A patented process for producing a reduced-sugar hawthorn fruit paste using hawthorn pulp, inulin, and Renet apple juice, resulting in a nutritionally enhanced dessert-type product with improved functional properties.
TORO20260818015
The invention originates from a high‑performance academic research ecosystem recognized for its interdisciplinary expertise and leadership in European patent applications. The patented method provides a dessert-type product in the form of a reduced‑sugar hawthorn fruit paste, addressing the need for healthier confectionery alternatives with improved nutritional profiles.
The process involves mechanical grinding of conditioned hawthorn fruits, partial heat treatment to obtain hawthorn pulp, filtration, boiling with inulin and Renet apple juice until a homogeneous paste is formed, followed by cooling and packaging. The incorporation of inulin and natural apple juice reduces added sugar content while enhancing fibre levels and functional properties.
The technology is suitable for food manufacturers, functional food producers, and companies seeking to diversify their product portfolio with healthier, reduced‑sugar fruit-based products.
Advantages and innovations:
The patented process enables the production of a reduced‑sugar fruit paste with enhanced fibre content, natural sweetness from apple juice, and improved functional properties. The method preserves the nutritional value of hawthorn fruits and provides a healthier alternative to conventional high‑sugar fruit pastes.
Technical Specification or Expertise Sought
Not applied.
Expected role of a partner:
Commercial agreement with technical assistance
Licensing agreement
Manufacturing partnership
Technical cooperation for product scaling