Shelf stable vegetable composition and method of making

Details Shelf stable vegetable composition and method of making Shelf stable vegetable composition and method of making

2007-05-08

2007-05-08

Corbin, Arthur L. (Department: 1761)

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

C426S270000, C426S310000, C426S321000, C426S615000

Reexamination Certificate

active

10877250

ABSTRACT:
The present invention relates to a shelf stable vegetable composition that includes a vegetable having a green color and a water-soluble compound in an amount sufficient to impart to the composition a water activity of 0.65 or less and a pH of 6.5 to 7.5 at ambient conditions for preservation of the green color of the vegetable. Advantageously, the water-soluble compound is present in an amount to preserve the green color of the vegetable for at least 6 months, and to impart a water activity of 0.6 to 0.65. The invention also relates to a method for increasing shelf stability of a vegetable composition that includes a vegetable having a green color, by adding effective amounts of such water-soluble compounds thereto.

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