Microbially-stable potato products and process

Details Microbially-stable potato products and process Microbially-stable potato products and process

1975-02-07

1976-05-25

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Additive is or contains organic compound of known structure

426316, 426319, 426637, A23B 714, A23L 1216

Patent

active

039595013

ABSTRACT:
Gelatinized potato pieces containing sufficient generally uniformly dispersed sulfur dioxide to enable the pieces to be protected from microbial contamination even when stored for prolonged periods at ambient temperature. Storage of the pieces in a substantially oxygen free or inert gas environment also enhances flavor stability in the stored products.

REFERENCES:
patent: 2506793 (1950-05-01), Kalmar
patent: 2893878 (1959-07-01), Simon
patent: 3063849 (1962-11-01), Nelson
Talburt et al., Potato Processing, Avis Pub. Co., Westport, Conn., 1967 pp. 179-180, 509-511, 351-354.

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