Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1981-06-29
1982-10-05
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426613, 426650, 426330, A23L 124
Patent
active
043528325
ABSTRACT:
Dressing products which are bacteriologically-stable at room temperature and which possess a pH of at least 4.2 are prepared utilizing a relatively low level of acetic acid in combination with soluble buffering salts such as sodium acetate and/or sodium citrate. The acetic acid level of the dressing product wil be from about 0.2% to 4.0% by weight of the aqueous phase contained in the composition and the buffer salt level will be from about 0.4% to 3.0% by weight of the aqueous phase.
REFERENCES:
patent: 3437494 (1969-04-01), Loter et al.
patent: 3955010 (1976-05-01), Chozianin
patent: 4145451 (1979-03-01), Oles
Levine and Fellers, "Action of Acetic Acid on Food Spoilage Microorganisms," J. Bact., Vol. 39, 1940.
Hoefler Andrew C.
Parnell John V.
Wood Robert W.
Donovan Daniel J.
General Foods Corporation
Hunter Jeanette M.
Savoie Thomas R.
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