Process for preserving food products
AssigneePurac Biochem B.V.
InventorsBert Theo De Vegt, Elize Willem Bontenbal
Life of this patent
Estimating the term…
Abstract
The present invention relates to a process for preserving food products using a combination of calcium lactate and a sequestering agent. The sequestering agent can be selected from citric acid, tartaric acid, maleic acid, oxalic acid, ascorbic acid, ertythorbic acid, phosphoric acid, salts and mixtures thereof. With this combination of the invention food products, including meat, can be preserved, while maintaining flavour, colour, and water holding capacity of the food product
Claims13
Process for preserving a food product, wherein calcium lactate and a sequestering agent are added to the food product.
Process according to any of the preceding claims, which further comprises adding sodium acetate or sodium diacetate to the food product.
Process according to any of the preceding claims, wherein the food product is a meat product.
Food product containing calcium lactatc and a sequestering agent.
Additive for preserving food products, containing calcium lactate and a sequestering agent.
Dependencies are inferred from the claim text.