considering the necessity of new food products that a allow greater conservation , with a longer shelf life , and that are easier to handle during their production , distribution and consumption , and considering an improved composition of a semisolid food product whose main ingredient is avocado , the idea of an avocado - based product convenient for the end consumer was developed . a search for a new formula was begun to also determine ingredients suitable for the desired final characteristics : an avocado or guacamole emulsion with a semisolid structure that can be sliced , with a good palatableness and pleasant taste , among other physical and organoleptic properties . several problems arose , such as the fact that by using certain products or agents , the product &# 39 ; s final characteristics left a very unpleasant aftertaste ; therefore , the formula was being modified to diminish that unpleasant taste and to obtain a characteristic taste without the added agents losing their intended functional properties . one of the product &# 39 ; s main characteristics is its texture and firmness since it is a semisolid avocado or guacamole composition . it should be sufficiently firm to be sliced without sticking to the slicing blades , without a viscous consistency , and able to be contained in individually packed portions . in order to achieve these characteristics , research studies using several possible ingredients were carried out . after multiple studies and tests , the composition shown in the following table 1 was found to be meet these requirements . the composition shown in table 1 preferably also includes animal and dairy proteins between about 0 . 1 % to 0 . 3 %. the proteins preferably comprise collagen and whey protein , respectively . the composition preferably also includes an acid ( ascorbic acid or other similar acids ) in between about 0 . 2 % to 0 . 5 % in order to provide acidity to the product , and powdered lemon between about 0 . 2 % and 0 . 5 % to add an acid taste . the composition can also include flavors in between about 0 . 2 % to 0 . 5 %, and salt in between about 1 % and 2 %, and spices in between about 1 to 5 %. the demoisturizer ( typically silica , or silicon dioxide ) is used to keep the power mix from clumping together , thus allowing stopping of a production unit without causing processing problems afterwards due to an improper dispersion of the additives . alginates are a purified chemical substance , obtained from brown sea algae and used in the mix as a stabilizer . the antioxidants used are picked from the group consisting of butylated hydroxyanisole ( bha ), butylated hydroxytoluene ( bht ), teriary butylhydroquinone ( tbhq ), rosemary oil , or a mix of some or all of them . the preservatives used are picked from the group consisting of benzoate , sorbate , propionate , paraben , acetate , lactate , or a mix of some , or all of them . the hydrocolloids are picked from the group that consists of gelatin , pectin , carragenin , agar , alginate , guar gum , gum arabic , tragacanth gum , gatti , starch , modified starch , xanthan gum , carboxymethylcellulose ( cmc ), or a mix of some or all of them . the enzyme inhibitors are molecules that attach themselves to enzymes to reduce their activity ; this slows down the enzymatic darkening in the product by inhibiting the specific enzymes ( peroxidase , phenolase , or polyphenol oxidase ) present in the avocado &# 39 ; s pulp . some of the inhibitors that can be used are sodium sulfite , ascorbic acid , or the combination of both . a suitable oxygen - absorbing enzyme is glucose oxidase . a suitable emulsifier is lecithin , collagen or sodium sterol lactate , or a mix of some or all of them . the aforementioned composition provides the food product with the desired characteristics . the food product could be produced in bars that can later be sliced without losing their original form , without sticking to the slicing device , and flexible enough to keep from breaking apart while being sliced . the product provides the sensation of eating a natural avocado and has adequate texture to be packed individually in portioned packages . the product can be sold in bars to be sliced when needed , or it can be sold in individually packed slices , in both cases , a controlled or modified - atmosphere package ( containing a gas such as nitrogen ) may be used , or an oxygen - free vacuum sealed package may be used . the product can also be used as an avocado cake or an avocado emulsion that can be sliced , or in slices . the production process for the described improved composition of a semisolid food product may include generally the following steps : ( a ) mixing the salt and liquid ingredients , ( b ) adding a portion of the demoisturizer until homogenization is obtained , ( c ) adding a portion of ground spices with another portion of the demoisturizer , ( d ) adding hydrocolloids and the animal and dairy proteins , ( e ) mixing , and ( f ) adding the remaining ground spices and the remaining demoisturizer ; ( g ) adding the avocado pulp ; ( h ) adding the emulsifying agent ; ( i ) adding water ; ( j ) adding condiments and the alginates ; mixing continuously until obtaining a homogenous mix , ( k ) adding the preservatives and antioxidants , ( l ) adding the oxygen , peroxidase , phenolase , and polyphenol oxidase - absorbing enzymes , ( m ) mixing until obtaining a homogenous mix , ( n ) forming a solid avocado or guacamole bar , ( o ) adding nitrogen to the emulsion , ( p ) packing in a controlled or modified atmosphere , or with a vacuum seal , and ( q ) refrigerating . the procedure can include , after forming a solid avocado bar at step ( n ) above , slicing the solid avocado , following the indicated steps for packing and refrigerating individual slices . the processing time to obtain the aforementioned avocado or guacamole product is less than 10 minutes . since those skilled in the art can modify the specific embodiments described above , i intend that the claims be interpreted to cover such modifications and equivalents . the claimed “ avocado composition ” includes , of course , guacamole , as well as avocado alone . further , in the claims , i intend for “ a ” or “ an ” to refer to one or more .
this disclosure relates to processed food products , and more specifically , it relates to an avocado or guacamole emulsion having a semisolid structure , characterized by a pasty structure , substantially solid , in sliceable bars or cakes , or in individual slices that includes : avocado pulp , water , hydrocolloids , alginates , emulsifiers , enzyme inhibitors , antioxidants , preservatives and a demoisturizer in certain proportions , and which may also include proteins , citric acid , lemon powder , flavors and salt in certain proportions .