Sauces for retortable food products

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base

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Details

426399, 426401, 426578, 426658, A23L 139

Patent

active

052041352

ABSTRACT:
A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.W in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.

REFERENCES:
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patent: 3480450 (1969-11-01), Edlin et al.
patent: 3969340 (1976-07-01), Tessler et al.
patent: 4220671 (1980-09-01), Kahn
patent: 4291066 (1981-09-01), Anema et al.
patent: 4426395 (1984-01-01), Sakai et al.
patent: 4568555 (1986-02-01), Spanier
patent: 4597974 (1986-07-01), Fonteneau et al.
patent: 4597976 (1986-07-01), Doster
patent: 5008124 (1991-04-01), Wilson
Messina & Pape, "Ingredient Cuts Heat-Process Time," Food Engineering, pp. 48-51, Apr. 1966.

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