Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Plant derived tissue containing other than potato
Patent
1988-05-27
1989-06-20
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Plant derived tissue containing other than potato
426333, 4263305, 426330, 426589, 426524, A23L 1272, A23L 139
Patent
active
048408069
ABSTRACT:
The present invention relates to a tomato-based sauce which is stable during frozen storage. By reducing the initial pH of the sauce to 4.2 or less and buffering the sauce and freezing, oxidative failure of the sauce can be substantially reduced. The prevention of oxidative failure reduces both color change and flavor change of the sauce with time.
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Bhatia Usha
Hyldon Roy
Hunter Jeanette
Lewis Robert J.
The Pillsbury Company
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