SHELF-STABLE FOODSTUFFS AND METHODS FOR THEIR PREPARATION

Title:

SHELF-STABLE FOODSTUFFS AND METHODS FOR THEIR PREPARATION

Document Type and Number:

WIPO Patent Application WO2006039372

Kind Code:

A3

Abstract:

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.

Inventors:

LOH JIMBAY P (US)
HILL LAURA G (US)
HONG YEONG-CHING A (US)
HANSEN TIM (US)
CHA ALICE S (US)
HARRISON VERONICA M (US)
CROWLEY COLIN P (US)
KANG IKSOON (US)
HIRSCHEY JOHN A (US)
WHALEN-PEDERSEN ERIK K (US)

Application Number:

PCT/US2005/034942

Publication Date:

September 14, 2006

Filing Date:

September 29, 2005

Export Citation:

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Assignee:

KRAFT FOODS HOLDINGS INC (US)
LOH JIMBAY P (US)
HILL LAURA G (US)
HONG YEONG-CHING A (US)
HANSEN TIM (US)
CHA ALICE S (US)
HARRISON VERONICA M (US)
CROWLEY COLIN P (US)
KANG IKSOON (US)
HIRSCHEY JOHN A (US)
WHALEN-PEDERSEN ERIK K (US)

International Classes:

A23C9/144; A23B4/02; A23B4/12; A23B4/24; A23C3/08; A23C9/154; A23C19/05; A23C19/076; A23C19/09; A23C19/10; A23C21/10; A23D7/005; A23D9/00; A23G3/36; A23L2/68; A23L2/74; A23L3/358; A23L13/40; A23L15/00; A23L21/12; A23L27/10; A23L27/60; C02F1/469

Foreign References:

US5260080A	1993-11-09
US3845226A	1974-10-29
US6620445B1	2003-09-16
EP1440623A1	2004-07-28
EP1568287A1	2005-08-31

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