Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of lowering temperature to or below 32...
Patent
1977-07-25
1979-06-19
Bernstein, Hiram H.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of lowering temperature to or below 32...
426335, 426573, 426657, 426332, 426805, A23B 412
Patent
active
041587065
ABSTRACT:
A method of preparing stable high moisture food products such as pet food products is disclosed which enables nutritious farinaceous-proteinaceous food materials to be preserved in a stable, nutritious and wholesome form without refrigeration or resorting to canning and autoclaving techniques. The preserved materials may be packaged in transparent, flexible containers and stored under ambient conditions for periods of a year or more. The method involves impregnating the materials with a preservative such as succinic acid, pyruvic acid, or fumaric acid, forming the materials, and packaging the formed food product.
REFERENCES:
patent: 2622032 (1952-12-01), Frandsen
patent: 3556805 (1971-01-01), Conn et al.
patent: 3694224 (1972-09-01), Rubio
Chemical Abs., vol. 40, 1946, art. 1949.
Poultry Science, vol. 44, pp. 582-586, 1965, Mountney.
Ernst Thomas J.
Oborsh Edward V.
Oreel Foppe E.
Bernstein Hiram H.
Drehkoff W. Dennis
Ralston Purina Company
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