Acidification of food products
A product, food technology, applied in the field of acidification of food products, can solve the problem that the order of addition is not fully explained
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[0029] Embodiments of the invention relate to acidification of food products. More specifically, but not exclusively, embodiments of the present invention relate to acidifying a food product by adding a specific acid to a specific food product under specific conditions. Such conditions can include, but are not limited to, the order of acid addition, open environment addition, pH of the food product, type of food product, type of acid, and the like.
[0030] Accordingly, the present invention discloses methods for acidifying food products. The method can include providing the food product with an initial pH. A first acid can be added to the food product to adjust the initial pH of the food product to an intermediate pH of the food product. Subsequently, a second acid can be added to the food product in order to adjust the intermediate pH of the food product to the final pH of the food product, wherein an acidified food product having the final pH is produced. The addition of...
Embodiment 1
[0078] Roasted red peppers were acidified with lactic acid followed by gluconic acid as follows and as shown in Table 1 below. Approximately 285 grams of roasted red peppers in the form of a puree at a pH of 5.011 were provided. About 15 grams of concentrated cane juice (ECJ), also known as natural sugar, is then added to the pureed roasted red peppers. The addition of this ECJ reduced the pH of the puree to 4.966. Then, 1 M lactic acid was added stepwise as follows: 1.00 mL, resulting in a decrease in the pH of the puree to 4.878; 1.00 mL, resulting in a decrease in the pH of the puree to 4.795; 1.00 mL, resulting in a decrease in the pH of the puree to 4.732; 5.00 mL, resulting in a decrease in the pH of the puree to 4.500; and eventually another 1.00 mL resulting in a decrease in the pH of the puree to 4.423. In summary, the pH of the puree decreased from 4.966 to 4.423 with the addition of 9.00 mL of 1M lactic acid.
[0079] Next, 1 M gluconic acid was gradually added t...
Embodiment 2
[0085] The roasted red pepper puree was acidified with lactic acid followed by gluconic acid as follows and as shown in Table 2 below. Approximately 285 grams of roasted red peppers in the form of a puree at a pH of 4.979 were provided. About 15 grams of concentrated cane juice (ECJ), also known as natural sugar, is then added to the pureed roasted red peppers. The addition of this ECJ reduced the pH of the puree to 4.956. Then, 1 M gluconic acid was added stepwise as follows: 5.00 mL, resulting in a decrease in the pH of the puree to 4.640; 2.50 mL, resulting in a decrease in the pH of the puree to 4.519; and finally another 2.50 mL, resulting in a decrease in the pH of the puree to 4.404. In summary, the pH of the puree decreased from 4.956 to 4.404 with the addition of 10.00 mL of 1M gluconic acid.
[0086] Next, 1 M lactic acid was gradually added to the puree as follows: 5.00 mL, resulting in a decrease in the pH of the puree to 4.205; 5.00 mL, resulting in a decrease ...
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