Reduced tartness salad dressing

Details Reduced tartness salad dressing Reduced tartness salad dressing

1989-04-13

1990-05-22

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Soup, sauce, gravy or base

426601, 426607, 426321, 4263306, 426330, A23L 124

Patent

active

049276573

ABSTRACT:
The reduced tartness preservation system disclosed herein at least two edible acids as complete replacement for conventional acid stabilizing systems (such as 100% acetic or latic acid) at standard or high total levels of acid. The edible acids are buffered to an increased pH using one or more edible salts to reduce tartness. Such amounts of sugar may be used to enhance the tartness reduction effect.

REFERENCES:
patent: 3560220 (1971-02-01), Bangert
patent: 3955010 (1976-05-01), Choizianin
patent: 4145451 (1979-03-01), Oles
patent: 4241095 (1980-12-01), Shibata et al.
patent: 4299856 (1981-11-01), Zirbel
patent: 4352832 (1982-10-01), Wood et al.
patent: 4477478 (1984-10-01), Tiberio et al.

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