Non-sour, unpasteurized, microbiologically-stable food compositions with reduced salt content and methods of producing

• Main Authors: SANDRA E. KELLY-HARRIS, KRISHNAN SUBRAMANIAN, TIM STUBBS, YEONGING ALBERT HONG, BARBARA LAPP, JIMBAY P. LOH, ZUOXING ZHENG
• Format: Patent
• Language: English
• Published: 26.06.2008
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Low pH, microbiologically stable, unpasteurized food compositions with reduced sourness and reduced salt content and methods of making same are provided. These food compositions are prepared without receiving a pasteurization or other heat treatment by acidifying a foodstuff with a membrane acidic electrodialyzed composition, and/or addition of edible inorganic acids and/or their metal acid salts, to provide low pH values of about 4.6 or less, wherein the total organic acid content is 0.22 moles per 1000 grams of food composition or less, effective to enhance microbiological stability yet without introducing an objectionable sour taste or otherwise adversely affecting organoleptic properties of the resulting food compositions.