Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material
Patent
1980-04-16
1982-06-01
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Treating liquid material
4263305, 426590, 426597, 426599, A23L 200
Patent
active
043328245
ABSTRACT:
Microbiologically stable intermediate moisture foods 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 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.
An example of a composition of this invention is an orange juice concentrate containing: 29.65% water, 70% sugar and a minor but effective amount of flavoring and citric acid. This product is semi-soft at freezer temperature and microbiologically stable. This product may also contain up to about 75 p.p.m. of a quinine salt.
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Eapen Kuttikandathil E.
Kahn Marvin L.
Hunter Jeanette M.
Rich Products Corporation
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