Intermediate-moisture frozen foods

Details Intermediate-moisture frozen foods Intermediate-moisture frozen foods

1979-03-26

1980-09-02

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426589, 426658, A23L 140, A23L 124

Patent

active

042206715

ABSTRACT:
Microbiologically stable sauce or soup concentrates which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.
A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. The fat content is at least in part unsaturated.
The sauce or soup concentrate contains 30% water, 55% sugar, 7% fat, mixed, finely chopped vegetables and minor but effective amounts of stabilizer, salt, spices and flavorings. This product is semi-soft at freezer temperature, and may also contain from about 5 to about 100 p.p.m. of a quinine salt.

REFERENCES:
patent: 3676154 (1972-07-01), Glasser et al.
patent: 3867560 (1975-02-01), Menzi et al.
patent: 4140809 (1979-02-01), Glasser et al.

Affiliated with

Also associated with

Rating

Intermediate-moisture frozen foods does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Intermediate-moisture frozen foods, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Intermediate-moisture frozen foods will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1708730