Shelf stable, high moisture food and process

  • US 4,191,783 A
  • Filed: 11/04/1977
  • Issued: 03/04/1980
  • Est. Priority Date: 11/04/1977
  • Status: Expired due to Term
First Claim
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1. In a process of stabilizing a food against microbiological decomposition wherein the food comprises foodstuff and a stabilizing mixture, the improvement comprising:

  • (a.) forming a foodstuff having a moisture content of from 51 to 65 percent by weight moisture, and a water activity of 0.91 to 0.95;

    (b.) admixing;

    I. a stabilizing mixture consisting essentially of a sufficient amount of an acidic compound selected from the group consisting of acid, acid salt, and mixtures thereof to lower the pH to 4.0 to 6.8, and 2 to 19 percent polyhydric alcohol being at least one selected from the group consisting of propylene glycol and 1,3-butanediol;

    the amounts of acidic compound and polyhydric alcohol being selected according to the sole FIGURE of the Drawing; and

    II. the foodstuff to form an admixture;

    (c.) cooking and shaping said admixture at a temperature of 60°

    to 120°

    C. to form a stabilized food.

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