or slimy and can also be referred to as a "long texture". Many of the additives currently used in the food industry as texture modifiers affect viscosity and contribute slimy "long" texture.
A wide array of texturizing, viscosity controlling and bulking agents has been developed for the food industry. Certain agents that are used by the food industry to control viscosity and texture are synthetic materials or natural derivatives that were modified by chemical means (starch derivatives, certain gums, etc.). An important group of said agents is the group of agents based on dietary fibers. Although there is no exact definition of dietary fiber, it is commonly acceptable that dietary fiber comprises as a main constituent plant cell wall material, mostly polysaccharides. Dietary fibers have good water holding capacity, which renders them good agents for viscosity and texture control of food. The properties of dietary fiber have been extensively reviewed, Selevendran et al, Advances in Food Research,(1987) vol. 31, pp. 117-209. The uses of various commercially available dietary-fiber-based additives as texturizing, viscosity and bulking agents is well known. Some of these agents such as pectin, guar gum and carrageenan when used in controlling the texture and viscosity, render the food with a slimy texture. There are foods wherein this slimy texture is an undesirable characteristic. Thus, there is a need to use agents which do not provide such a slimy texture. The source of the dietary fiber used as the agent has been found to be an important factor in determining the texture obtained when using them. U.S. Patent 4,241,093 discloses a process for preparing dietary fiber compositions from vegetable pulp, which are useful as bulking and texturizing agents. U.S. Patent 4,451,489 more specifically discloses a dietary based composition as a bulking agent and a process for its preparation, wherein said composition does not provide a slimy texture and is prepared from sugar beet pulp.
WO 97/48287 by the present applicant discloses a composition based on dietary fiber obtained from tomato pulp. However, the water holding capacity (hereinafter WHC) of the disclosed fiber composition is limited to about 1:12 (weight ratio). Hence, when using said composition as a texturizing agent or viscosity-controlling agent, relatively large amounts of said composition are required. This is a substantial disadvantage due to the negative effect such amounts of additive may have on the food product. The improvement of the WHC of the dietary fiber is advantageous. Said improvement, i.e. increasing the WHC of the fiber composition, allows for the use of less texturizing agent for achieving the desired texture and thus avoiding the aforementioned negative effect.
Certain food products (spreads, sauces, ketchup etc.) are plagued by water separation. The water separates from the formulation and forms an aqueous phase on top of the food product. This of course is an undesired effect which is termed as syneresis. It is important to prevent this phenomenon by certain additives that bind water to the food product and prevent its separation. In view of the aforementioned there is a long felt need to develop a dietary fiber composition with improved water holding capacity which provides viscosity control and texture control, which overcomes the disadvantages of the dietary fiber compositions currently employed. Furthermore there is a long felt need for a food additive which inhibits or prevents syneresis.
It is therefore a purpose of the present invention to provide a dietary fiber composition with improved water holding capacity.
It is yet a further purpose of the present invention to provide a dietary fiber composition with improved water holding capacity which is a good texturizing and viscosity controlling agent.
A further purpose of the present invention is to provide a food additive which is effective in preventing syneresis.
It is an additional purpose of the present invention to provide a novel bulking agent.
It is another purpose of the present invention to provide a process for preparing a dietary fiber composition derived from tomatoes, of improved WHC.
It is yet a further purpose of the present invention to provide a composition that overcomes the disadvantages of the known art.
Other objects and advantages of the invention will become apparent as the description proceeds.
Summary of the Invention
The present invention provides a composition comprising dietary fibers with high water holding capacity (WHC) wherein said composition is obtained from tomato pulp which is substantially free of seeds, peels, carotenoids and lipids and exhibits WHC, in weight ratio, in the range of about 1:13 to 1:60. The present invention further provides the use of the composition of the present invention as a texturizing, bulking, viscosity controlling or syneresis-preventing agent for food.
Further provided by the present invention is a process for preparing the present composition comprising the following steps:
1. pretreating tomatoes by conventional unit operations, including washing, sorting and crushing.
2. Separating the peel and seeds of the tomato from the crushed tomatoes. 3. Subj ecting the crushed tomatoes to heat treatment.
4. Separating the crushed tomatoes into serum and pulp, to obtain fine pulp.
5. Extracting carotenoids and lipids from the fine pulp obtained in step 4.
6. Drying the extracted fine pulp.
Optionally, the peel and seeds may be separated at any stage before extraction and drying.
Detailed Description of a Preferred Embodiment of the Invention
The following description is illustrative of preferred embodiments of the invention. The following description is not to be construed as limiting, it being understood that the skilled person may carry out many obvious variations to the process.
Process operations similar to the operations carried out in the process disclosed in WO 97/48287 incorporated herein by reference, are conducted under similar conditions and parameters. The dehydrated pulp obtained from the spent pulp according to the process disclosed in WO 97/48287 displays a WHC weight ratio of about 1 : 12. By WHC weight ratio it is meant the number of weight parts of water absorbed in a single weight part of fiber or dehydrated pulp. Thus, it has been surprisingly found that fiber obtained from tomato pulp according to the process of the present invention, hereinafter referred to as tomato fiber, from which substantially all the lipids and carotenoids have been removed, exhibit substantially higher water absorbency than the dehydrated pulp obtained according to WO 97/48287. The tomato fiber is therefore an effective texturizing, viscosity control and bulking agents for food. Furthermore, it has surprisingly been found that the tomato fiber of the present invention is an effective syneresis-preventing agent. It has further been found that the texture of the food obtained from the addition of the composition of the present invention is not a slimy (long) texture, but rather a texture similar to the texture of applesauce or pureed baby food, referred to hereinafter as "short" texture. It has further surprisingly been found that the fiber compositions of the present invention, which are obtained from the extracted fine pulp have an extended shelf life when compared to other similar compositions, texturizing
According to an embodiment of the process of the present invention, tomatoes are washed and sorted to remove foreign bodies, and green or damaged fruit. The washed tomatoes are then crushed and screened again to remove any coarse waste materials such as stems and the like.
The peels and the seeds of the crushed tomatoes are then separated from the crushed tomatoes, obtaining fine crushed tomatoes. Separation is preferably effected by straining the crushed tomatoes through a fine mesh of about 2 mm. Other methods of separating can be effected as will be appreciated by the skilled artisan.
The fine crushed tomatoes are then subjected to heat treatment. The fine crushed tomatoes are heated to a temperature of about 80°C - 110°C, preferably by heat exchangers, and then separated to serum and fine pulp. Separation of the fine pulp from the serum is conducted by centrifugation as disclosed in WO 97/48287.
Following the separation stage, carotenoids and lipids are extracted from the fine pulp to obtain, after solvent removal, tomato fibers substantially free of lipids, carotenoids, seeds and peels. Said solvent may be removed by azeotropic distillation.
The tomato fiber obtained is dried, preferably at a temperature of about 100°C - 120°C to obtain a tomato fiber composition with a WHC weight ratio of about 1:13 - 1 :30. According to an additional embodiment of the invention the tomato fiber obtained subsequent to the extraction stage is dried by fluidized bed drying, hence removing the extraction solvent as well as dehydrating. Thus, obtaining a tomato fiber composition with improved WHC weight ratio of about 1 :30 to 1 :60.
According to yet a further embodiment of the present invention the tomato fiber composition obtained from tomatoes according to the present process are added to food in order to control the texture of the food. The texture of the food obtained is similar to the texture of apple puree, rather than slimy texture as obtained with other dietary fiber texturizing compositions. Said tomato fiber composition may be added to foods such as sauces, spreads, ground meat, soups etc. The amount added depends on the product and desired effect but is generally up to about 10%, preferably 2%-5% by weight.
According to yet a further embodiment of the invention the fiber compositions of the present invention are added to food to control the viscosity of the food. Control of the viscosity of the food is achieved by the control of the amount of fiber composition added. Said composition is usually added to the food during the production process with the water added or within the food mixture itself.
The tomato fiber composition of the present invention has low caloric value.
Accordingly, In yet an additional embodiment of the invention the fiber composition is used as a bulking agent in food which also serves as a source of dietary fiber. Said composition is used as an additive in foods where a bulking effect is required. The addition of said composition is beneficial and is effective for supplementing food with dietary fiber, which has many health and nutritional benefits.
In yet another embodiment of the present invention the fiber composition is used as a texturizing and viscosity-controlling agent in tomato based products such as ketchup and sauces as well as in spreads, soups ground meat products, and the like. According to a further embodiment of the invention the fiber composition of the present invention is used as a syneresis-preventing agent. Adding the present composition to foods, prevents the separation of water from the food mixture.
The tomato fiber composition of the present invention is of entirely natural sources and is not chemically treated. Thus, it does not have the disadvantages of chemically treated and synthetic additives in terms of health, which is a further advantage of the present invention.
Examples
Procedure for Determining WHC
10 gr of fibers are placed in a 1000 ml beaker and 150 ml of hot water (80-90C) are added. Followed by mixing in a high speed blender. The fibers are separated and the amount of water remaining is measured and the amount of water absorbed in the fiber is calculated. The WHC is determined as the ratio between the mass of the fibers before adding the water, and the mass of the water absorbed.
While embodiments of the invention have been described by way of illustration, it will be apparent that the invention may be carried out with many modifications, variations and adaptations, without departing from its spirit or exceeding the scope of the claims.

Claims

1. A composition comprising dietary fibers with high water holding capacity (WHC) wherein said composition is obtained from tomato pulp, and said composition is substantially free of carotenoids, lipids, seeds and peels and exhibits WHC, in weight ratio, in the range of 1 : 13 to 1 :60.
2. Use of a composition as described in claim 1 wherein as a texturizing agent for food.
3. Use of a composition as described in claim 1 as a viscosity-controlling agent for food.
4. Use according to claim 2 or 3 wherein said composition is added to food stuff so that the concentration of the composition is up to about 10% by weight.
5. Use according to claim 4 wherein said concentration of the composition is about 1% to 5% by weight.
6. Use of a composition as described in claim 1 as a bulking agent for food.
7. Use according to claim 2 or 3 wherein said food is a tomato based product.
8. Use of a composition as described in claim 1 as a syneresis-preventing agent for food.
9. A process for preparing the composition as described in claim 1 comprising the following steps:
1. pretreating tomatoes by conventional unit operations, including washing, sorting and crushing, 2. separating the peel and seeds of the tomato from the crushed tomatoes,
3. subjecting the crushed tomatoes to heat treatment,
4. separating the crushed tomatoes into serum and pulp, to obtain fine pulp,
5. extracting carotenoids and lipids from the fine pulp obtained in step 4,
6. Drying the extracted fine pulp obtained from step 5.
10. A process according to claim 9 wherein the peel and seeds of the tomato are separated at any stage before extraction and drying.
l l.A process according to claim 9 wherein the extracted fine pulp is subjected to treatment in a fluidized bed diyer for removing the solvent from the extraction step and dehydrating the fine pulp.
12. A process according to claim 9 wherein the drying is at a temperature of 100°C - 120°C.
13. A process according to claim 9 wherein the crushed tomatoes are heated to a temperature of about 80°C - 110°C.
14. A composition substantially as herein described and exemplified.
15. A use substantially as herein described and exemplified.
16. A process substantially as herein described and exemplified.
PCT/IL2001/000868 2000-09-17 2001-09-13 Tomato fiber composition, uses thereof and process for its preparation Ceased WO2002021935A2 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
DE60111062T DE60111062T2 (en) 2000-09-17 2001-09-13 COMPOSITION WITH FIBROUS TOMATOES, THEIR USE AND MANUFACTURE
AT01972433T ATE296038T1 (en) 2000-09-17 2001-09-13 TOMATO FIBROUS COMPOSITION, USE AND PRODUCTION
EP01972433A EP1317189B1 (en) 2000-09-17 2001-09-13 Tomato fiber composition, uses thereof and process for its preparation
US10/380,532 US7166315B2 (en) 2000-09-17 2001-09-13 Tomato fiber composition, uses thereof and process for its preparation
AU2001292198A AU2001292198A1 (en) 2000-09-17 2001-09-13 Tomato fiber composition, uses thereof and process for its preparation
JP2002526201A JP4754157B2 (en) 2000-09-17 2001-09-13 Tomato fiber composition, its use and method for its preparation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IL138515 2000-09-17
IL13851500A IL138515A (en) 2000-09-17 2000-09-17 Tomato fiber composition, process for its preparation and uses thereof

Publications (2)

Publication Number Publication Date
WO2002021935A2 true WO2002021935A2 (en) 2002-03-21
WO2002021935A3 WO2002021935A3 (en) 2002-12-19

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Country Status (10)

Country Link
US (1) US7166315B2 (en)
EP (1) EP1317189B1 (en)
JP (1) JP4754157B2 (en)
CN (1) CN100456955C (en)
AT (1) ATE296038T1 (en)
AU (1) AU2001292198A1 (en)
DE (1) DE60111062T2 (en)
ES (1) ES2241875T3 (en)
IL (1) IL138515A (en)
WO (1) WO2002021935A2 (en)

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WO2004016104A1 (en) * 2002-08-19 2004-02-26 Lycored Natural Products Industries Ltd. Industrial tomato process and product obtained thereof
WO2014095342A1 (en) * 2012-12-20 2014-06-26 Unilever N.V. A tomato fibre composition and method for the preparation thereof
ITMO20130300A1 (en) * 2013-10-22 2015-04-23 Cavalieri S P A METHOD AND PLANT FOR THE EXTRACTION OF LYCOPENE FROM TOMATO
EP1560975B1 (en) 2002-11-06 2015-09-16 Fiberstar Bio-Ingredient Technologies, Inc. Highly refined fiber mass, process of their manufacture and products containing the fibers

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WO2004016104A1 (en) * 2002-08-19 2004-02-26 Lycored Natural Products Industries Ltd. Industrial tomato process and product obtained thereof
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US7641931B2 (en) 2002-08-19 2010-01-05 Lycored Natural Products Industries, Ltd. Industrial tomato process and product obtained thereof
JP2010246554A (en) * 2002-08-19 2010-11-04 Lycored Natural Products Industries Ltd Industrial tomato processing method and product obtained
EP2250910A3 (en) * 2002-08-19 2011-04-27 Lycored Natural Products Industries Ltd Industrial tomato process and product obtained thereof
EP2201848A3 (en) * 2002-08-19 2014-09-17 Lycored Natural Products Industries Ltd Industrial tomato process and product obtained thereof
US9161560B2 (en) 2002-08-19 2015-10-20 Lycored Natural Products Industries, Ltd. Industrial tomoato process and product obtained thereof
EP1560975B1 (en) 2002-11-06 2015-09-16 Fiberstar Bio-Ingredient Technologies, Inc. Highly refined fiber mass, process of their manufacture and products containing the fibers
WO2014095342A1 (en) * 2012-12-20 2014-06-26 Unilever N.V. A tomato fibre composition and method for the preparation thereof
US9788561B2 (en) 2012-12-20 2017-10-17 Conopco, Inc. Tomato fibre composition and method for the preparation thereof
EA033301B1 (en) * 2012-12-20 2019-09-30 Юнилевер Н.В. Tomato food fibre composition and method for the preparation thereof
ITMO20130300A1 (en) * 2013-10-22 2015-04-23 Cavalieri S P A METHOD AND PLANT FOR THE EXTRACTION OF LYCOPENE FROM TOMATO

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IL138515A (en) 2003-06-24
ES2241875T3 (en) 2005-11-01
JP2004508061A (en) 2004-03-18
US7166315B2 (en) 2007-01-23
EP1317189B1 (en) 2005-05-25
CN1589110A (en) 2005-03-02
DE60111062T2 (en) 2006-05-11
DE60111062D1 (en) 2005-06-30
ATE296038T1 (en) 2005-06-15
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AU2001292198A1 (en) 2002-03-26
IL138515A0 (en) 2001-10-31

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