Low pH food composition stabilization process

Details Low pH food composition stabilization process Low pH food composition stabilization process

2005-07-26

2005-07-26

Pratt, Helen (Department: 1761)

Food or edible material: processes, compositions, and products

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

C426S335000, C426S519000, C426S521000, C426S577000, C426S800000

Reexamination Certificate

active

06921548

ABSTRACT:
This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protein source for the food composition is caseinates or milk protein concentrates and isolates comprised mostly of casein. The process includes two homogenization steps.

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