Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of lowering temperature to or below 32...
Patent
1995-12-26
1997-07-08
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of lowering temperature to or below 32...
426331, 426573, 426574, 426575, 426577, 426654, A23B 420, A23L 105, A23L 33472
Patent
active
056458800
ABSTRACT:
Food products are preserved or stabilized against deterioration of organoleptic properties during storage by contacting the food products with an aqueous solution of a stabilizing composition containing at least one stabilizing acid and a protein-polysaccharide complex composition including at least one water-soluble polysaccharide and at least one substantially water-insoluble protein. Methods of preparation of the stabilizing composition and numerous methods of use of the protein-polysaccharide complex composition in the preservation of a variety of perishable seafood or other food products are also provided.
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Corbin Arthur L.
Retzer Aaron B.
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