Process for packaging fruit dispersed in a gel

Abstract From the Canadian patent

A process is provided for packaging fruit dispersed in a gel comprising, a) suspending a food gelling agent selected from the group consisting of locust bean gum, potassium sensitive kappa-carrageenan, agar, salts of alginic acid with sodium, potassium and ammonium guar gum, xanthan gum and combinations thereof in chemically conditioned water to obtain a stable suspension thereof, b) adding said suspension of said food gelling agent to said container at a temperature which ensures safe subsequent sterilization of the product and prevents premature setting of said gel the fruit, being added to the container before during or, after the addition of said suspension c) sealing said container …