Shelf-stable foodstuffs and methods for their preparation

Details Shelf-stable foodstuffs and methods for their preparation Shelf-stable foodstuffs and methods for their preparation

A - Human Necessities

23

C

A23C 9/144 (2006.01) A23B 4/02 (2006.01) A23B 4/12 (2006.01) A23B 4/24 (2006.01) A23C 19/05 (2006.01) A23L 2/68 (2006.01) A23L 2/74 (2006.01) A23L 3/358 (2006.01)

Patent

CA 2581895

Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and preferably 4.3 or less. The low pH foodstuff has total organic acids content of 0.12 moles per 1,000 grams of foodstuff or less and is heated to a temperature of 165 ~F to pasteurize. New or improved, shelf stable, non-sour food components and products and their methods of preparation are also provided.

L'invention porte sur des denrées alimentaires de longue conservation, à haute teneur en humidité et à pH faible et sur leurs procédés de fabrication. La denrée alimentaire est acidifiée avec une composition électrodialysée acide, un acide inorganique comestible, ou un mélange des deux, afin d'obtenir un pH du produit final de 4,6 et de préférence inférieur ou égal à 4,3. La denrée alimentaire à faible pH a une teneur totale en acides organiques de 0,12 moles par 1000 g de denrée alimentaire ou moins et est chauffée à une température de 165 °F pour sa pasteurisation. L'invention porte également sur des composants et produits alimentaires nouveaux ou améliorés, de longue conservation, non acides et sur leurs procédés de préparation.

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