Method of controlling the odor of liquid condiments

Details Method of controlling the odor of liquid condiments Method of controlling the odor of liquid condiments

1987-08-19

1988-08-23

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Treatment of liquid with nongaseous material other than...

426330, 426488, C12H 104, A23L 1221

Patent

active

047659971

ABSTRACT:
A method of controlling the odor of liquid condiments such as soy sauce, vinegar, mayonnaise sauce, Worcestershire sauce and catsup. By using a highly osmotic substance, the odor of liquid condiments is controlled with ease and efficiency while leaving their natural properties unspoiled, without causing such degeneration as might result when additive is employed. A dehydrating sheet comprising semi-permeable external membranes and a highly osmotic substance sealed therebetween is immersed in such liquid condiments for absorbing and removing the unwanted odor-emitting substances contained in them.

REFERENCES:
patent: 4594250 (1986-06-01), Lautenschlaeger

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