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:	LOH JIMBAY P, KANG IKSOON, WHALEN PEDER SEN ERIK K, HILL LAURA G, HIRSCHEY JOHN A, CHA ALICE S, HARRISON VERONICA M, HONG YEONG CHING, CROWLEY COLIN P, HANSEN TIM
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 INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROTEIN COMPOSITIONS FOR FOODSTUFFS 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 WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	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.