FOOD COMPOSITIONS HAVING STORAGE STABILITY AND PROCESSED AT LOW TEMPERATURE AND METHOD FOR PREPARING THE SAME

Title:

FOOD COMPOSITIONS HAVING STORAGE STABILITY AND PROCESSED AT LOW TEMPERATURE AND METHOD FOR PREPARING THE SAME

Document Type and Number:

Japanese Patent JP2006288396

Kind Code:

A

Abstract:

To provide food compositions which have a reduced sour taste, very low pH, and good storage stability, and are not sterilized at low temperature, and to provide a method for preparing the same.

The food compositions are prepared without receiving a pasteurization or other heat treatment by acidifying a foodstuff with a membrane acidic electrodialyzed composition (ED), and/or addition of edible inorganic acids and/or or their metal acid salts, to provide very low pH values, such as pH 3.5 or lower, particularly 3.2 or lower, wherein the total organic acid content is 0.22 moles per 1,000 grams of food composition or less, effective to enhance shelf-stability yet without introducing an objectionable sour taste or otherwise adversely effecting organoleptic properties of the resulting food compositions.

Inventors:

LOH JIMBAY P
HANSEN TIM
KELLY-HARRIS SANDRA E
HONG YEONG-CHING A

Application Number:

JP2006106696A

Publication Date:

October 26, 2006

Filing Date:

April 07, 2006

Export Citation:

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Assignee:

KRAFT FOODS HOLDINGS INC (US)

International Classes:

A23L3/358; A23D7/005; A23L3/3508; A23L5/30; A23L15/00; A23L21/12; A23L23/00; A23L27/00; A23L27/10; A23L27/60; A23L29/00

Domestic Patent References:

JPH08154625A	1996-06-18
JPH08126483A	1996-05-21
JPH07274921A	1995-10-24

Foreign References:

US6620445B1

2003-09-16

Attorney, Agent or Firm:

Yoshikazu Tani
Kazuo Abe

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