Claims
- 1. A process for the preservation of food without imparting a substantial acidic taste wherein said food is one which normally exhibits a dramatic change in its flavour profile upon the addition of conventional acidulants said process comprising reducing the pH of the food to within the pH range of 2.5-6.9 by adding thereto a blend of three acidulants comprising glucono-delta-lactone, adipic acid and citric acid, said glucono-delta-lactone comprising at least 70% said adipic acid less than 30% and said citric acid less than 10% of said blend.
- 2. The process of claim 1 comprising the further step of subjecting the food to thermal processing conditions sufficient to eliminate undesired microbial growth said thermal processing conditions being milder than otherwise necessary has the pH of the food not been so reduced.
- 3. The process of claim 2 wherein the food is a low or non acid food.
- 4. The process of claim 2 wherein said food is hermetically sealed in a wet system in combination with said thermal processing.
- 5. The process of claim 2 wherein said food is comprised of fruits, vegetables of their juices.
- 6. The process of claims 2, 3, or 5 wherein the blend of acidulants comprises glucono-delta-lactone 80%, adipic acid 10% and citric acid 10%.
Parent Case Info
This is a continuation of co-pending Ser. No. 07/013,468 filed on Feb. 11, 1987 now abandoned.
US Referenced Citations (8)
Foreign Referenced Citations (3)
Number |
Date |
Country |
0190028 |
Aug 1986 |
EPX |
0191573 |
Aug 1986 |
EPX |
0192354 |
Aug 1986 |
EPX |
Continuations (1)
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Number |
Date |
Country |
Parent |
13468 |
Feb 1987 |
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