Shelf-stable foodstuffs and methods for their preparation

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...

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Bibliographische Detailangaben
Hauptverfasser:	YEONGING A. HONG, JOHN A. HIRSCHEY, ERIK K. WHALEN-PEDERSEN, LAURA G. HILL, ALICE S. CHA, IKSOON KANG, COLIN P. CROWLEY, VERONICA M. HARRISON, TIM HANSEN, JIMBAY P. LOH
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
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