Microbiologically-resistant sauces and dressings and method for

Details Microbiologically-resistant sauces and dressings and method for Microbiologically-resistant sauces and dressings and method for

1986-09-25

1988-05-24

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Treating liquid material

4263306, 426589, 426602, 426605, 426613, A23L 124, A23L 139

Patent

active

047465247

ABSTRACT:
Microbiologically-resistant sauces and dressings are prepared by a process of adjusting the pH while also adjusting the water activity of the ingredients of the food product. Preferred values for pH and water activity are described to provide optimal resistance to growth of microorganisms in the food product.

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patent: 4572836 (1986-02-01), Bakal
John I. Pitt et al., "Fungi and Food Spoilage", Academic Press, 1985, pp. 383-398.

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