A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
99/181
A23L 1/212 (2006.01) A23B 7/022 (2006.01) A23B 7/04 (2006.01) A23B 7/05 (2006.01) A23L 3/42 (2006.01)
Patent
CA 2000546
A method for preserving a vegetable product at sub-zero Celcius temperatures is described, which involves partially dehydrating and adding one or mare water activity controlling substances to the vegetable product before reducing its, temperature. The vegetable product remains flexible and unfrozen at typical frozen food storage temperatures. The water activity of the product is below 1, and is preferably below 0.9, measured at 20°C. Suitable water'activity controlling substances are, for example, salts, sugars, and polyhydric alcohols. A vegetable product is also described having improved stability at typical freezer temperatures. The product is partially dehydrated and one or more water activity controlling substances have been added to it so that its water activity is less than 1, and it remains flexible and unfrozen at typical freezer temperatures.
Lewis David Adrian
Lewis Victor Marcus
Byron Food Science Pty Limited
Ogilvy Renault Llp/s.e.n.c.r.l.,s.r.l.
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