Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of packaging
Patent
1985-09-23
1988-05-03
Weinstein, Steven
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of packaging
426324, 426407, 426412, 426268, 426106, 426321, 426521, A23L 300
Patent
active
047419113
ABSTRACT:
Low acid heat-sensitive foodstuffs, such as low acid heat-sensitive vegetables and cereal grain products, are thermally processed in the presence of a mixture of an acid and its lactones, preferably an aldonic acid with its lactones, the acid of which makes possible a considerably reduced commercial sterilizing parameter whereby more of the flavor, color, or texture of the foodstuff is retained, and is closer to that of the freshly harvested home-cooked product, compared to the foodstuff processed at a more severe parameter when the acid is not employed. The type and level of the acid employed and its presence with its lactones results in a thermally processed foodstuff which does not have an objectionable acid taste. The preferred mixture is gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone, provided to the foodstuff by combining it with a precursor of gluconic acid, preferably glucono-delta lactone.
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McIntyre Deborah J.
Reed Dwight E.
American National Can Company
Audet Paul R.
Burke Henry T.
Stenzel Robert A.
Weinstein Steven
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