Stabilized edible herb composition and method

Details Stabilized edible herb composition and method Stabilized edible herb composition and method

1984-11-28

1986-02-25

Golian, Joseph

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426613, 426638, A23L 1221

Patent

active

045728364

ABSTRACT:
An edible sterilized herb composition is provided which is in the form of a puree or paste and is stabilized to retain fresh flavor and color even after prolonged periods of storage and includes one or more herbs, less than about 7.5% by weight salt to stabilize the composition, edible acid to control pH, preferably ascorbic acid tominimize color oxidation, and an edible oil as a lubricant. A method for preparing the above-described shelf-stable herb composition is also provided.

REFERENCES:
patent: 3594194 (1971-07-01), Ricci
Rietz et al., A Guide to the Selection, Combination & Cooking of Foods, vol. II, 1965, Avi: Westport, Conn., pp. 358-359.
Lust, The Herb Book, 1974, Benedict Lust Publications: New York, p. 3.
Bensted et al., Pickle & Sauce Making, 2nd Ed., 1962, Food Trade Press, Ltd.: London, pp. 248-253.

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